Mexican Vegetable Kebabs with Lime Crema

This delicious dish is the perfect family feeder!

Serves 8

Prep

20M

Cook

10M

Total

30M

TIP: We used Masterfoods Mexican Style Spice Blend and Ben’s Original Mexican Style rice.

Ingredients

300g firm tofu, drained, cut into 16 pieces

1 yellow capsicum, cut into 16 pieces

16 cherry tomatoes

1 zucchini, cut into 16 pieces

1 large red onion, cut into 16 pieces

1 tblsp Mexican Style Spice Blend (see Tip)

2 tblsps olive oil

8 x 25cm-long bamboo skewers

450g packet microwave Mexican style rice

1 cup fresh coriander leaves, plus extra to garnish

Lime Crema

250g tub sour cream

1 tsp finely grated lime rind, plus lime halves to serve

1 tblsp lime juice

1/2 tsp garlic powder

Method

Place tofu, capsicum, tomatoes, zucchini and onion in a large bowl. Add spice blend and oil. Toss to coat. Thread alternately onto skewers.

Heat an oiled barbecue flat plate over medium to high heat. Add skewers. Cook for 6 to 8 minutes, turning often, until browned and tender.

Meanwhile, to make lime crema, mix all ingredients with 1 tblsp water in a small jug until combined. Season with salt and pepper.

Heat rice in the microwave according to the packet directions. Combine rice and coriander in a bowl.

Serve skewers with rice, lime crema, and lime halves. Garnish with extra coriander.

New Idea team