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Vegetable Kebabs



Veg   HT    BBQ   MC  15mins



Serves 4     Hot   Vegetarian  Vegetables  Herbs  Main Course  Barbecues   Brochettes   Gluten Wheat Free  Eggless



4 Small Potatoes, peeled and quartered

4 Small Onions, peeled and quartered

8 medium sized Mushrooms

2  Green Capsicums (Sweet Peppers)

4 Small Tomatoes

50g/2oz Melted Butter

1 teasp Freshly chopped Oregano

teasp Garlic Salt (check ingredients)

Black pepper




1. Par-boil the potatoes and onions separately for 10-15 minutes until almost tender.


2. Meanwhile, Deseed the peppers and cut into 4cm/1 inch pieces.


3. In a small bowl, mix together the melted butter, garlic salt, black pepper and chopped oregano.


4. Drain the potatoes and onion and thread onto skewers alternating with the peppers and mushrooms.


5. Brush the kebabs generously with the melted butter mixture and cook over hot barbecue coals for 5 minutes.


6. Add a tomato to each skewers, brush again with the melted butter mixture and continue to cook for a further 5 minutes. Serve immediately.


Main equipment required to make this Recipe


Mixing Bowl


Basting/pastry brush


Key techniques required to make this Recipe


Baste - To moisten with the pan juices or other liquid during cooking. This aids in moisture retention.


Related Recipes and Information

  More Kebab Recipes  |  Barbecue Starters Recipes  |  Barbecue Main Course Recipes  |  BBQ Side Dishes  |   Barbecue Dessert Recipes  | 

A Guide to BBQ Equipment  |  Barbecue General  Cooking Times for Fish, Poultry, Meat, Vegetables and Fruit  |  Barbecue Cooking, Planning and Safety tips


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