Vegetarian Kebab Recipe

Prep veg

Wash all vegetables. Trim aubergines and cut into 1-inch (2.5 cm) cubes. Cut courgettes into 1/2-inch (1.2 cm) thick rounds or half-moons if large. Remove core and seeds from bell peppers and cut into 1-inch squares. Peel and cut red onion into wedges about 1 inch wide (so they hold on the skewer). Keep mushrooms whole if small; halve only if very large. Leave cherry tomatoes whole.

If using wooden skewers, soak them in water for at least 20–30 minutes to prevent burning.

Make marinade

In a bowl combine 6 tbs olive oil, 2 tbs lemon juice, minced garlic (3 cloves), 1 tsp smoked paprika, 1 tsp ground cumin, 1 tsp dried oregano, 1.5 tsp salt, 1/2 tsp black pepper and 1 tsp honey or maple syrup if using. Whisk until emulsified.

Place the cubed aubergine in a bowl and toss with about half of the marinade. Aubergine soaks up oil; allowing it to sit 10 minutes helps flavor penetrate. Toss remaining vegetables (peppers, courgette, onion, mushrooms, and cherry tomatoes) with the rest of the marinade in a separate bowl so everything is evenly coated.

Thread vegetables onto skewers, alternating colors and textures: aubergine, pepper, courgette, mushroom, onion, cherry tomato, repeat. Leave a small gap between pieces to allow heat circulation. Reserve any leftover marinade to brush while grilling.

Grill or oven-roast

Preheat grill to medium-high (about 200–230°C / 400–450°F) or preheat oven to 220°C / 425°F with a baking tray. If using grill, oil the grates lightly. Place skewers on grill or on a lined baking tray. Cook 10–15 minutes, turning every 3–4 minutes so all sides brown evenly. Brush with reserved marinade once or twice during cooking. Vegetables should be tender and slightly charred but not mushy. Adjust time: smaller pieces cook faster.

If aubergine pieces are not fully tender after 15 minutes, wrap skewers loosely in foil and continue in oven for another 5–8 minutes, or remove the vegetables and sauté aubergine pieces briefly in a pan until soft.

Rinse and cook

Rinse 1.5 cups basmati rice under cold water until water runs clear to remove excess starch. Drain. In a medium saucepan bring 2.25 cups water, 1 tbs butter or olive oil and 1/2 tsp salt to a boil. Add rice, stir once, reduce heat to low, cover and simmer 12–15 minutes until water is absorbed and rice is tender. Remove from heat and let stand 5 minutes covered, then fluff with a fork.

Make salad

Slice cucumber and halve cherry tomatoes. Combine mixed salad leaves, cucumber, cherry tomatoes and thinly sliced red onion in a bowl. Drizzle with 1 tbs olive oil, 1 tsp lemon juice, and season with 1/4 tsp salt and 1/8 tsp black pepper. Toss lightly just before serving.

Prepare hummus

Place 1 cup store-bought hummus in a serving bowl. Swirl surface with the back of a spoon, drizzle 1 tsp olive oil and sprinkle 1/4 tsp paprika or smoked paprika on top. Optionally add chopped parsley.

Divide fluffed basmati rice among plates. Lay 2 skewers of grilled vegetables per serving on or beside the rice. Add a portion of the salad and a scoop (about 1/4 cup) of hummus. Sprinkle chopped parsley or coriander over the kebabs and rice, and serve with lemon wedges to squeeze over.

Serve immediately while kebabs are warm. Leftover kebab vegetables can be stored in an airtight container in the fridge for up to 3 days.