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The Tropical Treat

grilled vegetables

Grilled vegetable kebabs

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Nothing beats a kebab of some sort on a bright sunny day. These grilled vegetable kebabs are really easy to make and you can use whatever veggies you like or have at hand. I like mine bright and I always add a little bit of halloumi and plantain. These kebabs are perfect for a crowd at a barbecue or as a side for dinner with chicken, fish or quinoa.

Perfect sunny day or hot weather food. These vegetable kebabs can be prepared on a grill or on the barbecue. Have them with sweet scotch bonnet sauce, made with fresh mango, pineapple and scotch bonnet chillies, for a fiery kick.

I like to fry my plantain lightly first then put them on the skewers for a more caramelised flavour, but putting them straight onto the grill works well too.

Serves 4
Prep 15 mins
Cook 20 mins
Total 35 mins

Ingredients

For the sweet scotch bonnet sauce

160g pineapple, chopped
120g mango, chopped
1 2cm piece of ginger, finely chopped
1/2 garlic clove, finely chopped
1/2 tsp salt 
1 tbsp honey
Juice of 1/2 lime
50 ml water
50 ml white vinegar
1-2 scotch bonnet chillies, finely chopped

For the grilled vegetable kebabs

1 yellow plantain, sliced into 1 cm rounds
1 courgette, sliced into 1 cm rounds
1 small red onion, roughly chopped 
1x red, yellow and orange pepper, deseeded and roughly chopped 
2 medium corn on the cob, sliced into 6 rounds
250g halloumi, sliced into chunks 
Extra virgin olive oil, for drizzling
Sea salt and freshly ground black pepper, to taste

Method

  1. First make the scotch bonnet sauce. Place all the ingredients except the scotch bonnet chilli into a blender or food processor, blitz until smooth. 
  2. Transfer to a small saucepan, add the chilli and bring to the boil. Leave to one side to cool. 
  3. Turn on the grill to a medium heat or prepare the barbecue. Thread the vegetables and halloumi onto metal or wooden skewers (make sure to soak the wooden skewers in water beforehand). 
  4. Drizzle with olive oil and season with salt and pepper. Grill for 8 -10 minutes on each side or until the vegetables are lightly charred.
  5. Serve immediately with the sweet scotch bonnet sauce. Enjoy!