
Ingredients
Serves 4
Coconut chilli lime marinade
kebabs
to serve
Method
- First, make the marinade. Place all marinade ingredients into the bowl of a food processor and blitz until combined. Set aside.
- To prepare the kebabs, thread the chicken-style strips onto soaked wooden skewers, alternating with slices of red capsicum and red onion.
- Pour the marinade over the prepared kebabs and leave to marinate for 15–20 minutes (or overnight if possible).
- Heat a barbecue grill (or a griddle) to a medium-high heat and grill the kebabs for 5–8 minutes, turning often. Remove from the heat and immediately sprinkle with the lime juice that was set aside.
- To serve, sprinkle over the coconut flakes, chilli flakes, and lime zest.
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This recipe is an edited extract from Made with Love and Plants by Tammy Fry, published by Penguin Random House, South Africa. Photography by Nigel Deary and Sonja Wrethman. |