Veggie kebabs recipe
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
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Shop ingredientsEach serving contains
- Energy
- 1020kJ 247.0kcal
- Fat
- 20g
- Saturates
- 9g
- Salt
- 1.8g
- Sugars
- 4g
of the Reference intake
Carbohydrate 4.4gProtein 11.9gFibre 0.8g
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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
