Oriental Vegetable Kebabs with Peanut Dressing

Vegetables marinated in soy and ginger, grilled on skewers, and served with a rich, creamy peanut and coconut milk dressing.

Vegetarian Vegan Healthy Dinner Bbq Gluten-Free Option

Estimated Nutrition

Calories

511.3

kcal / serving

2045.2 kcal total

Carbs

50.6g

per serving

202.4 g total

Fat

29g

per serving

115.8 g total

Protein

14.6g

per serving

58.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tsp

Sugar

for marinade

tbsp

Dark Brown Sugar

CondimentsSauces

tbsp

Soy Sauce

for marinade

Fruits

0.5

piece

Lemon

juice only

GrainsCereals

250

Basmati Rice

to serve

Liquids

150

Coconut Milk

NutsSeeds

clove

Garlic

crushed, for marinade

pinch

Ground Ginger

for marinade

0.5

tsp

Hot Chilli Powder

clove

Garlic

crushed, for dressing

110

Peanut

unsalted roasted, ground

OilsFats

dash

Groundnut Oil

for grilling

tbsp

Groundnut Oil

for dressing

Vegetables

piece

Red Pepper

de-seeded and cubed

piece

Yellow Pepper

de-seeded and cubed

piece

Cherry Tomato

piece

Salad Onion

topped, tailed and cut into 5cm lengths

piece

Baby Courgettes

cut into chunks

piece

Shallot

finely chopped

Method

Cover and marinate for two hours, stirring the vegetables occasionally.

Reheat the peanut dressing and serve the kebabs over rice.

Thread vegetables onto skewers, brush with oil, and grill for 15 minutes.

Stir in lemon juice and season the dressing to taste.

Gradually add coconut milk, bring to a boil, and simmer for two minutes.

Add chilli powder and cook for one minute before stirring in marinade, garlic, sugar, and ground peanuts.

Heat oil in a pan and fry the chopped shallot until it begins to brown.

Mix all vegetables in a bowl and coat with a combined mixture of marinade ingredients.