For the marinade:
60ml (4 tablesp) brown sugar
60ml (4 tablesp) sesame seeds
2.5ml (½ teasp) hot chilli powder
15ml (1 tablesp) plain flour
60ml (4 tablesp) soy sauce
4 limes, juice only
30ml (2 tablesp) groundnut oil
10ml (2 teasp) sesame oil
6 spring onions, finely chopped
For the kebabs:
350g (12oz) closed cup mushrooms
225g (8oz) cherry tomatoes
175g (6oz) courgettes cut into 2.5cm/1” chunks
225g (8oz) shallots, halved
8 bamboo kebab skewers soaked in cold water for 10 minutes
225g (8oz) long grain rice
1. Mix all the marinade ingredients together in a large bowl.
2. Put the prepared mushrooms and vegetables into the marinade and leave, covered, for 1-2 hours.
3. Thread onto kebab skewers and grill for about 10 minutes, turning frequently and brushing with spare marinade.
4. Serve the kebabs on a bed of boiled rice. Gently heat any spare marinade and pour over the kebabs.