Vegan kebabs with avocado dip

Serves 2

 Prep time: 10 mins, Cooking time: 15 minutes, Total recipe time: 25 minutes


  • 1 pack Goodlife Veggie protein balls
  • 2 medium red onions
  • 2 corn cobbettes, each cut into thirds
  • 1 green pepper
  • 1 large courgette
  • 120g Cherry tomatoes, mixed colours if you have them
  • 1 tbsp Garam masala
  • 1 tsp ground ginger
  • 1 tsp ground garlic
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 2 tbsp extra virgin olive oil
  • 1 lemon, zested
  • Salt and pepper

For the avocado dip

  • 1 garlic clove
  • 1 lemon
  • 1 ripe avocado
  • 1 tbsp white wine vinegar
  • Few sprigs Chives


  • Metal or soaked wooden kebab sticks
  • Small pan
  • A griddle pan
  • Medium mixing bowl
  • Small bowl
  • Food processor


Fill a small saucepan with water and bring to a boil.

Top and tail the courgettes, then cut into rounds about 1½ cm thick and place in a small bowl with a good pinch of sea salt to draw the water out.

Next place all the kebab spices and the olive oil into a medium mixing bowl. Mix everything together so it’s a runny paste.

Place the corn on the cobs to boil for a few minutes. Peel and slice the onions in half and then cut into 3-4 wedges out of each half. Half and deseed the pepper, then cut into random chunks. Place all the veg along with the cherry tomatoes into the marinade bowl and toss together to coat.

Place the griddle or pan onto heat, and once hot add the protein balls to start cooking for a few minutes.

Discard any water that comes off the courgette and use kitchen roll to absorb any excess, then place this into the marinade also.

Remove the skin and deseed the avocado then place in a blender or food processor with the remaining ingredients. Blender until smooth. Season to taste. Season to taste.

Decant into a small bowl and place in the fridge until serving

Next make up the kebabs. Remove the protein balls from the pan and add to the mixing bowl with the veg. Toss together a little. Skewer on the veg and protein balls in any order you want.

Cook on the hot griddle for 4 minutes on every side until charred and blistering. Serve with the avocado dip and any other sides you fancy if at all.


TIP – Make the leftovers into a tasty curry by adding all the marinated veg to a pan with a tin of tomatoes and some coconut milk if you have it. Cook until thick and serve with rice or naan, simple!