Oriental vegetable kebabs with peanut dressing
Prep time over 2 hours
Cook time over 2 hours
Serves 4
Dietary Vegetarian
Cook these veggie kebabs on the barbecue or under the grill. If you're short on time use teriyaki sauce instead of the marinade and ready-made satay sauce in place of the dressing.
Method
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Mix all the vegetables together in a bowl. Combine the marinade ingredients in a separate bowl and pour over the vegetables, making sure the vegetables are evenly coated.
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Cover and leave for two hours, stirring occasionally.
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For the dressing, heat the oil in a small pan and fry the shallot until starting to brown. Add the chilli powder and cook for one minute.
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Stir in two tablespoons of the marinade from the vegetables, the garlic, sugar and ground peanuts. Stir well.
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Add the coconut milk a little at a time. Bring to the boil and simmer gently for two minutes. Stir in the lemon juice and season to taste.
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Thread the marinated vegetables on to skewers. Brush with a little oil and grill over the coals for about 15 minutes, turning occasionally.
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Gently re-heat the peanut dressing.
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Serve the kebabs on a bed of rice, drizzled with peanut dressing.
Ingredients
- 1 red pepper, de-seeded and cubed
- 1 yellow pepper, de-seeded and cubed
- 12 cherry tomatoes
- 4 salad onions topped, tailed and cut into 5cm/2in lengths
- 2 baby courgettes, cut into chunks
- groundnut oil or sunflower oil, for grilling
- 4 kebab skewers
- basmati rice, to serve
For the marinade
- 2-3 tbsp soy sauce
- 1 garlic clove, crushed
- 1 tsp sugar
- pinch of ground ginger
- salt and freshly ground black pepper to taste
For the dressing
- 1 tbsp groundnut or sunflower oil
- 1 shallot, finely chopped
- ½ tsp hot chilli powder
- 1 garlic clove, crushed
- 1 tbsp dark brown sugar
- 110g/4oz unsalted roasted peanuts, ground
- 150ml/5fl oz coconut milk
- ½ lemon, juice only
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