Caribbean sticky kebabs
Preparation 10 mins, Cooking 10 mins
Makes 8 small kebabs
Egg-Free, Dairy-Free, Gluten-Free, Nut-Free, Vegan

Ingredients
For the kebabs
- 100g pineapple chunks
- 200g button mushrooms
- ½ onion, cut into chunks
- 1 tbsp olive oil
For the dressing
- 1 clove garlic, crushed
- 1 lime, juice only
- 1cm ginger, finely grated
- 1 tsp brown sugar
- A pinch of nutmeg or cinnamon
Method
- Thread the pineapple, mushrooms and onion onto short wooden skewers.
- Place on the barbeque for ten minutes and brush with a little olive oil from time to time.
- To make the dressing: Mix the dressing ingredients together and brush over the kebabs and cook for two minutes. (Please note: if you cook the kebabs for too long the sugar will burn and become very bitter)
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