Soy Country Sweet Potato Kebabs with Aoili

Soy Country Sweet Potato Kebabs with Aoili


  • 300 g (2 packs) Vantastic foods SOYA COUNTRY FILETS
  • 2 tbsp Pacific Vegetable Broth
  • 2 tsp gyros spice
  • 2 tbsp mixed herbs, e.g. parsley, thyme, rosemary, sage ...
  • 2 fresh cloves of garlic
  • 1 teaspoon smoked paprika powder
  • 2 large sweet potatoes
  • One yellow, one red and one green pepper
  • 2 red onions
  • 5 tbsp olive oil
  • Ground rock salt
  • 150g Aoili (Garlic + Vegan Mayo mix)
  • Some wooden or metal kebab skewers



Prepare a vegetable broth from 1.5 litres of water and the Pacific Vegetable Broth (or any other vegetable broth!).

Cook the country filets in the broth for 10 minutes.

Then drain them on a sieve. 

Peel the sweet potatoes, cut into 3 cm pieces and mix with 2 tablespoons of olive oil and paprika in a mixing bowl. Then arrange them on a tray and bake in the oven at 180°C.

Use a hand blender to puree the herbs with garlic, the gyros spice, the remaining olive oil and 1 teaspoon of salt to make a marinade. Also cut the remaining vegetables into large cubes. Skewer the country filets and vegetables alternately on to the skewers.

Heat up a grill pan or grill and cook the skewers on all sides until golden brown. Brush the kebabs with the marinade shortly before removing from the grill. If necessary, add a little salt. Swerve the kebabs with aioli. 


You can of course vary the types of vegetables according to your personal preferences. For example, fennel, zucchini and mushrooms are great for grilling.

If the smoke flavour of the paprika powder is not to your liking, you can of course replace it with a milder spice powder.

If you use wooden skewers, soak them in water for a few minutes before using them. This way the skewers won’t burn on the grill so quickly.


~ recipe by Vantastic Foods

Ratnasingam Yookarajah

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