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Honey Soy Veggie Kebabs with Herb Dipping Sauce

Serves 5
Ingredients

Kebabs

1 red onion, cut into 4 pieces vertically, then halved 

1 large capsicum, cut in 2 - 3cm pieces

10 mushrooms 

1 eggplant, cut in 2 - 3cm pieces 

300gm tofu, cut in 2 - 3cm pieces

1 large carrot, cut into 1cm pieces 

Glaze

4 tbsp honey 

1/2 cup soy sauce or tamari 

10 kebab skewers 

Herb Dipping Sauce 

1 clove garlic 

Handful of parsley 

4 tbsp chives 

1 cup Best Foods Mayonnaise

Method

Kebabs: 

Spark up the BBQ or heat the oven grill to 180 degrees. While the grill is heating, push the tofu and vegetables onto ten metal skewers or ten pre-soaked bamboo skewers, distributing them evenly along the skewers. 

Honey Soy Glaze:

Combine the honey and soy sauce together into a small bowl, mixing well until you a smooth consistency. Brush the glaze over the kebabs before adding them to grill saving enough to glaze again through the cooking. Cook them for 8 - 10 minutes, turning frequently until the tofu is lightly charred and the vegetables are fork tender.

Herb Dipping Sauce: 

Add the garlic clove, parsley, chives and Best Foods mayonnaise into a food processor and blend until you get a smooth texture. Once the kebabs are cooked, you can either drizzle the sauce over the kebabs or serve it on the side as a dipping sauce. Happy eating!

Recipe by Jay and Sarah @jayandsarahnz