Vegetable kebabs

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Javelin skewers
Javelin skewers
  • Serves: 8

  • Prep time:

    (plus marinating time)
  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

Woman's Weekly recipe Having a BBQ? You should make these delicious and juicy vegetable kebabs. Loaded with courgette, red onion and potato, these kebabs are perfect for any veggies in the family


  • 400g mini potatoes
  • 2 cloves garlic, crushed
  • 3tbsps chopped fresh oregano
  • 8tbsps olive oil
  • 2 red onions, peeled and each cut into 8 wedges
  • 1 aubergine, trimmed and cut into chunks
  • 2 courgettes, cut into chunks
  • Metal skewers

If you fancy adding some meat to these kebabs, succulent lamb or chicken pieces would work brilliantly!


  1. Cook the potatoes in a pan of boiling salted water for 10 mins. Drain well. Meanwhile, mix the garlic and oregano in a large bowl with the oil. Add the potatoes, coat them well, then add the rest of the veg. Leave to marinate for 30 mins or longer.
  2. Thread vegetables on to skewers. Grill on the barbecue or griddle for 10-15 mins, turning them occasionally, until piping hot and browning.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 156(kcal)
  • Fat 11.0g
  • Saturates 1.7g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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