SpecialGifts.com
Exceptional Values. Save Big!
GrandmasRemedies.com
Quality Vitamins and Supplements
EntrepreneurismBible.com
Your bible for entrepreneurism and personal development.

Home

Search

Holisticonline Home

Inspirational Reading

Healthy Recipes

Nutrition & Diet

Meditation

Prayer/ Spirituality

Selected Prayers

Preferred Providers
Conditions/ Treatments
Alternative Therapies
Feedback
Alternative Medicine

Stress Management

Yoga

Register

Media

Herbal Medicine

Holisticonline.com

Indonesian Vegetable Kebabs

Ingredients

1 sweet corn cob, cut into 6 chunks 
1 large zucchini, cut into 6 chunks 
1 large under-ripe banana, peeled and cut into 6 chunks 
6 small tomatoes 
2 (30 ml) tbsp-olive oil 
1 tsp (5 ml) lemon juice 
Salt and freshly ground black pepper

Spicy Peanut Dip

6 tbsp (90 ml) white wine vinegar 
2 tbsp (30 ml) light brown sugar 
6 tbsp (90 ml) water 
4 tbsp (60 ml) smooth peanut butter
1 tsp (5 ml) grated fresh ginger root
2 tbsp (30 ml) light soy sauce 
1/4 tsp (1.5 ml) chilli powder 
2 tsp (10 ml) chopped coriander (cilantro)

To Garnish:

Sprigs of coriander 

Directions

1. Thread a piece of each vegetable and fruit on six soaked wooden skewers. Brush with half the oil and the lemon juice and season lightly.

2. To make the Peanut Dip: Boil the vinegar, sugar and water for 2 minutes, stirring, until the sugar has dissolved. Beat in the remaining ingredients and add the remaining olive oil. Keep warm at the side of the barbecue.

3. Barbecue the vegetable kebabs for about 4 minutes on each side until golden and tender. Garnish with sprigs of coriander and serve with the warm peanut dip.

Note: The peanut dip can also be used  with chicken, beef or pork kebabs.

Yield

Makes 6 Servings 

[More Recipes][More Great Reading][Holistic Living Home][Holisticonline Home]

1stholistic.com and Holisticonline.com are developed and maintained by ICBS
Send mail to: info@holisticonline.com with comments about this web site.
Copyright 1998-2013 ICBS Terms of Use
All Rights Reserved.