Baby beetroot kebabs

Current rating: 0 (0 ratings)
Serves 4
Prep 20
Cook 10
Our beetroot kebabs are a great vegetarian alternative to throw on the barbecue and enjoy with friends.
  • 1 ½ tbs olive oil
  • 2 cloves garlic, crushed
  • 2 tbs fresh ginger, finely diced
  • 1 tbs lemon juice
  • 1 tbs continental parsley, chopped
  • ¼ tsp lemon rind, grated

*Marinating time: 1 hour

  • 4 fresh baby beetroots (or 1 large), steamed, skinned and chopped into 2cm cubes
  • 125g button mushrooms, halved
  • 1 large courgette, chopped into 2cm semi-circles
  • 1 small green capsicum, cut into 2cm squares
  • 8 wooden skewers

Weight, measurement and temperature conversions

Seasonal Food Guide

View nutrition information per serve

  1. Place the marinade ingredients in a jar. Shake well.
  2. Thread kebab ingredients onto pre-soaked bamboo skewers. Place in a shallow dish, pour marinade over. Stand for 1 hour.
  3. Grill kebabs for 5-10 minutes until they start to brown. Brush with extra marinade to keep vegetables moist.
  4. Pour any remaining marinade over the kebabs before serving with steamed rice. Makes 8 kebabs.

Nutrition Information