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September 15, 2016

Mango Barbecue Kebabs

Lee Watson, Peace and Parsnips

  • Amazingly good, these mango barbecue kebabs are worth firing up on the grill. Alistair Richardson

Serves 6


For the mango barbecue sauce

1/2 tablespoon vegetable oil
1 small onion, finely diced
2 cloves of garlic, peeled and crushed
1 cm fresh ginger, grated
1/2 teaspoon ground coriander
1/2 teaspoon smoked paprika
1/2 cup (125ml) vegetable stock
1 star anise
1 large fragrant mango, peeled and chopped into chunks
1 1/2 tablespoons tamari
1 1/2 tablespoons tomato paste
1 1/2 tablespoons light molasses or maple syrup
Zest of 1 lime

For the kebabs

8 1/2 ounces (240g) seitan, well drained and cut into 2-inch chunks
2 tablespoons tamari
2 sweet potatoes, scrubbed and cut into 1-inch cubes
1 tablespoon vegetable oil
1 yellow bell pepper, cut into 2-inch chunks
1 green bell pepper, cut into 2-inch chunks
1 plantain, cut into 2-inch chunks
1 red onion, cut into quarters, then halved
6 large red chilies (optional)
3 tablespoons olive oil
Sea salt, to taste
Freshly ground black pepper, to taste
6 handfuls of watercress or spinach, for garnish


1. To make the mango sauce, put the oil into a small pan on medium heat and sauté the onion for 10-12 minutes, until well caramelized. Add the garlic and ginger and cook for 2 minutes more, then add the coriander, paprika and stock and stir. Add the star anise, mango, tamari, tomato paste and molasses. Bring to a boil and cover, then lower the heat and cook for 30 minutes, stirring occasionally until sauce is sweet and sticky.

2. Allow the sauce to cool slightly and remove the star anise. Place sauce in a food processor or use an immersion blender and pulse a few times, allowing for some nice chunks of mango. Stir in the lime zest.

3. You will need six long wooden or metal skewers. If you are using wooden ones, soak them in water for 1 hour beforehand to prevent burning.

4. Either preheat the oven to 350 degrees F (177 degrees C), or start heating your grill if using charcoal. If you’re using a gas grill, preheat about 10 minutes before grilling. Put the seitan into a bowl (squeezing out any excess liquid) and add the tamari. Mix together and leave to marinate for 30 minutes in the fridge.

5. Toss the sweet potatoes in a little vegetable oil and roast in the oven for 20 minutes to soften slightly before barbecuing.

6. Get a good spread of seitan and vegetables on each kebab, completing each one with a chili, if using. Place on a large tray or platter, brush well with olive oil and sprinkle with salt and pepper.

7. If using a grill, be sure that the heat is constant, but not blazing. If using charcoal, wait until the flames have died down and there is a white glow to the coals, which should take about 30 minutes. Spread the coals out a little to form a good base of heat, then place your oiled kebabs on the grill.

8. Barbecue or roast the kebabs for 10 minutes, turning them regularly. Once they are well colored, begin to brush on your sauce and continue turning and basting for an additional 10 minutes.

9. Serve the kebabs on some watercress drizzled with the remaining mango sauce.

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