Honestly one of our easiest and most colourful vegan recipes! These kebabs are great for parties, summer BBQs and grey rainy days indoors, too. It's more a case for the latter up here in Scotland - and it's nice to have a quick and easy recipe to splash some colour onto our plates when the sky is grey and drizzly! We made our own maple-mustard glaze, but if you're feeling extra lazy you can always use pre-made.
Eat these with your hands and enjoy the colourfulness!
One 100g Steak, chopped into square-ish chunks;
3 Bell Peppers (1 Green, 1 Red, 1 Yellow), cut into chunks;
1 Courgette, cut into thick slices;
1 Red Onion, cut into wedges;
1tsp Wholegrain Mustard;
2tsp Soy Sauce;
1Tbsp Pure Maple Syrup - or Agave;
2Tbsp Coconut Oil (but feel free to use any other oil);
Sea Salt and Pepper to taste.
Optional BBQ sauce for drizzling!
Kebab skewers, if using bamboo skewers, make sure they've been soaked in water for about 15-30 minutes (to avoid burning);
A little bowl for making the glaze in;
A griddle, BBQ or Oven.
WHAT TO DO
1. Pre-heat your griddle on medium heat, set your oven to 200°C, or fire up the barbie.
2. Make the glaze by blending the maple syrup with the mustard, soy sauce and coconut oil in a little bowl - add salt and pepper to taste. Assemble the kebabs by dipping the veg and Mheat into the mixture and then threading them onto the skewers.
3. Cook covered in the oven for about 15-20 minutes, uncover and cook until crisp all over - about 5-10 minutes each side. Alternatively, let them sizzle away on your pre-heated griddle or barbecue.
4. Enjoy drizzled in the remaining glaze from step 2, or with your favourite BBQ sauce!