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Vegetable Kebabs

Method

  • Soak wooden skewers in cold water for about 30 mins.
  • Put the vegies and bread on the skewers, generously spray with oil and season. Then cook on a lightly oiled preheated BBQ or ridged grill, sprinkling with lemon juice and brushing with oil as you do so.
  • At the same time, bring the water and chilli paste to the boil. 
  • Place the couscous, grated rind and juice of 1 lemon in a bowl. Pour in the boiling water and add the basil. Stir well and set aside for 5 mins to swell. Then add the butter and fluff up with a fork.
  • Mound the couscous on individual plates, top with skewers and a garnish of basil, and serve with a lemon wedge on the side.

Ingredients

  • 2 small zucchini, sliced
  • 2 Japanese eggplant, sliced
  • 1 yellow capsicum, cut into pieces
  • 1 punnet large cherry tomatoes
  • 12 button mushrooms
  • cubes of sourdough bread
  • olive oil spray
  • freshly ground salt & pepper
  • 1½-2 lemons
  • olive oil
  • 2½ cups water
  • ½ tspn chilli paste
  • 2 cups couscous
  • 6 basil leaves, sliced
  • a dollop of unsalted butter

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm