Jerk BBQ Skewers with Mango & Black Bean Rice
- Prep: 45m
- Cook: 25m
- Serves: 4
These tasty and fun BBQ veg and tofu skewers have a punchy jerk flavour and make the perfect family meal. You can cook on the BBQ or bake – both ways are delicious!
Niki’s tip: If you’re using wooden skewers, you will need to soak them in water for at least 15–30 minutes before threading the vegetables.
Method
- TO MAKE THE MARINADE: Mix the spices in the jar with the oil and sugar
- TO MAKE THE SKEWERS: Cut up the courgette, peppers and tofu into cubes.
- Put the veg in one tub and the tofu in another. Cover both in the marinade and mix carefully, making sure it’s all covered. Allow to marinate for at least 30 minutes.
- When ready to cook, add the veg and tofu to the skewers. You can either bake in the oven or add to a BBQ.
- TO BAKE: Pre-heat your oven to 180°C. Line a large baking tray with tin foil. Place the skewers on top and bake for about 25 minutes until cooked through.
- TO BBQ: Carefully place the skewers onto the BBQ and cook for 20–25 minutes – turning occasionally.
- TO MAKE THE RICE: Peel and cut the mango into cubes, slice the spring onion then add all the ingredients to a bowl and mix to combine.
- TO MAKE THE DRESSING: Add all the ingredients to a jar, mix to combine then mix into the rice.
- TO SERVE: Serve the skewers with the rice and a squeeze of lime.
Ingredients
All to be sourced organic where possible
- FOR THE JERK MARINADE
- 3 tsp jerk spice
- 1 tsp sugar
- 1 tsp sea salt flakes
- 1 tsp sweet paprika
- 3 tbsp olive oil
- 300g block firm tofu, sliced into large cubes
- 1 red pepper
- 1 courgette
- 12 mushrooms
- FOR THE BEANS AND RICE
- 240g can black beans, drained
- 250g cooked rice of choice
- 1 ripe mango
- 2 spring onions
- Big handful fresh mint
- and coriander, shredded
- DRESSING
- Juice of 1 lime
- 2 tbsp extra virgin olive oil
- 1 tsp maple syrup
- Pinch of sea salt flakes
- Pinch of black pepper