for the peanut sauce
1 tablespoon groundnut oil
1 shallot, finely chopped
½ teaspoon ground chili flakes
1 garlic clove, crushed
1 tablespoon dark brown sugar
110g peanut butter, 100%
150ml coconut milk
½ lemon, juice only
sea salt & freshly ground black pepper
optional rice, to serve
The vegetable kebabs with peanut sauce were supposed to go on the barbecue, but when marinating the sky was already dark and two hours later the rain fell in buckets. Then we resort to the pan, the skillet unavailable. The umpteenth BBQ that was canceled due to rain this summer. But honestly, the vegetable kebabs didn't taste any less good!
How to make vegetable kebabs with a peanut sauce
Wash the veg thoroughly.
Cut the vegetables in pieces.
Place in a bowl and toss.
How to make the marinade
Measure the soy in a bowl.
Add the sugar.
Add the garlic.
Season to taste.
After adding ginger, salt en pepper firmly stir the marinade until combined.
Stir the marinade into the vegetables.
Cover the bowl with cling film.
Place the veg 2 hours in the fridge.
How to make the peanut sauce
Chop the shallot finely then juice the lemon.
Heat the oil on medium heat in a sauce pan.
Fry the shallot and cook the chili powder for a minute.
Add the garlic and the brown sugar, fry it too.
Stir in two tablespoons of the vegetable marinade.
Stir in the peanut butter and add the coconut milk in a trickle.
Let the sauce cook softly for 2 minutes while you keep stirring.
How to make the kebabs
We have some pinapple that needs to be eaten, it can be used fine too
Thread the veg on the skewers.
Swirl the oil on medium heat.
Fry the kebabs in the pan.
Gently re-heat the peanut sauce, if necessary
Fry for 10 - 15 minutes while turning now and then.
Serve the vegetable kebabs with rice and peanut sauce on the side.