Cooking Instructions
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Step 1
De-seed the
Scotch Bonnet Pepper (1)
and give it a fine chop. Chop the
Garlic (2 cloves)
,
Culantro Leaves (1 Tbsp)
,
Fresh Thyme (1 sprig)
, and
Fresh Parsley (2 Tbsp)
as well.
Step 2
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 tsp)
and
Freshly Ground Black Pepper (1/2 tsp)
. Whisk in the chopped garlic, thyme, shado beni and parsley. You can add some balsamic vinegar in here as well for added flavor.
Step 3
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.
Step 4
Peel and dice the
Red Onion (1)
and put everything including the
Mushrooms (8)
into a large bowl. With the onion, try to keep it 2 layers thick so they’re as thick as the bell peppers.
Step 5
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.
Step 6
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.
Step 7
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.
Step 8
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.
