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Vegetable Kebabs with Flat Bread and Coriander Houmous

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Serves 2

Method: grill or barbecue

12 button mushrooms
1 red pepper, de-seeded and cubed
1 yellow pepper, de-seeded and cubed
1 red onion
1 courgette, cut into chunks
4 tbsp Jack Daniel’s® Smokey Sweet Barbecue Glaze
6 kebab skewers
1 tbsp Sunflower oil to brush over kebabs

To Serve:
½ tbsp Jack Daniel’s®Smokey Sweet Barbecue Glaze
Flat bread foccacia or pitta bread
Houmous with fresh chopped coriander or lemon zest

Mix the chunky cut vegetables together in a bowl making sure the vegetables are evenly coated Jack Daniel’s® Smokey Sweet Barbecue Glaze.

Cover and leave in fridge for 1 to 2 hours, stirring occasionally, meanwhile soak the kebab skewers in water for 30 minutes to help prevent burning.

Thread the marinated vegetables onto the skewers. Brush with a little oil.

Cook the kebabs on the barbecue over coals or under the grill for about 15 minutes, turning occasionally. Brush with a little more Jack Daniel’s® Smokey Sweet Barbecue Glaze

For extra Jack Daniel’s® Smokey Sweet Barbecue Glaze flavour gently heat half a bottle in pan and reduce by a third to make a thicker dipping sauce.

Serve the kebabs with warmed flatbread, lemon and coriander houmous and dipping sauce.

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