Beetroot Kebabs Recipe

Cook beetroots

Place whole peeled beetroots in a medium saucepan and cover with cold water. Add a pinch of salt. Bring to a boil, then reduce heat to a simmer and cook until just tender when pierced with a knife (20–30 minutes depending on size). Drain and let cool until manageable. Alternatively roast beetroots: wrap in foil and roast at 200°C/400°F for 45–60 minutes until tender.

Once cool enough to handle, cut beetroots into 1–1.25 inch (2.5–3 cm) cubes. Cut red onion into wedges (each wedge about the same width as beet cubes). Deseed and cut red pepper into 1–1.25 inch squares. Slice zucchini into 1/2-inch thick rounds (halve larger rounds). Aim for similarly sized pieces so everything cooks evenly.

In a medium bowl whisk together extra-virgin olive oil, lemon juice, apple cider vinegar, minced garlic, smoked paprika, ground cumin, ground coriander, brown sugar (or honey), salt, and black pepper until emulsified.

Taste and adjust seasoning: more lemon for brightness, more sugar for balance, or extra salt as needed.

Place the cut beet cubes and other vegetables in a large bowl or resealable plastic bag. Pour about two-thirds of the marinade over the vegetables and toss gently to coat. Reserve the remaining marinade for basting during cooking and finishing.

Thread vegetables onto skewers, alternating beets, onion, pepper, and zucchini for color and even cooking. Leave about 1 cm of space between pieces so heat can circulate. Use 3–5 pieces per skewer depending on length.

Let skewers rest with marinade for 15–30 minutes at room temperature (or up to 2 hours in the refrigerator). If refrigerated, bring to room temperature for 20 minutes before cooking.

Preheat grill to medium-high (about 200–230°C / 400–450°F). If using oven, preheat broiler or set oven to 220°C/425°F and use a rimmed baking sheet lined with foil.

If using a grill: oil the grates lightly. Place skewers on the grill and cook 10–15 minutes, turning every 3–4 minutes. Brush reserved marinade on skewers each time you turn to build flavor and prevent drying. Cook until vegetables are charred at edges and beets are heated through.

If broiling/roasting: arrange skewers on the prepared baking sheet and roast under the broiler or in the hot oven for 12–18 minutes, turning once halfway and brushing with reserved marinade, until edges char slightly and vegetables are tender.

Transfer cooked kebabs to a serving platter. Sprinkle with chopped fresh parsley and crumbled feta if using. Squeeze lemon wedges over the kebabs and serve immediately with extra lemon on the side.

Optional: drizzle any leftover marinade that has not come into contact with raw beets (or warm a small amount of reserved marinade briefly) over the kebabs for extra gloss and flavor.