Jackfruit skewers for the grill with 2 marinades

Ingredients for 2 servings:

• 3 tbsp olive oil
• 3 tbsp tomato paste
• 4 tbsp tomatoes, pureed
• 1 handful of herbs (e.g. basil, oregano, chives)
• salt and pepper
• 5 tbsp peanut oil
• 2 tbsp agave syrup
• 1 tbsp soy sauce
• 2 tbsp peanut butter
• 1 ½ tbsp smoked paprika powder
• 1 can of jackfruit, approx. 225 g

Instructions

Working time approx. 10 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 10 minutes; Total time approx. 12 hours 20 minutes

For the Mediterranean tomato marinade (1), mix olive oil, tomato paste, passata, herbs, salt, and pepper in a large container. For the smoky peanut marinade (2), mix peanut oil, agave syrup, soy sauce, peanut butter, and smoked paprika separately in a bowl. Remove the jackfruit from the can and drain into a sieve. Rinse thoroughly under cold water. Gently squeeze the jackfruit pieces with your hand to release any excess liquid. Don’t press too hard, as you need intact pieces for the skewers. Add the jackfruit pieces to the marinade. Either mix everything carefully with a spoon until all the pieces are coated with the marinade. If you chose a can, put the lid on and shake. It’s best to let the jackfruit soak in the marinade overnight so it can absorb the flavors. Once everything is skewered and the grill is hot, place the skewers on the grill. Don’t place the skewers on the hottest part of the grill (otherwise, you’ll get a lot of roasted flavors, like we did with our test grilling). So, it’s better to experiment and see how much heat the jackfruit can handle. Tip: You can also add other vegetables to the skewers, such as red onions or red and yellow bell peppers. Pineapple also goes well with the peanut marinade.