Peri Peri Kebabs - Avant-Garde Vegan

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Step 1

Place a large non stick pan over a high heat with a little oil, when the pan is hot add the red peppers, whole. Char the peppers until blackened on all sides. Once they are charred transfer the peppers to a bowl and cover over with cling film. This will sweat the peppers and make it easier for your to remove the skins.

Step 2

In the same pan placed over a medium heat add a little oil followed by the chillis, red onion & garlic. Sauté the mixture for 3-4 minutes or until they’re lightly coloured & have softened.

Step 3

Remove the peppers from the bowl, then using the back of your knife scrape away the skins, seeds and stalks as best as you can.

Step 4

Place the flesh into your food processor or blender along with the chillis, onion & garlic. Next into the food processor add the remaining ingredients. Blitz the mixture until smooth.

Step 5

And thats the peri peri sauce done.

Step 6

Now to make the kebabs, simply add some pieces of tofu, pepper & onion to your wooden or metal skewers (or what ever vegetables you enjoy) & place them onto a baking tray. Spoon over a generous amount of the peri peri sauce & then let the kebabs marinade for at least 2 hours.

Step 7

When you’re ready to serve fire up your griddle pan or even your bbq! And grill the kebabs for 8-10 minutes. I add additional sauce as they’re cooking. The kebabs can also be baked in your oven set at 200 degrees C for 25 minutes.

Step 8

I recommend serving the kebabs with my massaged kale salad.

Step 9

Any left over sauce can be stored in a sealed container in the fridge for up to 3 weeks.

Step 10

Serve with My lovely Kale Salad

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