Kebabs
Vegetables, Quorn and tofu make wonderful kebabs. The golden rules with vegetables are to choose those that will take about the same length of time to cook, and to cut them into similar-sized pieces so that they cook evenly. Baste the kebabs well with oil, butter or a marinade and turn them frequently while they are cooking. The only limit is your own imagination.
Vegetable Fajitas
Serves 4
Ripe or canned tomatoes, diced 450 g/1 lb
Onion, finely chopped 1
Fresh green chillies, finely chopped 4
Chopped fresh coriander (cilantro) 60 ml/4 tbsp
Garlic clove, crushed 1
Lime juice 30 ml/2 tbsp
Salt and freshly ground black pepper
Aubergine (eggplant) 1
Green (bell) pepper 1
Red onion 1
Cherry tomatoes 225 g/8 oz/¬Ω lb
Button mushrooms 225 g/8 oz/¬Ω lb
Oil 90 ml/6 tbsp
Tortillas 12
1 Make the salsa up to two days in advance. Mix together the first six ingredients and season to taste with salt and pepper.
2 Cut the aubergine, pepper and onion into 2 cm/¾ in cubes. Thread alternately on to soaked wooden skewers with the tomatoes and mushrooms.
3 Season the oil with salt and pepper and brush over the vegetables.
4 Barbecue for about 8 minutes, turning frequently and continuing to brush with seasoned oil as they cook.
5 Meanwhile, warm the tortillas at the side of the barbecue.
6 To serve, slide the vegetables off the skewers on to the hot tortillas and top with the tomato salsa.
Preparation time 10 minutes
Cooking time 10 minutes
Courgette Ribbons Vinaigrette
Serves 4
Courgettes (zucchini) 450 g/1 lb
Olive oil 30 ml/2 tbsp
White wine vinegar 5 ml/1 tsp
Garlic clove, crushed 1
Chopped fresh parsley 15 ml/1 tbsp
Salt and freshly ground black pepper
1 Use a potato peeler to cut the courgettes into long thin ribbons. Place two or three ribbons on top of each other, then thread them on to soaked wooden skewers, folding them backwards and forwards like a concertina.
2 Whisk together the oil, vinegar, garlic and parsley, salt and pepper. Brush over the courgettes.
3 Barbecue for about 8–10 minutes, turning and basting.
Preparation time 10 minutes
Cooking time 10 minutes
Curried Coconut Cauliflower
Serves 4
Garlic clove, crushed 1
Canned coconut milk 300 ml/½ pt/1¼ cups
Desiccated (shredded) coconut 50 g/2 oz/¬Ω cup
Curry powder 15 ml/1 tbsp
Lemon juice 10 ml/2 tsp
Pinch of cayenne
Salt and freshly ground black pepper
Cauliflower, cut into florets 1
1 Place the garlic, coconut milk, coconut and curry powder in a pan, bring to the boil, then simmer for 15 minutes, stirring occasionally.
2 Remove from the heat and add the lemon juice, cayenne and a little salt and pepper.
3 Transfer to a dish and add the cauliflower, stirring to coat it well. Leave to marinate for 3–4 hours.
4 Thread the cauliflower on to soaked wooden skewers and barbecue for about 6 minutes until just cooked but still crisp.
Preparation time 5 minutes
Marinating time 3 hours
Cooking time 20 minutes
Mixed Mushroom Kebabs
Serves 4
Mixed, large mushrooms (chestnut, shiitake, oyster etc.) 450 g/1 lb
Olive oil 120 ml/4 fl oz/¬Ω cup
Salt and freshly ground black pepper
Butter, melted 25 g/1 oz/2 tbsp
Garlic clove, crushed 1
Dry sherry 30 ml/2 tbsp
Chopped fresh flat-leaf parsley 30 ml/2 tbsp
To serve:
