It’s BBQ Time! I’ve never been very keen on cooking food over a flame, mainly because in South Africa it usually entails eating about 4 hours later and getting burnt food (especially if the ‘Braai Master’ looses track of time while enjoying his many beers..). Here in Hong Kong the process is a bit faster, as we either barbeque on a gas grill or over charcoal – as opposed to fire wood in SA. I also find the idea of succulent vegetables & fruit on a skewer more enticing than burnt meat, which is why I no longer mind going to BBQ’s that much…The marinade is so tasty you are going to want to make a double batch, so be sure to let the Veggies soak in it for a sufficient amount of time to get the most flavour. Don’t leave out the Pineapple – it’s amazing once grilled!
Wooden Skewers, soaked for atleast 1 hour
Assorted Veggies, chopped roughly eg:
Courgettes, Green & Yellow
handful Fresh Mint (about 4-5 Sprigs)
3-4 Tblsp. Tamari/Soy Sauce
2-3 Tblsp. Agave
2 Tblsp. Red Wine Vinegar
2 Tblsp. Lemon Juice
1/2 Tblsp. Olive Oil
1 clove of Garlic, minced
- Combine Marinade ingredients in a food processor/blender and blend until smooth.
- Alternatively thread Vegetables on Skewers and place in a shallow dish, cover with marinade and let soak for atleast a few hours.
- Once ready to barbeque, hand them over to a man so he can grill them for you…;) Make sure to rotate frequently, so Veggies grill evenly.
*Tofu would also make a great addition!