Corned Beef and Cabbage Skewers with Dairy-Free Mustard Dip

Ingredients

• about 450 g Corned beef, cooked and cubed
• 1 medium head Cabbage, cut into bite-sized pieces
• 2 medium Carrots, peeled and sliced
• about 450 g Red potatoes, quartered
• 2 tbsp Olive oil
• 0.5 tsp Salt
• 0.25 tsp Black pepper
• 16 each Wooden skewers
• 0.5 cup Dairy-free mayonnaise
• 2 tbsp Dijon mustard
• 1 tbsp Honey

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat oven to about 205°C (200°C).
2. 2Thread the corned beef, cabbage, carrots, and potatoes onto the wooden skewers.
3. 3Drizzle with olive oil and season with salt and pepper.
4. 4Place the skewers on a baking sheet and bake for 15-20 minutes, or until the vegetables are tender and slightly browned.
5. 5While the skewers are baking, prepare the dairy-free mustard dip. In a small bowl, whisk together the dairy-free mayonnaise, Dijon mustard, and honey.
6. 6Serve the corned beef and cabbage skewers hot with the dairy-free mustard dip.

Substitutions

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