Indonesian Vegetable Kebabs
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)
Sprigs of coriander
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.
Makes 6 Servings