Orangina Skewers

These mouthwatering vegetarian skewers are perfect for any barbecue! With a sweet and sticky Orangina glaze, this recipe makes the most flavoursome veggie skewers!

by Orangina
Serves
2
Course
Main
Prep. Time
20 Mins
Cook Time
20 Mins
  • Ingredients
  • Method

Ingredients

Method

1

Cut all vegetables into bite-sized chunks (keep button mushrooms and cherry tomatoes whole) and put into a container ready for the marinating.

2

To make the marinade: Pour half a litre of Orangina into a saucepan and add vinegar and rapeseed oil then add curry powder and seasoning, bring to boil and simmer for 20-30 mins.

3

Leave this marinade to cool down and when it's cold enough, pour over the vegetables to marinate. Crush two garlic cloves into the marinade, and then add a sprinkle of fresh thyme and one bay leaf.

4

Thread the vegetables onto skewers; place the skewers in the oven to cook 180-200C for about 10 – 12 mins.

5

About 5 mins before the skewers are due out of the oven, pour the glazing liquid onto the vegetables.

6

For the Glaze:

7

Pour 200-300ml Orangina into a saucepan and add 150g of chopped pineapple.

8

Add the chillis and sherry vinegar with a big sprinkle of salt and two star anise - let this boil until it becomes syrupy in consistency.

9

Thread the cubes of marinated duck onto skewers and place the skewers onto a non-stick pan onto a very hot gas ring for one minute.

10

Place the skewers in the oven to cook 180-200C for about 10 – 12 mins and about 5 mins before the skewers are due out of the oven, pour the glazing liquid onto skins.

11

Serve with salad or celeriac mash.

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