Vegetable Kebabs
- May 18, 2021
- 1 min read
Updated: Jul 27, 2021
Pepper Pot, Rub & Grind
Thankfully BBQ season always seems to come around quickly. There is nothing quite like cooking over charcoal outside in the sun! Well actually I have become a dab hand at the 'Brollie BBQ' in my attempts to extend BBQ season each year... A great pleasure is experimenting with salads to go with all the juicy charred meats. Various 'Slaws' rich in mayonnaise balanced against the crisp bite of raw shredded vegetables, bean salads, cows cous, potato salads, fresh peas and feta, tomato and basil... the list goes on.
I always include a cooked vegetable, BBQ corn on the cob or asparagus are a firm favourite. Aside from these simple beauties a mixed vegetable kebab always goes down really well. Aubergines, red peppers, courgettes, mushrooms, onions, fennel, the list could go on. Flavours, textures and colours a plenty all charring together over the hot coals, delightful!
Vegetable kebabs do however need a little help from time to time and where better to start than a dry rub marinade. The Mustard & More Pepper Pot is perfect! The sharp rich earthy bite from coarse ground peppercorns and the fiery zing from brown mustard seeds are both balanced out by the aromatic coriander and caraway seeds. Dried oregano finishes this rub off beautifully.
Simply toss all your vegetable kebab pieces in as much Pepper Pot as you like.
Skewer and leave to marinade for an hour.
BBQ and eat!
A rich tomato relish finished off these wonderfully or why not try a mustard mayonnaise!
Enjoy!
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