These Vegetable Kebabs taste great cooked over the flames of a barbecue - but you could just as easily cook them inside under the grill
Whenever we have a barbecue (which is usually at home on a Sunday !) I always do a few vegetable kebabs as they are a great side dish to serve to accompany all that meat (which is typically in excess on an African barbecue – at times I have even been to barbecues which are 100% meat with no side dishes whatsoever – except for the odd bread roll, perhaps !)
You can use whatever veggies you have in your house to make these. I usually try and choose veggies that take similar times to cook, and always include onion.
The marinade is versatile, too – you could flavour it with any type of fresh or dried herbs, too. Or, you could forgo the herbs and add some paprika or chilli powder for an extra bit of heat. You could also use sesame oil in place of the olive oil, and add a little soy sauce and Chinese Five Spice to it for an oriental flavour. The possibilities are endless, and you can just use my recipe (which makes 4 kebabs) as a guide.
These kebabs could also be cooked inside, under the grill -:
Barbecued Vegetable Kebabs in a Garlic & Lemon Marinade
1 large Baby Marrow (a.k.a. Courgette, a.k.a. Zucchini), sliced into rings
1 large Carrots, sliced into rings
¼ head Broccoli, broken into small florets
1 firm Tomato, sliced in to 8 wedges
1 Red Onion, sliced in to 7 wedges
4 wooden skewers, soaked in water before use (this prevents them from burning on the barbecue)
Marinade :
1 – 2 tbsps (i.e. to taste) finely crushed Garlic
2 tbsp freshly squeezed Lemon juice
3 tbsp Olive Oil
Salt & freshly cracked black Pepper – to taste
Thread the sliced baby marrows, carrots, broccoli, tomato and onion on to the wooden skewers. Place in a glass dish and set aside. In a separate bowl, whisk together the crushed garlic, lemon juice, olive oil, salt and pepper. Using a pastry brush, baste the kebabs with this marinade on both sides. Pour any remaining marinade over the kebabs, cover and allow to rest for a few hours at room temperature - or overnight in the fridge. Cook on a barbecue grid over hot flames, turning every so often to prevent burning, until done.
You can use whatever veggies you have in your house to make these. I usually try and choose veggies that take similar times to cook, and always include onion.
The marinade is versatile, too – you could flavour it with any type of fresh or dried herbs, too. Or, you could forgo the herbs and add some paprika or chilli powder for an extra bit of heat. You could also use sesame oil in place of the olive oil, and add a little soy sauce and Chinese Five Spice to it for an oriental flavour. The possibilities are endless, and you can just use my recipe (which makes 4 kebabs) as a guide.
These kebabs could also be cooked inside, under the grill -:
Barbecued Vegetable Kebabs in a Garlic & Lemon Marinade
1 large Baby Marrow (a.k.a. Courgette, a.k.a. Zucchini), sliced into rings
1 large Carrots, sliced into rings
¼ head Broccoli, broken into small florets
1 firm Tomato, sliced in to 8 wedges
1 Red Onion, sliced in to 7 wedges
4 wooden skewers, soaked in water before use (this prevents them from burning on the barbecue)
Marinade :
1 – 2 tbsps (i.e. to taste) finely crushed Garlic
2 tbsp freshly squeezed Lemon juice
3 tbsp Olive Oil
Salt & freshly cracked black Pepper – to taste
Thread the sliced baby marrows, carrots, broccoli, tomato and onion on to the wooden skewers. Place in a glass dish and set aside. In a separate bowl, whisk together the crushed garlic, lemon juice, olive oil, salt and pepper. Using a pastry brush, baste the kebabs with this marinade on both sides. Pour any remaining marinade over the kebabs, cover and allow to rest for a few hours at room temperature - or overnight in the fridge. Cook on a barbecue grid over hot flames, turning every so often to prevent burning, until done.
