Veggie Kebabs in a Japanese Style Marinade
Makes 6 kebabs
When providing vegetarian or vegan fare for a barbecue it’s nice to offer something a little different to your standard veggie burgers and sausages. This marinade has Japanese flavours from the soy, mirin and seaweed and the orange adds a citrus hit (although if you can find it, try it with some yuzu juice instead).
The seaweed is really powerful in the marinade and holds up against the other flavours well. It gives off a definite seaside scent but don’t worry, this transforms when cooked.
If you want to go meaty, this would be nice with cubes of pork on a kebab too.
- Ingredients:
- For the marinade:
- 3 tbsp mirin (gluten-free if required)
- 3 tbsp light soy sauce (gluten-free if required)
- Juice of 1 orange
- 1 tsp dried nori flakes
- For the kebabs:
- 1 red pepper, cut into 1-inch squares
- 1 red onion, quartered and separated into petals
- 12 mushrooms
- 12 cherry tomatoes
- You will also need 6 kebab sticks (if wooden, soak in water for a couple of hours first)
Step 1: Combine the marinade ingredients in a dish or sealable bag and mix.
Step 2: Add your prepared vegetables and leave, covered, to marinate for about 2 hours.
Step 3: Take your kebab sticks and skewer your vegetables on, ensuring you have different pieces next to each other. Start and finish with a mushroom to ensure things don’t go AWOL. Have two mushrooms and two tomatoes per skewer. N.b. The onions will have softened in the marinade; this will make them extra sweet when cooking.
Step 4: Cook on a hot barbecue for a couple of minutes on each side, turning to ensure they don’t burn.
