Oumph, Romy London
3-4 large ripe peaches
1 pack Oumph! Kebab Spiced (or similar)
For the glaze:
1 tbsp maple syrup
1 tbsp tamari soy sauce
¼ tsp crushed black pepper
1 tbsp rapeseed oil
For the tzatziki dip:
1 large cucumber, shredded
2 tsp salt
350g dairy-free yoghurt
Juice of 1 lemon
2 garlic cloves, crushed
1 tbsp fresh dill
To serve:
Toasted fresh pita breads
Spice up your summer with these vegan kebab skewers!
Fire up the BBQ and cook these skewers with fresh grilled peaches – full of colour and bursting with flavour.
Total time: 1 hour
Serves 4
Recipe & Photo: Romy London
Fire up your BBQ and wait 30 minutes until the coals are glowing and hot, hot, hot.
In the meantime, wash and half the peaches and allow for the Oumph! Kebab Spiced to defrost, and pierce them onto skewers. If you’re using wooden skewers on your BBQ then make sure to soak them in water for at least an hour before using.
For the glaze, simply mix maple syrup, tamari, black pepper and rapeseed oil in a small bowl, then brush your skewers with the glaze before placing them onto the hot BBQ. Turn the skewers regularly until the peaches are starting to caramelise and the kebab is lightly browned.
To prepare the tzatziki dip, finely shred the cucumber with a grater or a food processor, then transfer the shreds to a nut milk bag or a clean kitchen towel and squeeze out as much of the water as you can.
Transfer the cucumber shreds to a large bowl and stir in the salt, then allow it to rest for 10 minutes and squeeze out any releasing liquid again. Mix the cucumber and salt with the dairy-free yoghurt, lemon juice, garlic and fresh dill.
To serve, drizzle the grilled peach & kebab skewers with a little tzatziki and use the rest to dip some freshly toasted pitta bread.
Why not try these breaded chicken skewers too?
