Healthy Made Tasty. A Cancer Council website
Healthy Made Tasty. A Cancer Council website
Home > Recipes > Mixed vegetable kebabs

Mixed vegetable kebabs

Nine kebabs containing pieces of meat and vegetables on a timber board
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Preparation time: 20 minutes
Cooking time: 20 minutes
Makes: 12
 
Nine kebabs containing pieces of meat and vegetables on a timber board
  • 1.5 serves of vegetables per 
  • kebab
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Ingredients

2 tbsp salt-reduced soy sauce
1 tbsp honey
1 clove garlic, chopped
2 small zucchinis, thickly sliced
1 red capsicum, cut in 2cm dice
1 yellow capsicum, cut in 2cm dice
1 red onion, cut in 2cm dice
2 cups cherry tomatoes
1 tbsp olive oil

Variations:
300g firm tofu, drained, cut in 2cm cubes
300g pork fillet, cut in 2cm cubes

Tip:
When chopping the ingredients, make sure everything is about the same size, so they cook evenly.

* Gluten free if using a gluten-free soy sauce

Savvy swaps

You can swap:

Zucchini
Mushroom chunks
Red or yellow capsicum
Green capsicum

Tips

Method

Step 1
Combine the soy sauce, honey and garlic and set aside.

Step 2
Skewer just vegetables or a combination of tofu and vegetables or pork and vegetables. Brush each kebab lightly with olive oil.

Step 3
Heat a pan until hot. Add the kebabs and cook, turning on each side, until the vegetables are soft, and the pork (if using) is cooked through.

Step 4
Brush with the soy sauce mix and cook for a further minute. Remove and serve hot.


Food safety tip: if you are packing leftovers for lunch, kebabs need to be kept cold so pack an ice brick. 

Tips

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© Cancer Council NSW 2024 Head Office Address: 153 Dowling Street, Woolloomooloo NSW 2011. Cancer Council NSW is registered with the Australian Taxation Office as an Income Tax Exempt Charity: Charitable Fundraising Authority No. 18521.

Some images on this site have been supplied by Cancer Council Western Australia's Crunch & Sip website

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