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.

If you’ve been around Butter Me Up Brooklyn for a while or maybe just accidentally clicked on the meet lillie tab, then you probably know that I’m without a stand mixer. I grew up making my bread dough by hand and whipping up cookies with a wooden spoon. It may have been rough but I’ve survived my entire life without a little buddy!
That said, if I so happen to possibly receive a certain something in white on a special day that is a week from today I would probably quickly change my views on the “by hand” way of kitchen life that I’ve been living. I can only imagine how I’d take every oppounity to use it and it would not surprise me one bit if I started mixing up gin and tonics on the lowest speed just to get a quick use in. The phrase “Oh here, just let me mix that for you…” would be on an endless loop.

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.