Description
These Veggie Barbecue Jackfruit Kabobs are the perfect summer veggie kabob made with jackfruit, corn on the cob, pepper, red onion, pineapple, and cauliflower marinated in an easy homemade barbecue sauce and then grilled for an easy meatless meal!
Ingredients
- 2 cobs of corn, chopped into 2-inch pieces
- 1 can of jackfruit chunks
- pineapple chunks, fresh or canned
- 1/2 red onion, chopped
- bell pepper, chopped
- cauliflower florets
- cilantro for garnishing, optional
Homemade Barbecue Sauce
- 2 tablespoons avocado oil
- 1 cup ketchup
- 1/4 cup coconut sugar
- 2 teaspoons apple cider vinegar
- 2 teaspoons vegan Worcestershire sauce
- 1/2 cup water
- 1 tablespoon minced garlic
- 2 teaspoons ground mustard
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
Instructions
Wash and prepare the veggies.
In a large bowl, whisk together all of the barbecue sauce ingredients until well combined.
In a large resealable plastic bag, add half of the the barbecue sauce, then place corn, jackfruit, pineapple, onion wedges, bell peppers, and cauliflower in the bag with the marinade. Seal, toss around to coat and refrigerate 4 to 24 hours.
Preheat grill for medium-high heat.
Discard marinade, and thread the vegetables onto skewers, leaving a small space between each item.
Grill the skewers for 15 minutes, turning as needed, or until the vegetables are tender. Serve with the remaining barbecue sauce and garnish with fresh cilantro leaves if desired.
Notes
**This is a sponsored post written for Calphalon using their Premier™ Hard-Anodized Nonstick Cookware
- Prep Time: 20 minutes
- Additional Time: 0 hours
- Cook Time: 15 minutes
- Category: Lunch & Dinner
- Cuisine: American