Veggie keebabs

[Sloe_Gin Profile]

Yesterday, on the bbq, I made some veggie keebabs and they were delicious!
I marinated halloumi in Moroccan spices, then threaded them onto the sticks with my own preserved lemons and some red onions.
As my DiL is veggie, I'd quite like to have some more veggie keebab ideas, if possible, please.

[jeral Profile]

Hi Sloe Gin. Well done for keeping the halloumi on the skewer. I worry about things falling through the bars so put them on double foil. Mind you, I wouldn't eat it if it was on a bbq used for meat unless it was enclosed in foil or cooked under the grill indoors.

I like the herb mix in this recipe, although I put it oil and let it meld for a while. I can't get corn soft enough for me but the fat end of tinned baby corn works: http://www.tasteofhome.com/Recipes/Gril ... le-Skewers

This one is good for a spicier marinade: http://www.foodnetwork.com/recipes/geor ... index.html (I go easy on the strong cayenne).

This is the marinade I probably use most often, though once mixed, I apply it as a drizzle or glaze immediately before grilling as it can be strong otherwise: http://www.divinedinnerparty.com/dinner ... grill.html

Typical veg are:
- button or chestnut mushrooms left whole, yellow,
- orange or red bell peppers (or a combo) blanched,
- courgette,
- red onion quartered vertically then use as double layer (i.e. if the skin is 1, the outer layer, then layers 2 & 3 still nestled is cut as suitable sided pieces).
- aubergine, thinly slice this into lengthwise strips, griddle or pan fry, then push on the skewer like so $.

Cherry toms I prefer on a separate skewer with a brushing of oil and a drizzle of balsamic vinegar once cooked.

Some good veggie burger recipes are in another thread that started on the BBC Board: http://www.bbc.co.uk/dna/mbfood/NF26704 ... ad=8338429 The link has kindly been carried over to here by Sakkarin so can also be found the this board's Food Q&A section: viewtopic.php?f=13&t=36

[jeral Profile]

Tofu cubes can be marinated also. Forgot about those as I'm not an expert on them.

Veg skewers can become same-ish if eaten regularly, so can ring the changes with different salsas (tom-based, mango, even pineapple) and by using different leaves or leaf mixes, so e.g. mustard vinaigrette with little gem, or walnut oil and orange segments with watercress or rocket.

[jeral Profile]

I just spotted these, made with mushrooms, red bell pepper and spring (salad) onions - nothing very special about that but the threading is new to me and looks very effective http://foodsessed.com/2009/05/12/korean ... on-kebabs/

[karadekoolaid Profile]

I'm in the Jeral school: mushrooms, coloured peppers, courgettes, onions.
Sometimes I cube aubergine and marinate in a sweetened chile soy mixture, with sesame oil and ginger, then add the rest of the veg and slather them with the marinade.
Grilled lettuce or radicchio is also heavenly, with a Venetian sweet&sour sauce.

[Gillthepainter Profile Website]

This is a pleasant and light marinade for vegetables, from vegan Eric Tucker. Nice chap - gave me permission to blog any of his recipes.


Ingredients

1.5 cups tomato passata
1/2 cup fresh orange juice
1/2 cup fresh lemon juice
1/4 cup tamari
4 cloves garlic
3 tablesp honey
1 teasp red pepper flakes
1/2 teasp cinnamon
1 teasp ground coriander
2 teasp ground cumin
1 teasp fennel seeds, ground
2 teasp fresh grated ginger
1 tablesp balsamic

purée the ingredients in a blender until smooth.
marinade your selection on vegetable skewers in the sauce, here courgettes - halloumi which held together nicely - pepper - fennel
& barbecue turning carefully

I'll just show you the marinading picture, as I served the keebabs with meat.

[Mrs Vee Profile]

I usually end up with salad and a chunk of baguette at barbies because people never seem to think about cross-contamination by the meaty stuff being cooked on the same grill but here’s a few I do at home…

- thinly slice aubergine, spread thinly with pesto, wrap around sun-dried tomatoes and fingers of halloumi. Brush with evoo and thread them two or three to a skewer to cook.

- par-boil small whole new potatoes, marinade in yogurt and tikka paste, thread on skewers and cook until the skins are slightly charred. Squeeze lemon juice over before serving.

- chunks of Portobello mushroom alternately threaded with chunks of red pepper. Baste with a garlic, olive oil and lemon juice marinade.

[DEB Profile]

delia has a lovely one
http://www.deliaonline.com/recipes/gall ... salsa.html

The Goodfood site offers this collection
http://www.bbcgoodfood.com/content/reci ... -barbecue/

[Sloe_Gin Profile]

Thanks everyone! I shall sift though and try many of these!

[Happy Violas Profile]

By coincidence yesterday I was invited to a meaty BBQ and decided to take these off the BBC website posted by DEB: http://www.bbcgoodfood.com/recipes/1101 ... ta-parcels

They were quick to assemble at home, popped on the BBQ and then eaten from the foil. Totally delicious. No meat contamination there!