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Veggie kebabs recipe

8 ratings

Tossed in a tangy lemon, herb and caper dressing, this vibrant veggie kebab recipe, which only takes 15-20 minutes on the BBQ, makes a lovely, light alfresco dinner. See method

Serves 4
15 mins to prepare and 15-20 mins to cook
247 calories / serving
Vegetarian

Ingredients

2 yellow peppers, seeded and cut into 16 chunks
2 courgettes, cut into 16 diagonal slices about 1cm thick
16 cherry tomatoes
1½ x 250g packs halloumi, cut into 16 chunks
lemon wedges, to serve

For the sauce

large bunch flat-leaf parsley, leaves picked
2 small bunches basil
2 garlic cloves, roughly chopped
1 lemon, juiced
6 tbsp olive oil
2 small shallots
2 tbsp capers

Each serving contains

Energy
1020kj
247kcal 12%
Fat
20g 29%
Saturates
9g 46%
Sugars
4g 4%
Salt
1.8g 30%

of the reference intake
Carbohydrate 4.4g Protein 11.9g Fibre 0.8g

Method

If using wooden skewers, soak 8 long skewers in water to prevent them burning. In a food processor, whizz together the parsley, basil, garlic, lemon juice and oil. Season, then remove about half and put in a large bowl. Add the vegetables and cheese and toss everything together to coat.
Thread 2 pieces of cheese and 2 of each vegetable onto each skewer. When the barbecue is hot, cook the skewers for 15-20 mins, turning every so often.
While the skewers cook, add the shallots and capers to the food processor and whizz together with the remaining sauce ingredients. Pour into a small bowl, season and serve with the skewers, plus lemon wedges for squeezing over.

See more Vegetarian BBQ recipes