Friday, April 18, 2008

Sweet n' Sour Skewers

This is really just a variation on this recipe, but with a fancier presentation sure to wow your guests at the next BBQ (or, cookout, for you Americans). The pineapple provides the sweet, the citrus provides the sour, and the grilling just enhances the tastiness.

Amounts will vary on how many skewers you want to make.
- red pepper
- green pepper
- onion, quartered
- firm tofu, pressed and cubed
- pineapple
- 1 tbsp olive oil
- juice of 2 limes
- juice of 1 lemon
- juice of 1 orange
- splash of tequila (optional)
- 1-2 tsp chili powder
- 1 tsp cinnamon
- salt and pepper to taste

1. Cut veggies into large chunks and toss in oil, juices, and spices. Let marinate if you have the time.
2. Stick veggies tightly on skewers, and grill on a well-oiled grill over med-hi heat for about 15 mins (until veggies are done). Make sure to rotate the skewers to get the veggies cooked evenly, and to brush the veggies with the extra marinade at least twice.


magpie said...

I LOVE kebabs. This recipe looks great - I like the cinnamon and chili combo. I call it a BBQ though, and I'm American.

Vegan Dad said...

Maybe "cookout" is an Ohio thing . . . that's where I heard the term.

Anonymous said...

Californians use BBQ too!

Natasha said...

I love this marinade. The pineapples are the best part. I've made this a few times and I'm considering using only pineapple next time :) I actually haven't used tofu yet, so I need to try that too.