Ooohh – just love the Vegetarian Society and they shared their new clip with us too :O)
Below is a sneaky peak at their yummy Caribbean Sticky Kebabs and you can see more meat free delights here!
Alex Connell, Principal Tutor at the Cordon Vert vegetarian cookery school, cooks up a variety of delicious and tempting bbq dishes perfect for the sunshine.

Caribbean Sticky Kebabs
Preparation notes

Makes 8 small kebabs
Preparation time 10 minutes
Cooking time 10 minutes

For the kebabs: 
100g pineapple chunks
200g button mushrooms
½ onion, cut into chunks
For the dressing:
1 clove garlic, crushed
1 lime, juice only
1cm ginger, finely grated
1 tsp brown sugar
A pinch of nutmeg or cinnamon

1. Thread the pineapple, mushrooms and onion onto short wooden skewers.
2. Place on the barbeque for ten minutes and brush with a little olive oil from time to time.

3. Mix the dressing ingredients together and brush over the kebabs and cook for two minutes. (Please note: if you cook the kebabs for too long the sugar will burn and become very bitter)

© Cordon Vert Vegetarian Cookery School.
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