BBQ kebabs with grilled succotash salad
Vegetarian
30 Min
pretty easy
4 People
Rating starstarstarstarstar
Spiced tofu and courgettes grilled on skewers. Served with a delicious sweetcorn salad tossed with mint, tomatoes and capsicum, accompanied by a smooth avocado cream and tortilla chips!
1. Dice tofu and zucchini into 2cm pieces. Toss with 2 crushed garlic cloves, 2 tsp smoked paprika, 2 tsp brown sugar and 2 tbsp oil in a bowl to coat. Set aside.

2. Remove corn kernels from cobs. Cook in a frypan over high heat with 1 tsp oil for 4-5 minutes, or until charred. Reserve pan.

3. Halve tomatoes and dice capsicum. Chop mint leaves and toss all together with grilled corn. Grate and stir through lime zest, juice from 1/2 lime (reserve remaining) and 1 tbsp olive oil. Season to taste with salt and pepper.

4. Blend avocado with juice from remaining lime, 2 tbsp olive oil and 1 crushed garlic clove using a stick mixer. Season to taste with salt and pepper.

5. Thread zucchini and tofu onto 8-12 skewers. Reheat frypan to medium-high heat. Cook skewers for 2-3 minutes on each side. Spoon over remaining marinade as the skewers are cooking.

6. Serve tofu kebabs with succotash salad, avocado cream and tortilla chips for dipping.

Notes:
You can also cook the kebabs using a griddle pan or BBQ.

Line the frypan with baking paper prior to cooking the skewers to prevent the marinade from sticking to the pan.
firm tofu 1 packet (400g)
Zucchini 1
garlic 2 + 1 cloves
corn cobs 2
Cherry tomatoes 1 punnet (400g)
green capsicum 1
mint 1/2 bunch
lime 1
Avocado 1
tortilla chips 1 bag

From your pantry:
oil (for cooking + olive), salt, pepper, smoked paprika, skewers, brown sugar