Veggie Shish Kebabs With Jackfruit BBQ Sauce

Shish kebabs are the perfect way to make an impressive, colorful, and tasty meal everyone likes – not just during grilling season. Because the preparation is already so much fun, you might even get some volunteers to help you with that. Back when I was a child, my mom always let me load my own skewers. Besides having the advantage of picking what I liked, it was more like a creative, fun game for me. That’s probably why I still look at it this way. The sauce, however, is something I have for sure never seen in my mom’s kitchen. Who knew about jackfruit in the ’60s and ’70s anyway! I’m glad I gave it a try because I’ve been using this healthy, delicious, gluten free meat alternative on a regular basis ever since. It’s absolutely terrific in this flavorful jackfruit BBQ sauce!

Ingredients:

Marinade:

• 1/3 cup (80 ml) soy sauce (optionally gluten free)
• 1/2 tsp ground turmeric
• 2 tsp sweet or smoked paprika
• 1 tsp freshly ground black pepper
• 2 Tbsp maple syrup
• 1/2 cup (120 ml) extra virgin olive oil

Shish Kebabs (for 6 large metal skewers, 12 inches/30 cm):

• 12 cremini mushrooms, washed, cleaned, stems trimmed (you can cut the larger ones in half)
• 1 red or sweet onion, cut into about 1 inch (2.5 cm) chunks, layers slightly separated
• 1 red bell pepper, cut into 1 inch (2.5 cm) pieces
• 1 green bell pepper, cut into 1 inch (2.5 cm) pieces
• 1 yellow bell pepper, cut into 1 inch (2.5 cm) pieces
• 1 yellow squash, cut into 3/4 inch (2 cm) slices
• 1 zucchini, cut into 3/4 inch (2 cm) slices
• 12 cherry tomatoes

For the jackfruit BBQ sauce:

• 3 Tbsp extra virgin olive oil
• 1 sweet onion, quartered lengthwise, then sliced
• 5 large cloves of garlic, roughly chopped
• 1 large any color bell pepper, quartered and sliced (or you can use up bell peppers not used for skewers)
• 1/8 tsp ground coriander
• 1/8 tsp ground cumin
• 1 tsp crushed red pepper (optional, if you like it hot)
• 2 cups (480 ml) vegetable broth (preferably homemade with veggie broth concentrate)
• 5 Tbsp tomato paste
• 1-2 Tbsp maple syrup (I used about 1 1/2 Tbsp)
• 2 Tbsp sweet or smoked paprika
• one 7 oz (200 g) package unseasoned young jackfruit, shredded or cubed (I used Edward & Sons brand)
• freshly ground black pepper to taste
• Celtic sea salt to taste ( I used 3/4 tsp, but it highly depends on strength of broth)
• chopped cilantro or parsley galore

Serving suggestion:

• sliced avocado
• black sesame seeds
• turmeric brown rice
• a couple spinach and arugula leaves

Preparation:

Combine all the marinade ingredients in a small bowl.

Wash and cut shish kebab vegetables and thread onto skewers by alternating them in your preferred order. Put loaded skewers onto a broiler pan, then use a basting brush to coat them with the marinade. Repeat that once or twice until it’s time for them to go into the oven.

Set your oven to broil.

Cut vegetables for the jackfruit BBQ sauce, and line up all the ingredients. I had enough bell peppers left that didn’t fit onto the skewers to equal one large bell pepper. If that’s the case, just cut them into slices. You can also use up the remaining onion this way.

Preheat a large saucepan on medium heat. Add olive oil, then onions and sauté for 7-10 minutes until soft. Add garlic, bell pepper, coriander, cumin, and the optional crushed red pepper. Sauté for about 5 more minutes while stirring frequently.

If you use cubed jackfruit, squish them gently in your hands or with a potato masher so they take on a more organic, slightly shredded shape and texture.

Gradually, add all the remaining sauce ingredients, except for the cilantro/parsley. Simmer for about 10 minutes while stirring occasionally. Season to taste.

While sauce is simmering, place the broiler pan with the shish kebabs on the middle rack of the oven. Broil for 15-20 minutes, flipping them once around halftime. Set timer, and keep an eye on them!

When sauce and shish kebabs are ready, sprinkle with lots of cilantro or parsley, and serve the marinade on the side. Enjoy!

Notes:

• The shish kebab vegetables are only suggestions. Switch and swap for whatever veggies you and your family prefer.
• A perfect way to let everyone build their own 😉
• I love turmeric brown rice as a side dish, but other options are roasted or baked potatoes, breads, and even pasta.
• Shish kebabs always go well with a nice mixed or green salad.