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Baby beetroot kebabs

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
    • 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


    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. Marinate 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.

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