Garlic bread
1 Toss the mushrooms in the oil with plenty of pepper until the oil is absorbed.
2 Thread the mushrooms on to soaked wooden skewers.
3 Barbecue the kebabs for about 10 minutes, turning frequently until crispy.
4 Meanwhile, mix together the butter, garlic, sherry and parsley and season with salt and pepper.
5 Arrange the kebabs in a shallow serving dish and top with the flavoured butter. Serve with garlic bread.
Preparation time 15 minutes
Cooking time 8 minutes
Parsnip and Pepper Kebabs
Serves 4
Parsnips, cut into chunks 2
Red (bell) pepper, cut into squares 1
Yellow pepper, cut into squares 1
Green pepper, cut into squares 1
Shallots 8
Small courgettes (zucchini), cut into chunks 4
For the dressing:
Soy sauce 60 ml/4 tbsp
Oil 15 ml/1 tbsp
Lemon juice 15 ml/1 tbsp
Ground ginger 2.5 ml/¬Ω tsp
Clear honey 30 ml/2 tbsp
1 Blanch the parsnip and pepper squares in boiling water for 3 minutes, then drain.
2 Blanch the shallots in boiling water for about 5 minutes until just beginning to soften, then drain.
3 Blanch the courgettes in boiling water for 2 minutes, then drain.
4 Thread all the vegetables alternately on to soaked wooden skewers.
5 Mix together the dressing ingredients and brush well over the kebabs.
6 Barbecue the kebabs for about 10 minutes, turning and basting regularly as they cook.
Preparation time 15 minutes
Cooking time 10 minutes
Mushroom and Banana Kebabs
Serves 4
Button mushrooms 225 g/8 oz/¬Ω lb
Red (bell) peppers, cut into chunks 2
Large courgette (zucchini), cut into chunks 1
Firm banana, cut into chunks 1
Salt and freshly ground black pepper
Freshly grated nutmeg
Butter or margarine, melted 50 g/2 oz/¼ cup
1 Thread the vegetables and banana alternately on to soaked wooden skewers. Season with salt and pepper, sprinkle with nutmeg and brush well with butter or margarine.
2 Barbecue over a low heat for about 15 minutes, brushing and basting regularly, until the pepper and courgette chunks are tender.
Preparation time 5 minutes
Cooking time 15 minutes
Parsnip and Pears
Serves 4
Parsnips, cut into chunks 350 g/12 oz/¾ lb
Salt
Pears, peeled and quartered 4
Butter or margarine 50 g/2 oz/¼ cup
Light brown sugar 45 ml/3 tbsp
Pinch of ground cinnamon
1 Cook the parsnips in boiling salted water until just tender. Drain well.
2 Thread the parsnips and pears on to soaked wooden skewers.
3 Blend together the butter or margarine, sugar and cinnamon. Brush over the kebabs.
4 Barbecue for about 10 minutes, turning regularly and basting with more butter or margarine as they cook.
Preparation time 10 minutes
Cooking time 12 minutes
Colourful Kebabs
Serves 4
Small aubergine (eggplant) 1
Courgette (zucchini) 1
Red (bell) pepper 1
Green pepper 1
Yellow or orange pepper 1
Shallots 4
Cherry tomatoes 8
Oil or butter
Salt and freshly ground black pepper
1 Cut the aubergine and courgette into slices. Cut the peppers into squares. Halve or quarter the shallots.
2 Thread all the vegetables including the tomatoes alternately on to soaked wooden skewers. Brush well with oil and season with salt and pepper.
3 Barbecue for about 10 minutes, turning frequently and brushing with more oil or butter as necessary.
Preparation time 10 minutes
Cooking time 10 minutes
Tomato and Bread Kebabs
Serves 4
White bread, unsliced and crusts removed 225 g/8 oz/¬Ω lb
Cherry tomatoes 225 g/8 oz/¬Ω lb
Garlic cloves, crushed 2
Olive oil 75 ml/5 tbsp
Lemon juice 10 ml/2 tsp
Chopped fresh rosemary 15 ml/1 tbsp
Chopped fresh thyme 15 ml/1 tbsp
Salt and freshly ground black pepper
1 Cut the bread into cubes about the same size as the tomatoes. Alternate the tomatoes and bread cubes on soaked wooden skewers.
