This recipe is dairy free, but a delicious variation is to add 225g Halloumi cheese, cut into chunks and threaded onto the skewers between the vegetables.
Preparation Notes
This recipe can also be done under the grill if you’re not barbecuing.
Ingredients
For the kebabs
- 1 medium courgette, cut into 16 slices
- 4 small onions, peeled and halved
- 1 yellow 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 dressing
- 1 tbsp shoyu
- 3 tbsp sunflower oil
- 1 tsp ginger juice
- 1 clove garlic, crushed
- 1 tsp toasted sesame oil
- 2 tbsp fresh lime juice
- salt and freshly ground black pepper, for seasoning
Method
- 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.
- Meanwhile make the dressing by beating all the ingredients together and seasoning to taste.
- Pour the dressing over the hot kebabs and serve.
