Sweet and Sour Kebabs
Grilling season is in full force at our house, and that means burgers, corn, brats and of course, kebabs! I fluctuate between wanting whole veggies, grilled just the way they are with a bit of oil and s+p, and craving a jam-packed shish-kebab covered in a tangy, addicting sauce. These kebabs are definitely the later! They are a delicious, soy free and vegan veggie snack that the whole family can enjoy. Even Alex, who occasionally will have something to say when an item is meat-free, doesn’t complain when theses guys are on the menu! They make a perfect side with the rest of your grilling staples, and if you make extra, they’re great for lunch the next day too! (Personal experience here!)
There isn’t much that can go wrong with a kebab. Oil the grill grates and make sure they’re clean, soak your skewers, and try to make the veggie cubes as evenly sized as possible. That’s about all it takes to turn out fantastic veggie kebabs.
The best part about these is how fast they cook up. Being meat free means that in less than 10 minutes you can have some fantastic little skewers ready to go!
You could easily substitute a quartered portabella mushroom for the small button mushrooms. I was feeling cheap when I made these last so I just used the white buttons. Actually for that extent you could swap just about any veggies you wanted to on these (broccoli would be great!) The only thing I would recommend keeping included is the mango and pineapple. It adds a fruity note that pairs well with the sauce.
I know duck sauce isn’t exactly on the top 10 healthiest foods ever list, so if you want to swap it out with a blend of pineapple and mango concentrate, sweetened with a bit of agave you can. It won’t be exactly the same, but it will still be tasty (and more or less whole 30)! I used coconut amino’s in this, as I am trying to avoid soy (my son has an allergy) but you could definitely swap it out for the more accessible soy sauce.
- 2 small Zuchinni, washed
- 1/2 small Red Onion, washed
- 1 small Red Pepper, washed
- 1 small Orange Pepper, washed
- 1 small Yellow Pepper, washed
- 1 medium Mango, washed and peeled
- 1 small Pineapple, washed and peeled
- 1 pint small button mushrooms, washed
- 1 pint Cherry Tomatoes, washed
- 1/2 cup Coconut Aminos
- 1/4 cup Duck Sauce
- 2 Tbsp Rice Wine Vinegar
- 1 Tbsp Agave Nectar
- 1 clove Garlic, minced fine
- 1/4" cube Ginger, minced fine
Put 15 skewers into a shallow baking dish that they can lay flat in. Fill with water and allow to soak for at least 30 minutes.
Trim the zucchini and cut in half. Slice into half moons about 1/2" thick.
Trim the onion, cut the half in half, and then cut into slices about 1/2" wide. Top the peppers and cut into squares about 1"x1".
Seed the mango and cut into 3/4" squares, do the same with the pineapple.
Put all sauce ingredients into a small jar with a lid and shake vigorously until combined.
Alternating veggies, thread them onto the soaked skewers, using each veggie at least one time on each skewer. Make sure to pierce the veggies right through the middle so that they stay firmly in place. (If you have leftover veggies use them in a stir fry the next day!)
Heat a grill to medium heat. Place the skewers across the grate and brush with the sauce mixture. Close the grill and allow to cook for about 5 -7 minutes. Flip the skewers over with a tongs, and brush the other side with the sauce. Cook with the grill open for another 5 - 7 minutes (depending on you preferred level of 'bite' and then remove from grill. Enjoy!