2 Mix together the garlic, oil, lemon juice, herbs and a little salt and pepper. Brush generously over the kebabs.
3 Barbecue for about 10 minutes, turning frequently and brushing with more flavoured oil as they cook.
Preparation time 10 minutes
Cooking time 10 minutes
Spring Onions and Mushrooms with Soy Sauce
Serves 4
Bunch of spring onions (scallions) 1
Button mushrooms 450 g/1 lb
Lemon juice 60 ml/4 tbsp
Soy sauce 30 ml/2 tbsp
Oil 15 ml/1 tbsp
Salt and freshly ground black pepper
1 Cut the spring onions, green and white parts, into 2.5 cm/1 in pieces. Thread the spring onions and mushrooms alternately on soaked wooden skewers.
2 Whisk together the lemon juice, soy sauce, oil and a little salt and pepper. Brush over the kebabs.
3 Barbecue for 5 minutes, turning frequently and brushing with more flavoured oil as they cook.
Preparation time 10 minutes
Cooking time 5 minutes
Garlic Vegetable Kebabs
Serves 4
Small waxy potatoes, peeled but left whole 4
Shallots, peeled but left whole 4
Cup mushrooms 8
Small aubergine (eggplant), cut into 8 chunks 1
Bay leaves 4
Green (bell) pepper, cut into 8 chunks 1
Butter or margarine, melted 40 g/1¬Ω oz/3 tbsp
Garlic clove, crushed 1
Salt and freshly ground black pepper
Chopped fresh parsley 15 ml/1 tbsp
1 Cook the potatoes and shallots separately in boiling, lightly salted water for about 5 minutes until almost tender. Drain.
2 Remove any stalks from the mushrooms, then thread the potatoes, shallots, mushrooms, aubergine, bay leaves and pepper chunks on soaked wooden skewers.
3 Mix the melted butter or margarine with the garlic, a little salt and pepper and the parsley.
4 Brush all over the kebabs, then barbecue for about 10 minutes until golden brown and cooked through, turning occasionally and brushing with the garlic butter.
5 Serve with any remaining garlic butter drizzled over.
Preparation time 10 minutes
Cooking time 10 minutes
Asparagus and Lemon Kebabs
Serves 4
Quorn or smoked tofu 450 g/1 lb/2 cups
Asparagus spears, cut into chunks 225 g/8 oz/¬Ω lb
Lemon, thinly sliced 1
Lemon juice 10 ml/2 tsp
Butter or margarine, melted 50 g/2 oz/¼ cup
Salt and freshly ground black pepper
1 Thread the Quorn or tofu, asparagus and lemon slices alternately on to soaked wooden skewers. Sprinkle with lemon juice, brush with melted butter or margarine and season with salt and pepper.
2 Barbecue for about 10 minutes until cooked through and golden.
Preparation time 5 minutes
Cooking time 10 minutes
Mediterranean Kebabs
Serves 4
Jar of sun-dried tomatoes in oil 285 g/10¬Ω oz/1 small
Courgettes (zucchini), thickly sliced 4
Chestnut mushrooms 8
Halloumi cheese, cut into 8 chunks 100 g/4 oz
Dried oregano 5 ml/1 tsp
Ground cumin 2.5 ml/¬Ω tsp
Red wine vinegar 15 ml/1 tbsp
Garlic clove 1
Freshly ground black pepper
Thin ciabatta loaf, cut lengthways into 4 slices 1
1 Drain the tomatoes, reserving the oil.
2 Blanch the courgettes in boiling, lightly salted water for 2 minutes. Drain, rinse with cold water and drain again.
3 Thread the tomatoes, courgettes, mushrooms and cheese on to soaked wooden skewers.
4 Mix 30 ml/2 tbsp of the tomato oil with the oregano, cumin, wine vinegar, garlic and lots of pepper. Brush over the kebabs and barbecue for about 10 minutes, turning frequently until golden (do not allow them to burn), and brushing with more of the basting mixture.
