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Veggie kebabs recipe

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


  • 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

  • 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


  1. 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.
  2. 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.
  3. 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

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