De-seed the Scotch Bonnet Pepper (1) and give it a fine chop. Chop the Garlic (2 clove), Culantro Leaves (1 tablespoon), Fresh Thyme (1 sprig), and Fresh Parsley (2 tablespoon) as well.
In a bowl, pour in the Extra-Virgin Olive Oil (1/3 cup), squeeze in the Lemon (1/2) and add the Salt (1/2 teaspoon) and Freshly Ground Black Pepper (1/2 teaspoon). Whisk in the chopped garlic, thyme, shado beni and parsley. You can add some balsamic vinegar in here as well for added flavor.
Now it’s time to prep the vegetables to be marinated. Peel your Sweet Corn (1), remove the silk, and give it a wash. Now using a chefs knife, cut into 1/2 inch pieces. Wash and remove the seeds etc from the Assorted Color Bell Peppers (4) and cut into 1-inch pieces.
Peel and dice the Red Onion (1) and put everything including the Mushroom (8) into a large bowl. With the onion, try to keep it 2 layers thick so they’re as thick as the bell peppers.
Pour in the marinade we made earlier and give it a good mix. Place some plastic wrap over the bowl and allow it to marinate for a couple of hours in the fridge.
Next, thread your vegetables onto your bamboo skewers. Get your grill nice and hot, about 375-400 degrees F (190-205 degrees C). Brush the grates with some vegetable oil (on a paper towel) or spray with non-stick spray.
Place the vegetable skewers onto the grill. Cook for a couple minutes on each side, until they have beautiful grill marks and cooked enough so they have a slight crunch. Remember they will continue to cook for a bit after coming off the grill, so try not to over-cook or risk having soggy vegetables. Use the remaining marinade in the bowl to brush onto the vegetarian kebabs as they grill.
If you’re worried about your bamboo skewers burning, you can wrap the exposed ends with tin foil. These are best served warm, when the vegetables still have a little crunch to them and the marinade is still vibrant from being heated with the flame of the grill.