Two of our favourite vegetarian BBQ skewer recipes

Two great skewer recipes for your next BBQ: whether you’re vegetarian or not, they are a must-try.

Courgette, halloumi and cherry tomato skewers

Ingredients:

• ½ tsp chilli powder
• small handful mint, chopped
• zest and juice 1 lemon
• 2 tbsp extra-virgin olive oil
• 2 courgettes, cut into 1cm rounds
• 225g pack halloumi cheese, cubed
• 2 punnets of cherry tomatoes

Method:

Mix the chilli, half the mint, lemon zest and juice, oil, courgettes and halloumi. Leave to marinate for 30 mins. Soak 8 wooden skewers for 20 mins.

Thread the courgettes, halloumi and tomatoes onto the skewers.

Cook on the BBQ, or under a grill, for 7-8 mins, turning halfway through and basting with the remaining marinade. Scatter over remaining mint.

Grilled tofu skewers with pineapple teriyaki sauce

Ingredients:

• 1 block organic tofu (firm, extra or super firm)
• 1/2 of a fresh pineapple
• 1 red  pepper
• 1 large zucchini
• 1 large red onion

Pineapple-Teriyaki Sauce

• 1/2 cup tamari or soy sauce
• 1/2 cup pineapple juice
• 2 cloves garlic, minced
• 1/2 teaspoon ground ginger or 1 teaspoon fresh grated
• 2 tablespoons honey (optional)
•  1 tablespoon corn starch + equal amount of water

Method:

Drain tofu and place between a clean double folded kitchen towel, or paper napkins. Place a medium stainless steel pot on top to help press the tofu, releasing it of excess moisture. If you’re using super-firm tofu, you can skip this step. Let to set while making the sauce. Soak 10 wooden skewers for 20 mins.

In a small pop, tamari/soy sauce, pineapple juice, garlic, ginger and optional honey, bring to a boil, reduce heat and cook on low for 1 minutes. In a cup, mix together the corn starch with the water until smooth. Add the mixture to the teriyaki sauce and cook another minute, or until sauce thickens. Remove from heat, cover and set aside.

Cut tofu into 3/4 – 1 inch cubes, place in a shallow baking dish and add about 1/3 – 1/2 of the sauce, gently toss to coat tofu, cover and let marinate for at least 30 minutes. Chop and prep the veggies. Thread tofu & veggies on the skewers, distributing evenly, in whatever order you like.

Cook on the BBQ, or under a grill, for 7-8 mins, turning halfway through and brush a little sauce on the skewers while cooking if you like. Just be sure to save some for dipping later.