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Vegetable Kebabs

Vegetable Kebabs

Gluten free

Prep time 30 min

Marinade overnight (or the morning before) you need them or use pre-marinated tofu

Makes around 16 kebabs

Looking for barbeque ideas? Try this simple to make gluten free vegetable kebabs packed with vitamin C and plant-based protein. This will surely be a megahit on your next barbeque party. 

This recipe is featured in our Home Tried Recipe Book


1 capsicum sliced into 2cm strips
1 × 225g tin of pineapple pieces
4 tomatoes quarters or use individual baby tomatoes
8 button mushrooms, halved
2 small onions, quartered
2 courgettes, cut at 2cm intervals
8 brussel sprouts, halved
16 pieces of baby corn
1 × 300g block of firm tofu cut into 2cm cubes
soy & ginger marinade (see below)
The ingredients above are suggestions only, and a starting point for you.

Dressing / Sauce:

Soy & Ginger Marinade

Gluten free
Marinate overnight
Prep time 20 min
Makes 1 ½ cups

1 small onion diced
4 large cloves garlic, finely chopped
1 Tablespoon oil
1 teaspoon cornflour
1 cup water
2 teaspoons finely chopped fresh ginger
3 Tablespoons soya sauce
2 Tablespoons sugar

1. Sauté onion and garlic in oil.
2. Mix cornflour in water, avoiding getting lumps.
3. Put ingredients in pot with sautéed onion mixture.
4. Place tofu in marinade or brush over vegetable kebabs and leave overnight, if possible, to absorb the flavours.

  1. Prepare all the ingredients.
  2. Thread them onto kebab sticks.
  3. Place in a high-sided tray.
  4. Prepare the soy and ginger marinade sauce.
  5. Pour over kebabs, refrigerate overnight.
  6. Cook on barbeque or roast in oven, turning frequently to avoid burning.