Vegans never have to miss out at barbecues, especially not with these maple mustard glazed kebabs. However if you are also a flat dwelling peasant such as myself, and are presently bereft of a barbecue, you can cook these in either a griddle pan or frying pan just as well
Yield; 8 kebabs (109kcal per kebab) Cook time; 10-15 minutes
You’ll need;
- Two peppers, I used one yellow and one green, chopped into chunks
- 8 small kebab skewers, soaked in hot water for at least 30 minutes
- One 300g/10.5oz bag of chicken style pieces, defrosted
- For the glaze you’ll need; Three tablespoons of maple syrup, one tablespoon of dijon mustard and two tablespoons of light soy sauce
Method;
- Soak the skewers ahead of time, that way they’re ready to use when you need them and don’t dry out and burn when you barbecue/fry them
- Once you’re ready to cook, thread the chicken style pieces and peppers onto the skewers in whichever order you wish
- Cook for around 10-15 minutes on a medium heat. Brush on more glaze and turn three or four times, as it cooks the glaze will caramelise on all sides
- Once the glaze has caramelised, the chicken style pieces are heated through and the vegetables are cooked, it’s ready to serve. Simple but tasty plant based kebabs
