Pre time 10 mins
Cooking time 4 mins

Serves 4


For the kebabs:
100g mange tout
700g closed cup mushrooms
16 vegetarian tortellini (cooked)
8 cherry tomatoes
8 x 15cm wooden skewers

For the marinade:
1 clove garlic, finely chopped
5ml (1tsp) dried herbs
2.5ml (1/2tsp) smoked paprika
5ml (1tsp) tomato puree 
15ml (1tbsp) balsamic vinegar
90ml (6tbsp) olive oil


Soak skewers in cold water for 1 hr to ensure they do not burn when grilling kebabs.
Push the vegetables on the skewers in following order: 
mange tout, mushroom, tortelloni, mushroom, tomato, mushroom, tortelloni, mushroom and mange tout.

Mix the marinade ingredients together and brush the kebabs with the marinade.

Cook on your Black Knight barbecue for 3-4 mins on each side until the tomatoes soften and the tortelloni are slightly crisp. Serve with a green salad