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Jerk Skewered Vegetables  

Veg  HT  BBQ  MC    20mins plus marinating


Serves 4     Hot Vegetarian Vegetables  Herbs  Spices  Barbecues kebabs  brochettes   Main Course  Diary free  Eggless



For the Marinade

6 Spring Onions, chopped (both green and white parts)

180ml/6fl.oz. soy sauce

120ml/4fl.oz. Red Wine Vinegar

60ml/2fl.oz. Vegetable Oil

50g/2oz Brown Sugar

1 onion, diced

2 Jalapeno peppers, deseeded and finely chopped

2 tbsp Freshly Chopped Thyme

1/2 teasp Ground Cloves

1/2 teasp Ground Allspice

1/2 teasp Ground Nutmeg


For the Skewers

1 Capsicum ( Sweet Pepper) and cut into 8 pieces

8 large Button Mushrooms

1 Onion, cut into 8 wedges

8 Cherry Tomatoes, halved

8 Broccoli florets



1. Thread the vegetables onto 4 skewers, alternating the capsicum, mushroom, onions, tomatoes and broccoli. Place in a shallow dish.


2.  Place the marinade ingredients in a food processor and process for a few seconds.


3. Pour the marinade mixture over the vegetables, refrigerate and leave to marinate for 3 to 4 hours, turning occasionally.


4.  Remove the skewers from the dish and cook over medium hot barbecue coals for 4 to 5 minutes on each side, basting with any remaining marinade. Serve immediately.

Main equipment required to make this Recipe

Food processor


Basting/pastry brush



Key techniques required to make this Recipe

Marinate - To soak foods in a marinade to enhance the flavour. It also sometimes has the effect of tenderising foods such as meat.

Baste - To moisten with the pan juices or other liquid during cooking. This aids in moisture retention.


Related Recipes and Information


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A Guide to BBQ Equipment  |  Barbecue General  Cooking Times for Fish, Poultry, Meat, Vegetables and Fruit  |  Barbecue Cooking, Planning and Safety tips


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