Oriental
Vegetable Kebabs with Peanut Dressing
1
red and 1 yellow pepper, deseeded and cubed
12 cherry tomatoes
4 spring onions topped, tailed and cut into 5cm/2inch lengths
2 baby courgettes, cut into chunks
groundnut oil or sunflower oil for grilling
3 kebab skewers
basmati rice to serve
For the marinade
45~60ml/3~4tbsp
teriyaki sauce or make a marinade by mixing together
30~45ml/2~3tbsp of soy sauce, 1 clove garlic, crushed,
5ml/1tsp sugar and a little fresh ginger juice, or pinch of
ground ginger
salt and black pepper to taste
For the dressing
15ml/1tbsp
groundnut or sunflower oil
1 shallot, finely chopped
2.5ml/1/2tsp hot chilli powder
30ml/2tbsp teriyaki sauce/marinade
1 clove garlic, crushed
15ml/1tbsp dark brown sugar
100g/4oz unsalted roasted peanuts, ground
150ml/5fl oz coconut milk
juice of half a lemon
salt and black pepper to taste
Alternatively
use commercial satay sauce.
Mix
all the vegetables together in a bowl and pour on the marinade
or teriyaki sauce, making sure the vegetables are evenly
coated.
Cover and leave for 2 hours, stirring occasionally.
To
make the peanut dressing
1.
Heat the oil in a small saucepan and fry the shallot
until
starting to brown. Add the chilli powder and cook for
1 minute.
2.
Stir in the marinade or teriyaki sauce, garlic, sugar
and
ground peanuts. Stir well.
3.
Add the coconut milk a little at a time. Bring to the
boil
and simmer gently for 2 minutes. Stir in the lemon juice
and season to taste.
4.
Put the rice on to boil.
5.
Thread the marinated vegetables onto skewers. Brush with
a
little oil and grill over the coals for about 15 minutes,
turning occasionally.
6.
Gently re warm the peanut dressing.
Serve
the kebabs on a bed of rice, drizzled with peanut dressing.
©The Vegetarian
Society 2001
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