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BBQ vegetable kebabs with Oriental dressing recipe

BBQ vegetable kebabs with Oriental dressing recipe

These healthy barbecue kebabs are served with a deliciously fresh citrus dressing, and can be eaten by vegans. A delicious variation however is to add haloumi cheese, which cooks well on the BBQ.

Serves 4

Ingredients

1 medium courgette, cut into 16 slices
4 small onions or shallots, peeled and halved
1 yellow or orange pepper cut into 8 pieces
8 button mushrooms
4 cherry tomatoes
4 x 20cm wooden skewers, soaked in water for 30 minutes
4 tbsp olive oil

For the Oriental dressing

1 tbsp shoyu
3 tbsp cold pressed sunflower oil
1 tsp fresh ginger juice (grate and squeeze juice out)
1 clove garlic, crushed
1 tsp toasted sesame oil
2 tbsp fresh lime juice (or lemon if preferred)
Salt and freshly ground black pepper

To serve

225g ready flavoured Thai rice, cooked and chilled

METHOD

How to make BBQ vegetable kebabs with Oriental dressing

1. Thread all the vegetables onto the wooden skewers, brush with olive oil and season with salt and pepper. Grill over hot barbecue coals for about 10-15 minutes, turning frequently until golden and tender.

2. Meanwhile make the Oriental dressing by beating all the ingredients together and seasoning to taste.

3. Pour the dressing over the hot kebabs and serve with the chilled rice salad. You can use one of the ready flavoured packets of rice as an accompaniment - if you feel you have time you can make your own if you prefer.

Tip: These kebabs are also good served with satay sauce.