Lifestyle
Meat-free Monday: Veggie kebabs made on the braai
Grilled vegetable kebabs paired with a creamy avocado dressing for a refreshing and satisfying vegetarian option.
Ingredients
Creamy avo dressing:
- 1 large avocado ripe
- 1 clove garlic
- 1 bunch fresh coriander stems removed
- 2 tbsp lemon juice
- 2 tbsp olive oil
- 100 ml cold water
Mushrooms:
- 20 portabellini mushrooms, whole (about 500g)
- 20 cherry tomatoes whole
- 2 large red onions cut into large chunks
- 4 large marrows sliced into chunks
- ½ Juice of lemon
- Salt and pepper
- Olive oil (to serve)
Method
For the creamy avocado dressing:
- Place all ingredients into a mini food processor / blender.
-
Add a generous pinch of salt and freshly ground black pepper. Blitz until smooth.
- If you like a little heat – add half a deseeded jalapeño to the avocado dressing for a spicy version.
For the kebabs:
- Preheat braai and oil the grates well.
- When preparing the vegetables – aim to slice them all into similar sizes for even cooking.
- If using wooden kebab skewers, soak them in water before preparing the kebabs.
- Thread the vegetables onto 8 kebab sticks, alternating veggies as you go.
- Brush the kebabs with olive oil and season with salt and pepper.
- Cook the kebabs on the braai, turning occasionally for even charring.
- When the vegetables are cooked through, squeeze over the lemon juice and remove from the heat.
- Serve the kebabs with the creamy avocado dressing for plenty of swishing and dipping.
