These skewers are the perfect bbq main dish to really steal the show. they are bursting with flavour thanks to the harissa and lemon juice marinade and taste delicious with the thick sauce drizzled over the top. we love to serve them with a spread of summer salads and dips.

ingredients
For the skewers
1 red onion (peeled)
1 yellow pepper
1 red pepper
1 orange pepper
1 x 250g (9oz) pack of firm tofu
1 courgette
For the marinade
1-2 tablespoons of harissa paste (depending on how spicy you like it)
5 tablespoons of olive oil
juice of 1 lemon
pinch of sea salt
For the harissa sauce
2 tablespoons of smooth tahini
1 tablespoon of harissa paste
juice of 1 lime
2 tablespoons of olive oil
pinch of sea salt
method
halve the red onion and cut into four quarters on each side. cut the peppers into bite-sized chunks. drain and pat dry the tofu, before cutting into bite-sized chunks. slice the courgette width ways into bite-sized chunks.
once you have all of your skewer ingredients prepared, mix together the marinade ingredients and pour it into a large baking tray. add the chunks of courgette, red onion, peppers, tofu and mix well until everything is covered in the marinade. cover and leave to marinate in the fridge for at least 1 hour.
in a small bowl, mix together all of the harissa sauce ingredients until smooth. cover and put this sauce in the fridge until ready to serve.
once ready to serve, thread the marinated chunks of vegetables and tofu onto 5 skewers.
place a large skillet pan over a medium-high heat and add a drizzle of olive oil – or use a bbq for this part. once warm, add the skewers (if your pan is small you may have to do these in batches) and cook for 5-8 minutes on each side until charred on the outside and cooked through.
serve the cooked skewers with the harissa sauce drizzled over the top.

These skewers are the perfect bbq main dish to really steal the show. they are bursting with flavour thanks to the harissa and lemon juice marinade and taste delicious with the thick sauce drizzled over the top. we love to serve them with a spread of summer salads and dips.

ingredients
For the skewers
1 red onion (peeled)
1 yellow pepper
1 red pepper
1 orange pepper
1 x 250g (9oz) pack of firm tofu
1 courgette
For the marinade
1-2 tablespoons of harissa paste (depending on how spicy you like it)
5 tablespoons of olive oil
juice of 1 lemon
pinch of sea salt
For the harissa sauce
2 tablespoons of smooth tahini
1 tablespoon of harissa paste
juice of 1 lime
2 tablespoons of olive oil
pinch of sea salt
method
halve the red onion and cut into four quarters on each side. cut the peppers into bite-sized chunks. drain and pat dry the tofu, before cutting into bite-sized chunks. slice the courgette width ways into bite-sized chunks.
once you have all of your skewer ingredients prepared, mix together the marinade ingredients and pour it into a large baking tray. add the chunks of courgette, red onion, peppers, tofu and mix well until everything is covered in the marinade. cover and leave to marinate in the fridge for at least 1 hour.
in a small bowl, mix together all of the harissa sauce ingredients until smooth. cover and put this sauce in the fridge until ready to serve.
once ready to serve, thread the marinated chunks of vegetables and tofu onto 5 skewers.
place a large skillet pan over a medium-high heat and add a drizzle of olive oil – or use a bbq for this part. once warm, add the skewers (if your pan is small you may have to do these in batches) and cook for 5-8 minutes on each side until charred on the outside and cooked through.
serve the cooked skewers with the harissa sauce drizzled over the top.

Preheat the grill and make the rub: If using bamboo skewers, soak them in a bowl of water to prevent them from burning on the grill. Pre-heat the grill to medium-high heat, about 400°F. In a small jar with a lid, toss together the seafood rub ingredients.
Prepare the shrimp: Peel and devein shrimp if necessary. Then skewer shrimp on soaked bamboo skewers. Six shrimp per skewer is a good amount. Season shrimp liberally with seafood rub—you won’t use all of it.

Serve: Shrimp and couscous are best to serve right away. If you have leftovers, reheat shrimp in a skillet over low heat until warmed through. Do not microwave. Shrimp will keep in the fridge for a few days.

Cook the couscous: In a small pot set over medium-high heat, bring water and butter to a simmer. When butter is melted, stir in couscous and remove from heat and cover with a lid. Let steam for five minutes to cook couscous. Then stir in lemon pepper and fresh lemon zest.

These skewers are the perfect bbq main dish to really steal the show. they are bursting with flavour thanks to the harissa and lemon juice marinade and taste delicious with the thick sauce drizzled over the top. we love to serve them with a spread of summer salads and dips.

ingredients
For the skewers
1 red onion (peeled)
1 yellow pepper
1 red pepper
1 orange pepper
1 x 250g (9oz) pack of firm tofu
1 courgette
For the marinade
1-2 tablespoons of harissa paste (depending on how spicy you like it)
5 tablespoons of olive oil
juice of 1 lemon
pinch of sea salt
For the harissa sauce
2 tablespoons of smooth tahini
1 tablespoon of harissa paste
juice of 1 lime
2 tablespoons of olive oil
pinch of sea salt
method
halve the red onion and cut into four quarters on each side. cut the peppers into bite-sized chunks. drain and pat dry the tofu, before cutting into bite-sized chunks. slice the courgette width ways into bite-sized chunks.
once you have all of your skewer ingredients prepared, mix together the marinade ingredients and pour it into a large baking tray. add the chunks of courgette, red onion, peppers, tofu and mix well until everything is covered in the marinade. cover and leave to marinate in the fridge for at least 1 hour.
in a small bowl, mix together all of the harissa sauce ingredients until smooth. cover and put this sauce in the fridge until ready to serve.
once ready to serve, thread the marinated chunks of vegetables and tofu onto 5 skewers.
place a large skillet pan over a medium-high heat and add a drizzle of olive oil – or use a bbq for this part. once warm, add the skewers (if your pan is small you may have to do these in batches) and cook for 5-8 minutes on each side until charred on the outside and cooked through.
serve the cooked skewers with the harissa sauce drizzled over the top.