BBQ Maple Chaat Vegetable Skewers
BBQ Maple Chaat Vegetable Skewers are a fan favorite for Memorial Day or July 4th weekend, when backyard barbecuing is on everyone’s minds!
Servings 4 Servings
Equipment
- BBQ or Grill
Ingredients
Veggies
- 6 portobello mushrooms quartered
- 8 - 10 potatoes cubed large
- 2 red bell peppers cubed
- 3 onions quartered
- 2 zucchini sliced thick
- 12-15 cherry tomatoes whole
- 1 bunch broccoli use florets only
BBQ Maple Marinade
- 11/2 cups coconut aminos
- ½ cup maple syrup
- 1 tsp chipotle powder
- 2 tsp smoked paprika
- 1 tbsp dried oregano
- 1 tsp 1 tsp chaat masala
Lime Honey Marinade
- 8 limes juiced
- 1 tsp black pepper
- 1 tsp thyme
- 2 tbsp garlic powder
- 1 tsp oregano
- 4 tbsp Raw honey
Instructions
- First, if you are using potatoes in your skewers, make sure you have them steamed ahead of time.
- It takes 8 - 10 potatoes about 30 - 40 minutes in the steamer depending on the size of your potatoes.
- For faster steaming always cut them into cubes.
- Second, choose which marinade you are making.
- I like to do both and split the veggies between the two.
- Place the coconut aminos, maple syrup, and spices into a large bowl and mix thoroughly.
- Add the lime juice, black pepper, garlic powder, oregano, thyme, and raw honey to another bowl.
- Bamboo skewers are great for making this recipe. Take 8 - 10 skewers and soak them in cold water.
- Preheat broiler on high and arrange racks 6-8 inches from heat source.
- Next, chop all your veggies to be an appropriate size for sliding onto a skewer.
- Then place as many of the veggies into the two marinade bowls.
- Ensure that the veggies are all evenly coated with the marinade.
- Let the veggies soak for about 60 minutes and periodically stir the mixtures to ensure the veggies on top also get well coated.
- Once the veggies are ready, load them onto the skewers and grill.
- Broil or grill until slightly blackened and tender, 7-10 minutes.
- Serve with a sauce from my sauces & chutneys book or another sauce from our blog!