Vegetable Kebabs
These kebabs are delicious on their own for a light meal but they can also be used as an accompaniment to fish or meat as part of a main meal. The vegetables are colourful and the kebabs are very appetising. If one of the vegetables is not available, simply replace it with another vegetable. You can use any peppers you like but red and green peppers look and taste super together.
1 large courgette
1 large onion
1 medium green pepper
1 medium red pepper
8 small mushrooms
10 ml (2 tsp) lemon juice
5 ml (1 tsp) olive oil
5 ml (1 tsp) chopped fresh parsley
freshly ground black pepper
2 lemon wedges
Soak 4 6″ kebab sticks in water for 30 minutes to prevent burning when cooking the kebabs. Cut the vegetables to make 4 kebabs. Mix the lemon juice, olive oil, parsley and some freshly ground black pepper to make a marinade and put the kebabs in the marinade for about 40 minutes if possible – if you don’t have time, just cook the kebabs once you have prepared them. Grill the kebabs, turning frequently. Serve garnished with lemon wedges.
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