Ideal for vegetarians who want to get in on the barbecue fun!
- for the kebabs:
- 3 x 160g cubes of tofu
- natural soya sauce
- extra virgin olive oil
- 2 red onions
- 2 medium courgettes
- 12 button mushrooms
- 1 1/2 red peppers
- sea salt
- 12 wooden or metal skewers
- for the sauce:
- 225 g (8oz) unsalted peanut butter
- 1 small onion (diced)
- 1 clove of garlic minced
- 1 red chilli (de-seeded and minced)
- 1 tblsp natural soya sauce
- 1 tblsp unrefined sunflower oil
- 1 tsp honey
- Slice each cube of tofu in half and lay it out on kitchen paper. Lay kitchen paper on top and place a heavy tray or chopping board on top to remove some of the liquid. Set aside for 20 minutes.
- Divide each half into 4 cubes each. Sprinkle with soya sauce and marinate for 30 minutes. Fry in a hot pan in a little sunflower oil on all sides until golden. Set aside.
- Halve the onions and cut each half into 3 pieces. Cut each courgette into 6 pieces. Halve and deseed the peppers and cut each half into 4 pieces. Wipe the mushrooms clean.
- Place the onion and courgette in a lidded pot with a little water and a pinch of salt. Steam for 3 minutes until a little tender. Set aside. Place the mushrooms and pepper in the lidded pot with a little water and a pinch of salt and steam for 3 minutes. Set aside.
- If using wooden skewers soak in water for 30 minutes to prevent burning when on the barbeque.
- Thread a piece of onion, courgette, pepper, mushroom and 2 cubes of tofu onto a skewer. Repeat until all the vegetables and tofu are used up.
- You should have 12 skewers of vegetables and tofu.
- When the coals are ready brush each skewer with olive oil and place on the grill for 15 minutes each side turning carefully to avoid the tofu falling off.
- For the sauce:
- Place all the ingredients into a food processor and blend until smooth.
- Fill a jug with water and pour into the processor gradually as the sauce is blending.
- Add enough water to make a smooth sauce. Heat sauce before serving.
- Serve the kebabs on cous cous if you want.
More by Lorraine Fitzmaurice:
- Muffuletta Sandwich
- Red Cabbage, Apple: St Patrick's Day Alternative
- Layered Spinach And Ricotta Crepes With Sauté Mush