Caribbean Sticky Kebabs
Barbecue recipe
This recipe is egg free This recipe is dairy free Suitable for vegans
Preparation notes

Makes 8 small kebabs
Preparation time 10 minutes
Cooking time 10 minutes


For the kebabs:
100g pineapple chunks
200g button mushrooms
½ onion, cut into chunks

For the dressing:
1 clove garlic, crushed
1 lime, juice only
1cm ginger, finely grated
1 tsp brown sugar
A pinch of nutmeg or cinnamon


1. Thread the pineapple, mushrooms and onion onto short wooden skewers.
2. Place on the barbeque for ten minutes and brush with a little olive oil from time to time.
3. Mix the dressing ingredients together and brush over the kebabs and cook for two minutes. (Please note: if you cook the kebabs for too long the sugar will burn and become very bitter)

© Cordon Vert Vegetarian Cookery School.
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Caribbean Sticky Kebabs

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