5 Brush any remaining basting mixture and tomato oil over the surfaces of the bread. Barbecue until lightly toasted. Place on plates and top with a kebab.
Preparation time 10 minutes
Cooking time 15 minutes
Golden Bites
Serves 4
Corn on the cob, cut into 4 pieces 1
Yellow courgettes (zucchini), cut into 4 pieces 2
Yellow (bell) pepper, cut into 8 chunks 1
Small, unripe banana, cut into 4 pieces 1
Butter or margarine 40 g/1¬Ω oz/3 tbsp
Grated fresh root ginger 5 ml/1 tsp
Pinch of turmeric
Light soy sauce 5 ml/1 tsp
Grated rind and juice of ¬Ω lemon
Golden (light corn) syrup 10 ml/2 tsp
Salt and freshly ground black pepper
1 Blanch all the vegetables (except the banana) in boiling, lightly salted water for 2 minutes. Drain.
2 Thread on to soaked wooden skewers with the banana.
3 Mix the remaining ingredients together and brush over the kebabs. Barbecue for about 10 minutes until golden and cooked through, turning occasionally and brushing liberally with the basting mixture. Serve with any extra mixture drizzled over.
Preparation time 8 minutes
Cooking time 10 minutes
Vegetable Satay
Serves 4
Small swede (rutabaga), cut into bite-sized chunks 1
Waxy baby new potatoes, scrubbed 8
Large carrots, cut into bite-sized chunks 2
Large courgettes (zucchini), cut into bite-sized chunks 2
Milk 75 ml/¼ pt/2/3 cup
Crunchy peanut butter 75 ml/5 tbsp
Small green chilli, seeded and finely chopped 1
Butter or margarine 15 g/¬Ω oz/1 tbsp
Clear honey 15 ml/1 tbsp
Grated rind of ¬Ω lime
1 Boil the swede, potatoes and carrots until just tender in lightly salted water. Drain, rinse with cold water and drain again.
2 Blanch the courgettes in boiling, lightly salted water for 2 minutes. Drain, rinse with cold water and drain again.
3 Thread the vegetables on to soaked wooden skewers.
4 Warm the milk and peanut butter together with the chilli in a saucepan suitable for transferring to the barbecue, stirring until smooth. Keep warm at the side of the barbecue.
5 Melt the butter or margarine with the honey and grated lime rind.
6 Lay the kebabs on foil on the barbecue and brush with the melted mixture.
7 Barbecue until golden, turning and brushing with more basting mixture during cooking. Serve with the warm peanut sauce.
Preparation time 20 minutes
Cooking time 10 minutes
Quorn Teryaki
Serves 4
Quorn chunks 200 g/7 oz/1¾ cups
Sunflower or groundnut (peanut) oil 30 ml/2 tbsp
Soy sauce 60 ml/4 tbsp
Sherry 15 ml/1 tbsp
Light brown sugar 15 ml/1 tbsp
Garlic clove, crushed 1
Grated fresh root ginger 5 ml/1 tsp
To serve:
Plum sauce
1 Put the Quorn chunks in a shallow dish.
2 Mix the remaining ingredients together and pour over. Toss gently and leave to marinate for at least 1 hour.
3 Thread on to soaked wooden skewers and barbecue until lightly golden and piping hot, turning frequently and brushing with more of the marinade.
4 Serve with a dish of plum sauce to dip in.
Preparation time 5 minutes
Marinating time 1 hour
Cooking time 10 minutes