Jack’s Glazed Vegetable Kebabs

Jack’s Glazed Vegtable Kebabs

Jack Daniel’s Smokey Sweet glazed vegetable kebabs with flat bread and coriander houmous

Serves 2

KebabsIngredients

12 button mushrooms

1 red pepper, de-seeded and cubed

1 yellow pepper, de-seeded and cubed

1 red onion

1 courgette, cut into chunks

4 tbsp Jack Daniel’s Smokey Sweet Barbecue Glaze

1 tbsp Sunflower oil to brush over kebabs

To Serve –

½ tbsp Jack Daniel’s Smokey Sweet Glaze

Flat bread foccacia or pitta bread

Houmous with fresh chopped coriander or lemon zest

Method

Mix the chunky cut vegetables together in a bowl making sure the vegetables are evenly coated Jack Daniel’s Smokey Sweet Barbecue Glaze. Cover and leave in fridge for 1 to 2 hours, stirring occasionally, meanwhile soak the kebab skewers in water for 30 minutes to help prevent burning.

Thread the marinated vegetables onto the skewers. Brush with a little oil.

Cook the kebabs on the barbecue over coals or under the grill for about 15 minutes, turning occasionally. Brush with a little more Jack Daniel’s Rich Honey Barbecue Sauce.

For extra Jack Daniel’s Smokey Sweet Barbecue Glaze flavour gently heat half a bottle in pan and reduce by a third to make a thicker dipping sauce.

Serve the kebabs with warmed flatbread, lemon and coriander houmous and dipping sauce.

 

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