Veggie Skewers with GiNiT
Makes 6 skewers
6 bamboo skewers – short and strong
6 even sized cherry tomatoes
1 medium zucchini / baby marrow – thinly sliced with a peeler
1 medium carrot – thinly sliced with a peeler
1 medium red onion – sliced into quarters
6 even sized medium button mushrooms – remove stem
6 even sized pieces of bell pepper – between 1/4 to 1/2 a bell pepper
coconut oil / butter for frying or basting
GiNiT Original / Chilli / Thyme as a finishing spice
minced garlic – basted on skewers
Thread a strip of carrot and zucchini / baby marrow onto a skewer, followed by a cherry tomato wrapped in a layer of red onion, then thread the carrot and zucchini / baby marrow on to complete the circle. Cut off excess carrot and zucchini / baby marrow. Repeat above steps to have 2 tomatoes per skewer on 3 skewers.
Thread a layer of red onion onto a skewer, followed by a mushroom through the cap from side to side, then a piece of bell pepper. Repeat above steps to have 2 mushrooms per skewer on 3 skewers.
This was our choice, but be creative and use the vegetables you enjoy most – if you can get them to stay on a skewer 🙂
Heat a griddle pan with coconut oil until hot, but not smoking. Fry the skewers on each side for about 5 minutes.
Alternately, melt the coconut oil and mix in a minced clove of garlic and baste the skewers and braai / bbq over medium coals until cooked.
Sprinkle your favourite GiNiT Spice over the top before serving.
We served our skewers as part of a mezze platter, with gluten free wraps, hummus, baba ganoush and tapenade.
Although we love olive oil, it has a lower smoke point than coconut oil. This is why we tend to cook with coconut oil or butter, and add a dash olive oil for it’s flavour, before serving.
Crockery supplied by: Bomkisi