It’s Meatless Monday – So stick it!

Kebobs are one of the oldest inventions known to mankind – created seconds after someone invented something called “the stick.” They are also one of my favorite things to feed kids, especially the picky ones.

Kebobs are win-win and here’s why. First off, they’re fun. Come on, it’s food on a stick. In kids terms, that’s a riot.  Secondly, kids can make them on their own.  (Even toddlers can make their own kabobs – try using popsicle sticks) And lastly, no dishes to wash!!

Kebobs can be savory, sweet, tangy you name it.  Think of kebobs as your go-to for transforming ho-hum leftovers into exciting delish meals that even the finickiest of eaters will enjoy. And yes, they’re perfect for meatless Mondays.

Some of my favorite kebob combinations for summer are watermelon and mint, mixed fruit and coconut and grapes and feta.

But there are a billion other combinations. Figure one out and jam a skewer through it. Tada!

Here is an easy kid-tested and approved recipe for  Sweet Corn, Cherry Tomato and Tofu Kebabs from Annabel Karmel’s First Meals:

Sweet Corn, Cherry Tomato and Tofu Kebabs

1/2 lb firm tofu, cubed

6 cobs baby sweet corn, halved

1 zucchini, trimmed and sliced into round chunks

8 cherry tomatoes

Marinade:

1 1/2 tbsp soy sauce

1 1/2 tbsp honey

1 1/2 tbsp Chinese plum sauce

1 tbsp vegetable oil

1 green onion, finely chopped

Combine the ingredients for the marinade.  Put the tofu in a shallow bowl and pour on the marinade.  Cover and leave to soak for about 1 hour.  While the tofu marinates, soak four wooden skewers in water to stop them from burning under the broiler.

Thread the tofu cubes and vegetable pieces alternately onto the skewers.  Brush with some of the marinade.  Cook under a hot broiler or on the grill for about 3 minutes on each side, basting occasionally, or until the vegetables are tender and the tofu is nicely browned.

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