BBQ season is here!
There are so many great vegan BBQ options, and veggie skewers are one of my favourites..!
For this recipe, I used the same spice mix I use for my mushroom shawarma – mmmmm so yummy!
The fun thing about skewers is you can change up the veggies based on what you have in the fridge, then create a beautiful mix of colours and textures.
Alright summer, we’re ready for ya!
Prep time: 20 minutes
Wait time: 1 hour
Cook time: 15 minutes
- 12 skewers
- 1 package of firm tofu, cut into 1 inch thick cubes
- 1 red onion, cut into 1 inch thick cubes
- 1 tomato, cut into 1 inch thick cubes (or a handful of whole cherry tomatoes)
- 1 small eggplant, cut into 1 inch thick cubes
- 1 bell pepper, cut into 1 inch thick cubes
- 12 small whole button mushrooms, or 6 large button mushrooms, cut in half
- 1/3 cup olive oil
- 2 tsp curry powder
- 1 tsp smoked paprika
- 1 tsp sea salt
- 1/2 tsp ground pepper
- 1/2 tsp paprika
- 1/4 tsp cinnamon powder
- 1/8 tsp ground nutmeg (optional)
- 1/8 tsp sumac powder (optional)
- 1/2 lemon (optional)
- A handful of fresh parsley, to garnish (optional)
Place the tofu and veggie cubes in a large container with a lid.
In a small bowl, mix all of the spices.
Drizzle olive oil on top of the veggies, and scatter the spice mix on top.
Close the container with a lid and shake it well (I recommend you put on some music and have a dance party in your kitchen), mixing the tofu & veggies with the oil and the spices, and making sure they are all well coated with the spiced oil.
Place in the fridge for at least 1 hour, making sure to shake the container a couple more times.
If using wooden skewers, soak them in water for 30 minutes.
Assemble skewers, alternating between the different veggies and tofu.
Heat your BBQ or a grill pan.
Cook on medium-high heat for 15 minutes, rotating the skewers every few minutes, until the veggies are softened and slightly charred.
To serve, squeeze a bit fresh lemon on top, and garnish with fresh parsley.
Some other delicious options you can add to your skewers are zucchini, fennel, corn on the cob, yam, squash, and pineapple (yum!)
Make sure you cut your veggies into large enough cubes so they will stay on the skewers and not break or fall off
Making this recipe? I’d love to see your creation! Send me a photo or tag Roni’s Kitchen on social media 😍