/getattachment/7679449b-bdab-42e3-bf15-5413489690e4/Veg-Kebabs-with-BBQ-Dipping-Sauce.aspx

Veg Kebabs with BBQ Dipping Sauce Recipe

Serve as a vegan main with some cashew cheese chunks or veg sausage threaded on the kebab or as a colourful side dish with your braai.

Difficulty

Easy

Prep Time

10 minutes

Cooking Time

25 minutes

Serves

4

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Recipe Ingredients

8 SPAR Freshline mushrooms, whole
8 SPAR Freshline cherry tomatoes, whole
2 large SPAR Freshline baby marrow, sliced into chunks
1 large SPAR Freshline red pepper, cut into chunks
1 large SPAR Freshline yellow pepper, cut into chunks
1 large SPAR Freshline red onion, cut into wedges
2 tablespoons red wine vinegar
1 SPAR Freshline garlic clove, minced
1 teaspoon SPAR Freshline spring onion, chopped
½ teaspoon SPAR Freshline parsley, chopped
½ teaspoon SPAR Freshline thyme, chopped
¼ cup SPAR olive oil
Salt & pepper, to taste

For the BBQ dipping sauce

¾ cup tomato sauce
½ cup SPAR honey
⅓ cup SPAR brown sugar
¼ cup white wine vinegar
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon salt
¼ teaspoon black pepper

Recipe Method

Get your braai ready.
Place all the vegetables in a large bowl. Add the vinegar, garlic, fresh herbs, and olive oil and mix well.
Thread all the vegetables onto metal or bamboo skewers (soaked in water if using the bamboo skewers)
Place the kebabs on the braai and cook for 10 minutes turning them as you cook.
Place on a platter and garnish with extra fresh herbs.
To make the BBQ sauce: Add the ingredients to a saucepan and stir to combine.
Cook the sauce on low heat for +- 15 minutes, stirring.
Allow the sauce to cool down before serving.

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