Exotic Vegetable Kebabs

Exotic vegetable kebabs made from a selection of morroccan vegetables, brushed with 5 spice and soy sauce to give a Chinese taste.


Hot, slightly charred vegetables, slightly sticky and a liitle bit charred at the edges.

Served on a bamboo skewer.

Serves: 6

Preparation: 15 minutes

Cooking: 10 - 15 minutes.


  • 1 Large aubergine cut in to 1" (25mm) cubes
  • 2 Red peppers, deseeded and cut in to 1" (25mm) pieces
  • 2 Green peppers, deseeded and cut in to 1" (25mm) pieces
  • 2 beef tomatoes, chopped in to 1" (25mm) cubes.
  • 6 Portebello mushrooms, cut in to 1" (25mm) pieces
  • 2 Fennel bulbs, roughly cut in to 1" (25mm pieces).
  • Grated rind and juice of 2 lemons
  • 6 tablespoons tomato puree
  • 9 tablespoons maple syrup
  • 6 teaspoons Chinese 5 spice
  • 3 tablespoons oy sauce
  • 2 tablespoons olive oil.


  1. Share the vegetables equally in to 6 portions and thread on to 6 soaked bamboo skewers, about 12" long. Alternate the different vegetables to give a different taste to each bite.

  2. Mix all of the other ingredients together in a small bowl.

  3. Brush the sauce over the kebabs.

  4. Over a high heat grill the kebabs for about 10 to 15 minutes turning and basting occassionally. Grill until cooked and with some slight charring on the edges of the vegetables.
  5. Serve immediatelly.

Exotic vegetable kebabs related pages:

Barbecue Corn on the Cob
Chilli and Lime Pumpkin Parcels

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