Veggie kebabs recipe

0 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

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

  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

You may also like

Be the first to comment

blog comments powered by Disqus