Heading into the weekend once again and I can't help myself from breaking out the barbecue. Seems to be an ongoing theme around here these days. So, what's on the grill exactly? We got burgers and these vegetable kebabs. The deliciousness in these kebabs comes from the tangy marinade, so don't miss out. I used a combination of dried and fresh herbs in this marinade. It helps save on the bank by using dry herbs and then mixing in some fresh to bring that extra flavour. If you are lucky enough to have a herb garden, then don't hold back. Herbs are somehow my enemy. No matter how many times I try to grow them, they just die. So, I am leaving it at that for now and will just stick to vegetables.
Today was the first time I have seen yellow zucchini in my local produce shop. The guy that runs the place told me I had to buy one, cook it and report back. He was quite shocked to see yellow zucchini and decided I had to be the Guinea pig. After telling me they turned up on the truck this morning from Sanlucar and he only had 6 to shift. Well, I hadn't cooked with the yellow variety before either. Plus, I like zucchini anyway. The result, well to my pallet, is exactly the same taste. It just looks pretty. Tomorrow I will report back to the shop.
I think these kebabs could easily make a main course. The kids had the barbecue hamburgers and I stuck with these kebabs and a little couscous. They go great with couscous and a Minted Yoghurt Dip to add an extra layer of flavour and texture.
Barbecue Vegetable Kebabs in a Mint & Lemon Marinade
Makes 8 / Prep time: 15 minutes Cook time: 15 minutes
For the kebabs:
24 Cherry tomatoes
1 Large onion, cut into 1 inch pieces
1 Red pepper, cut into 1 inch pieces
1 Green zucchini, cut into 1/2 inch slices
1 Yellow zucchini, cut into 1/2 inch slices
For the marinade:
1/3 Cup/80 ml olive oil
Juice of one lemon
1 Teaspoon sea salt
1/2 Teaspoon fresh ground black pepper
1 Teaspoon brown sugar
2 Spring fresh mint, finely chopped
A few extra mint leaves, roughly torn
1 Teaspoon oregano
1 Teaspoon rosemary
Combine all of the marinade ingredients (except the extra torn mint leaves) in a bowl and stir well. Pour over the vegetables and toss well to coat. Cover and refrigerate for at least an hour.
When ready to cook, arrange your vegetables on the skewers however you like. With these kebabs I started and ended with cherry tomatoes and put one in the middle. Repeat for all kebabs.
Turn on your grill and bring it up to a medium to high heat. Place the kebabs on the grill and cook, rotating every few minutes until they are cooked through but not burnt or too soft. Usually takes anywhere between 12-15 minutes.
Remove from heat, pour over remaining marinade, toss over mint and serve straight away.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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