Ingredients
Marinade
- 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
Kebabs
- 4 fresh baby beetroots (or 1 large), steamed, skinned and chopped into 2cm cubes
- 125g button mushrooms, halved
- 1 large zucchini (courgette), chopped into 2cm semi-circles
- 1 small green capsicum, cut into 2cm squares
- 8 wooden skewers
Method
- Place the marinade ingredients in a jar. Shake well.
- Thread kebab ingredients onto pre-soaked bamboo skewers. Place in a shallow dish, pour marinade over. Marinate for 1 hour.
- Grill kebabs for 5-10 minutes until they start to brown. Brush with extra marinade to keep vegetables moist.
- Pour any remaining marinade over the kebabs before serving with steamed rice. Makes 8 kebabs.