BBQ shish kebab skewer with couscous salad

Our plant-based BBQ skewers.

True barbecue nirvana calls for sizzling skewers – and our delicious marinated plant-based skewers are perfect for any barbecue. Easy to prepare, our skewers are a barbecue go-to. Pan-fry or grill them, serve with salad, and you’re done.

30 Min Working hours.

40 Min Preparation.

4 Portions

light

BBQ skewer

4 packs

THE GREEN MOUNTAIN-BBQ-skewers

eggplant

Couscous salad

200 g

couscous

50 g

raisins

10 ml

olive oil

3 g

salt

3 g

turmeric powder

2 g

cumin, ground

200 ml

vegetable stock

200 g

cucumber

200 g

tomatoes

10 g

mint

30 ml

Lemon juice

Aioli

10 g

garlic

100 ml

soya drink (sugar-free, room temperature)

3 g

salt

200 ml

sunflower oil

3 g

pepper

5 ml

lemon juice

Padrón peppers

600 g

Padrón peppers

200 ml

oil

3 g

salt

How to make it:

Prepare all the ingredients and wash the vegetables. Quarter the eggplant lengthways and cut into cubes. Thread the BBQ skewers with the cubed eggplant. Fry the remaining cubes of eggplant later with the Padrón peppers. Finely dice the cucumber and tomatoes. Wash the mint, pat dry and chop finely. Finely slice the garlic.

Mix the couscous with the sultanas, olive oil, salt, turmeric and cumin. Bring the vegetable stock to the boil, pour over the couscous and leave to stand for 5 minutes. Stir in the diced cucumber and tomatoes, chopped mint and lemon juice, then season with salt to taste.

To make the aioli: Blend the garlic with the soya drink to make a smooth purée. Slowly pour in the sunflower oil, blending constantly, until a thick sauce is formed. Season to taste with pepper, lemon juice and salt. Put in the refrigerator to chill. Heat a pan or wok and fry the peppers in a little oil until the skin blisters. Lightly salt and serve or alternatively grill on the barbecue with a little oil.

Cook the BBQ skewers according to the packet instructions. Serve with hummus, flatbread and za’atar spice mix.