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:

Find recipes by keyword:

autumn barbeque family dinners irish spring summer vegetarian mains entertaining party food light meals and snacks quick meals the afternoon show