The Veggie Kebab Recipe

Prepare ingredients

If using wooden skewers, soak them in water for 20 minutes to prevent burning. Cut extra-firm tofu into 2–3 cm cubes (or slice halloumi into similar bite-sized pieces). Core and cut bell peppers into 2–3 cm squares. Peel and cut the red onion into wedges. Slice zucchini into 1 cm thick half-moons. Keep cherry tomatoes whole.

Make marinade

In a bowl combine 2 tbs olive oil, smoked paprika, ground cumin, garlic powder, dried oregano, 1 tsp salt, 1/2 tsp black pepper and 1 tbs lemon juice. Whisk to a smooth paste.

Marinate and assemble

Toss the tofu (or halloumi) and all cut vegetables in the marinade until evenly coated. Thread onto skewers alternating tofu, pepper, onion, zucchini and cherry tomatoes so each skewer has a mix of colors and textures (about 6 pieces per skewer). Let rest for 10–15 minutes for flavors to penetrate.

Cook the kebabs

Preheat a grill pan, barbecue or oven broiler to medium-high. Brush any remaining marinade onto the kebabs and grill for 10–12 minutes, turning every 2–3 minutes, until vegetables are charred at edges and tofu is golden. If using oven, place on a lined baking sheet and broil 8–10 minutes, turning once. Remove and sprinkle with chopped parsley and an extra squeeze of lemon if desired.

Prepare potatoes by washing thoroughly (peel if you prefer). Cut into 1 cm thick fries. Rinse in cold water until water runs clear to remove excess starch, then pat completely dry with a towel.

Toss the dried fries in 1 tbs cornflour, 3 tbs vegetable oil, 1 tsp salt and 1/2 tsp black pepper to coat evenly. For best results, spread fries in a single layer on a baking tray lined with parchment and roast in a preheated oven at 220°C (425°F) for 25–30 minutes, turning halfway, until golden and crisp. Alternatively, deep-fry in 180°C (350°F) oil in batches for 4–6 minutes until golden, then drain on paper towel and season immediately with a little extra salt.

Cut cheese into bite-sized cubes (about 2–3 cm). If desired, press a small piece of chopped green chilli into each cube for a mild heat.

Set up a dredging station: bowl of flour, a bowl of beaten egg, and a bowl of breadcrumbs. Season flour and breadcrumbs with 1/2 tsp salt and 1/4 tsp black pepper.

Working quickly to avoid melting, coat each cheese cube in flour, dip in beaten egg, then press into breadcrumbs to fully cover. For an extra-crispy shell, repeat the egg and breadcrumb step once more for a double coat.

Heat 500 ml vegetable oil in a deep saucepan to 180°C (350°F). Fry coated cheese bites in small batches for 1–2 minutes until golden brown. Remove with a slotted spoon and drain on paper towels. Keep warm in a low oven (100–120°C / 210–250°F) while frying remaining batches.

Divide garlic aioli and sweet chilli sauce into small dipping bowls. Place kebabs on a platter alongside fries and chilli cheese bites. Garnish with chopped parsley and serve lemon wedges on the side.

Plate suggestion: serve two veg kebab skewers, a generous portion of fries (about 200–250 g prepared), 6–8 chilli cheese bites, and a chilled soft drink to complete The Boss Box.

Serve one chilled soft drink in a glass with ice (optional) alongside the box.