Vegetable Kebabs with Coriander Coconut Cream Sauce

  • Prep Time: 20 mins
  • Total Time: 25 mins
  • Yield: 8Kebabs
  • About This Recipe

    “Vege kebabs in an easy to make Thai style sauce. To make a low fat alternative has used skim evaporated milk with a couple of drops of coconut essence. Family favourite.”


  • assorted vegetables, of choice diced and parboiled
  • tofu, squares(optional)
  • Coconut Cream

  • 1tablespoonvegetable oil
  • 4green shallots
  • 2clovesgarlic, minced
  • 1teaspoonginger, minced
  • 2teaspoonsground cumin
  • 1teaspoonpaprika
  • 1 1/2 cupscoconut cream
  • 1tablespoonlime juice
  • 2tablespoonschili sauce
  • 1 1/2 tablespoonsfinely chopped coriander
  • Directions

  • Thread vegetables and tofu onto skewers- keep warm.
  • Coconut Cream Sauce: Blend all ingredients, warm slightly and pour over kebabs.
  • Serve on rice to soak up sauce.
  • Reviews

  • “I also really liked these kebabs.The sauce would probably do well to simmer for about 5 or 10 minutes on a low heat to allow for more blending of flavors.Love the idea of parboiling, then grilling (I used my oven).Will make again.Made for “Let’s Get Skewered Tag” 2008. (-:”

  • “These kebabs were really delicious.I did get a little confused with the directions that just say to keep warm.I broiled them in the oven and ate them with fried tofu on the side (I was just afraid they would slip off the stick while cooking) and rice.I loved the sauce though it was spicy!Maybe the heat came from the chili sauce brand I bought…I wasn’t sure what brand to get where I live in the Philippines because their sauces are usually too sweet and the imports can be dangerously hot!I love these veggies and sauce though and now that I got the hang of it will probably make them again.Thanks!Made for “Let’s Get Skewered Tag.””