BBQ Veggie Skewers

Ingredients

For the skewers  

• 2 medium onions 
• 200 g (approx.) cherry tomatoes 
• 120 g (approx.) shiitake mushrooms 
• 1 courgette  
• 1 orange pepper 
• 1 yellow pepper 
• 1 broccoli  
• 1 pack of firm smoked tofu 
• 1 pack (approx. 6-8) vegan sausages  

For the dressing 

• juice of 1 lemon 
• 100 ml extra virgin olive oil 
• a handful of chopped fresh basil 
• salt and pepper, to taste 

Method

If the sausages are frozen, cook them in an oven or air fryer for 5 minutes less than stated on the packet instructions, so that they are slightly under done.  (Don’t worry – they will be fully cooked later with the rest of the kebab ingredients.)  

Peel the onions, wipe the mushrooms and wash the other vegetables. Cut the stem off the courgette and the ends off the mushrooms. Cut the peppers in two then remove the seeds and cut off the stems. Cut the stalk off the broccoli.   

Carefully chop all the vegetables, the tofu and the sausages into small pieces, one ingredient at a time.  The cherry tomatoes can stay whole. Put each ingredient aside in separate bowls.   

Assemble the kebabs: Thread the vegetables, tofu and sausage pieces onto wooden or metal skewers, alternating the colours for a vibrant, tempting look. Place the assembled kebabs on a baking tray lined with foil. 

Prepare the dressing: Cut the lemon in two then squeeze the juice from each half using a lemon squeezer. Mix the lemon juice, olive oil and chopped basil then add a little salt and pepper.  

Using a teaspoon, drizzle the dressing onto the kebabs on the baking tray and use a brush to coat each one more thoroughly.  

Cook the kebabs in the oven (200°C/400°F/gas mark 6) for about 10 minutes or, if you’re having a barbecue, on a hot grill, turning occasionally, so all the ingredients get browned.   

To serve: There’s no need for fancy garnishes and drizzles – just pile them on a plate and these stunning kebabs will brighten up any barbecue or family meal!