I adapted this long ago from a recipe by Celia Brooks Brown. Her cookbook, New Vegetarian (Ryland Peters & Small 2001), is a wonderful intro to vegetarian cooking that pleases the palate of vegans (with some egg + dairy substitutions) and omnivores alike. This is nice served with jasmine rice and steamed broccoli.
1 large mango, peeled, seeded + cut into 8 chunks
1 pineapple, peeled, cored + cut into 16 pieces
1 red onion, cut into 8 chunks
2 small zucchini, cut into 8 slices
2 limes, cut into 8 slices
8 shitaki mushrooms, stems removed
1 red bell pepper, seeded + cut into 8 pieces
4 Serrano chiles, halved
8 long metal or bamboo skewers (remember to pre-soak the wood skewers for at least 30 minutes)
Thread skewers with the fruit and vegetables. Place in a large casserole dish and brush generously with barbecue sauce. Cover and marinate in the refrigerator for at least 30 minutes.
Place skewers on a preheated stove top griddle and cook, turning occasionally and basting with barbeque sauce. You want the fruit and vegetables slightly tender and lightly charred for best flavor.
Thai Barbecue Sauce
1/3 cup coconut milk
1/3 cup soy sauce
1/3 cup dark brown sugar
1/3 cup tomato puree
1 teaspoon turmeric
1 piece fresh ginger (about 1”), peeled + coarsely chopped
1 whole lime, ends discarded and rest of lime (including peel) coarsely chopped
1 stalk lemongrass, finely sliced
2 large cloves garlic
3 Tablespoons coconut oil
1-2 bird’s eye chiles (or other chile 50,000-100,000 Scoville heat units)
Place all ingredients in a blender or food processor and blend until smooth.