Vegetable Kebab Recipe

Prep the vegetables

If using wooden skewers, soak them in water for 20–30 minutes to prevent burning. Trim the aubergine: slice into 1/2-inch (1.2 cm) rounds then halve or quarter rounds into bite-sized pieces (about 1-inch). Core and cut the red and green peppers into 1–1.5 inch squares. Peel the onion, cut into quarters, then separate layers into large pieces roughly the same size as the pepper. Clean mushrooms; leave whole or halve if very large. Aim for uniform pieces so they cook evenly.

Make the marinade

In a bowl, whisk together 3 tbsp olive oil, 2 tsp minced garlic, 1 tbsp lemon juice, 1 tsp dried oregano, 1 tsp smoked paprika, 1 tsp ground black pepper and 1 tsp sea salt. Reserve 1 tbsp of the marinade for basting during grilling and set aside. Toss the prepared vegetables in the remaining marinade so each piece is lightly coated; let sit for 10–15 minutes at room temperature to absorb flavor.

Assemble skewers

Thread the vegetables onto skewers, alternating aubergine, pepper, onion and mushrooms so colors and textures are distributed. Leave about 1/2 inch at each end of the skewer for handling. Do not pack pieces excessively tightly; allow some space for heat circulation.

Chargrill the kebabs

Preheat a grill or grill pan to medium-high heat (about 400°F / 200°C). Oil the grill grates or brush a little oil on the kebabs. Place skewers on the hot grill and cook 10–12 minutes, turning every 2–3 minutes to get even char marks, until aubergine is tender and peppers are softened. During grilling, brush reserved 1 tbsp marinade (or an extra 1 tsp olive oil if needed) onto the kebabs once or twice to keep them glossy and flavored.

Finish and garnish

When vegetables are cooked through with good char, remove kebabs to a platter. Sprinkle with 2 tbsp finely chopped fresh parsley and an optional final drizzle of olive oil or squeeze of lemon. Taste and adjust seasoning with additional salt or pepper if needed.

While kebabs marinate, rinse 1 cup rice under cold water until water runs mostly clear. In a small saucepan bring 2 cups water, 1 tsp salt and 1 tsp butter or oil to a boil. Add rice, stir once, reduce heat to low, cover and simmer 15 minutes or until water is absorbed and rice is tender. Remove from heat and let sit, covered, 5 minutes, then fluff with a fork.

Plate: place a portion of rice on each plate and top or serve alongside 1–2 vegetable kebabs per person. Spoon any resting juices from the kebabs over rice if desired.