Gado Gado Veggie Skewers

Gado Gado Veggie Skewers Prep time: 30 mins  Cooking time: 10-20 mins

Ingredients

  • 8 shallots, peeled
  • 1 red pepper, cored, deseeded and cut into chunks
  • 4 courgettes (preferably both green and yellow varieties)
  • 8 mushrooms
  • 3 tbsp olive oil
  • 1 tbsp lemon juice
  • 2 tbsp coriander, chopped
  • Pinch salt
  • Pinch black pepper
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 red chilli, de-seeded and finely chopped
  • 1 tsp Blue Dragon Minced Ginger (or 2 cloves of fresh garlic crushed)
  • 150ml peanut butter, crunchy
  • 2 tsp runny honey
  • 3 tbsp lemon juice
  • 300ml water
  • 1 bay leaf
  • 50g butter
  • Dash Blue Dragon Dark Soy Sauce
  • Dash cider vinegar
Serves: 2

 Sweet Chilli Dipping Sauce

Try this recipe with

Sweet Chilli Dipping Sauce

Gado Gado Veggie Skewers

The classic Indonesian dish of Gado Gado, with a modern twist.

Preparation:

  1. For the kebabs, prepare vegetables as follows: Cut the pepper and courgettes into 2cm/¾in size pieces. Halve mushrooms. Mix olive oil, lemon juice, coriander, salt and pepper and use to marinate the vegetables. Leave to one side.
  2. To make the sauce, melt butter, sweat onion and garlic until soft, add all other sauce ingredients and cook on a low heat for 20 minutes stirring occasionally.
  3. Whilst the sauce is cooking, put vegetables on skewers. Place them onto a baking sheet or barbeque and grill until nicely browned and just cooked, approximately 5-10 minutes.
  4. Slide vegetables off skewers onto a plate, pour over a little of the peanut sauce and serve with plain rice. The remaining sauce can be put into a jug and served separately.

Useful tip:

If you are using wooden skewers soak them in water for at least 30 minutes beforehand. This is necessary to stop skewers from burning and meat from sticking to the skewers.

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