Name Mushroom kebabs


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* 36 closed cup mushrooms
* 1 red or green sweet pepper, seeded and cut into 2.5 x 1 cm (1 x 1/2 inch) pieces
* 24 baby pickling onions
* 12 baby courgettes, about 375 g (12 oz) cut into 1.5 cm (3/4 inch) thick slices


* 3 tablespoons Dijon mustard
* 3 garlic cloves, crushed
* 3 tablespoons Barbados sugar
* 3 tablespoons soy sauce
* 3 tablespoons olive oil
* 1 1/2 teaspoons salt
* freshly ground black pepper

1. Thread vegetables on to 12 skewers: first a mushroom, then a piece of pepper, an onion, and a courgette slice. Continue until skewers are full. Lay them flat on a large plate.
2. Mix together marinade ingredients and spoon over the kebabs making sure all the vegetables are coated. Leave to marinate for at least 1 hour, basting occasionally. Cook kebabs on a barbecue or under a hot grill 10-15 minutes, until tender. Serve on a bed of rice, with any remaining marinade in a small jug.

Serves: 12

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