Makes 8 kebabs
Creamy Avocado Dressing:
1 large ripe avocado
1 clove garlic
1 small bunch fresh coriander, stems removed
2 Tbsp lemon juice
2 Tbsp olive oil
± 60 – 100ml cold water
± 20 portabellini mushrooms, whole (about 500g)
± 20 cherry tomatoes, whole
2 large red onions, cut into large chunks
4 large marrows, sliced into chunks
Juice of ½ lemon
Salt and pepper, to taste
Olive oil for cooking
For the creamy avocado dressing:
Place all ingredients into a mini food processor / blender.
Add a generous pinch of salt and freshly ground black pepper.
Blitz until smooth.
If you like a little heat – add half a deseeded jalapeño to the avocado dressing for a spicy version.
Preheat braai and oil the grates well.
When preparing the vegetables – aim to slice them all into similar sizes for even cooking.
If using wooden kebab skewers, soak them in water before preparing the kebabs.
Thread the vegetables onto 8 kebab sticks, alternating veggies as you go.
Brush the kebabs with olive oil and season with salt and pepper.
Cook the kebabs on the braai, turning occasionally for even charring.
When the vegetables are cooked through, squeeze over the lemon juice and remove from the heat.
Serve the kebabs with the creamy avocado dressing for plenty of swishing and dipping.