BBQ Korean-Style Veg Skewers
The first time we made these was on a fire cooked down at the beach in the rain and they were so incredibly tasty! The finely sliced veg caramelises in this spicy, sweet umami sauce to create absolute flavour bombs! These are truly delicious! They're a fantastic addition to any BBQ or perfect for fueling outdoor adventures like beach cookouts or campfires. Prep the veggies ahead of time, pack them in a lunchbox, and bring the dressing in a jar for easy grilling.
Takes 25 minutes
Serves 4
Ingredients
Ingredients
- 1 sweet potato
- 1 medium beetroot
- 200 g portobello mushrooms
- 1 tbsp oil
- 2 tbsp tamari or soy sauce
Dressing
- 2 tsp oil
- 3 tbsp gochujang or similar chilli sauce
- 1 tbsp balsamic vinegar/ vinegar of choice
- 2 tbsp maple syrup
- 1 clove of garlic
- 1 tbsp tamari
Instructions
- Prepare the Skewers: If using wooden skewers, soak them in water to prevent burning on the BBQ.
- Prepare the Vegetables: Finely slice the sweet potato and beetroot. Cut the mushrooms into long, thin strips. In a bowl, mix the sliced vegetables with 1 tbsp of oil, a pinch of salt, and 2 tbsp of tamari or soy sauce.
- Make the Dressing: Peel and finely dice the garlic. In a mug, combine the diced garlic with the rest of the dressing ingredients and mix well.
- Skewer the Vegetables: Thread the marinated vegetables onto the soaked skewers, alternating between sweet potato, beetroot, and mushroom slices. Repeat the pattern, folding some of the larger pieces of vegetables over and back on themselves to create an interesting shapes. You should get at least 5-6 filled vegetable skewers.
- Brush with Dressing: Using a pastry brush, generously coat the vegetable skewers with the prepared dressing.
- Barbecue: Cook the skewers on a barbecue over medium heat or on an open flame, preferably on the embers, to cook the sweet potato before charring. Brush the skewers with more dressing midway through cooking to encourage caramelization.
- Serve: Serve with your favourite salad for an easy and delicious barbecue dish.
