The sweet chilli and coconut yoghurt add a kick to these yummy vegan kebabs. This dish is so easy to make and can be customised with your favourite veg.
Vegan Kebabs with Sweet Chilli Coconut Yoghurt Dip
What you need
- 1 yellow bell pepper
- 1 red bell pepper
- 1 courgette
- Optional: red onion,
mushrooms, aubergine, etc.
- Olive oil (2 - 4 tbsp)
- 1/2 tbsp smoked paprika
- Salt and pepper
- 200g natural COYO
- 100ml maple syrup/agave nectar
- 1 tbsp white vinegar
- 1/2 tbsp cornstarch
- 1/2 tbsp chilli flakes (and more to garnish)
What you do
- To make the kebabs, chop the veggies into big pieces and coat with olive oil, smoked paprika, salt and pepper.
- Piece veggies with skewers and arrange on a baking tray. Roast at 200C for 20 minutes.
- Alternatively, grill the skewers on a cast-iron grill pan over a medium-high heat for 5 minutes, turning every so often.
- To make the coyo dip: Whisk all ingredients apart from the coyo until combined in a small saucepan. Bring to a boil, then reduce heat and simmer for 10 minutes/until thickened.
- Stir through the natural coyo and serve.