Veggie skewers



  • 125 g button mushrooms, halved
  • 3 baby marrows, thickly sliced
  • 200 g baby tomatoes
  • 1 green, yellow or red pepper, seeded and cut into large cubes
  • 15-20 bay or fresh lemon or lime leaves (optional)
  • 8-10 metal skewers or wooden kebab sticks, soaked in water for 30 minutes
  • ¼ cup (60 ml) olive or canola oil
  • 3 tbsp (45 ml) lemon juice
  • 1 tbsp (15 ml) finely grated lemon rind
  • 2 tsp (10 ml) each chopped fresh thyme, origanum and parsley
  • 1 clove of garlic, crushed
  • black pepper to taste
  • ½ tsp (2,5 ml) salt


1. Place mushrooms in a shallow dish and cover with boiling water. Allow to stand for 8-10 minutes. This will prevent them from breaking apart when skewered. Drain well and pat dry.

2. Thread mushrooms and the other veggies onto skewers or kebabs sticks, alternating the different kinds of veggies for a colourful end result. Add 1-2 bay, lemon or lime leaves in between veggies.

3. Mix oil, lemon juice and rind, herbs and garlic together and season with pepper.

4. Brush oil mixture onto skewers on all sides and allow to marinate for 30 minutes. Season skewers with salt.

5. Grill over medium to low coals or until the veggies are just cooked, but not too soft. Brush with more of the marinade, while braaiing, if necessary.

6. The kebabs can be served with the Pea & yoghurt dip or Cottage cheese dip on pages 48 and 49. Serve with a protein-rich vegetarian dish for a balanced meal, like any of the recipes in this chapter.



1. Add pineapple to the skewers for a sweet flavour – it is delicious with pork or chicken.

2. A pinch of cumin or paprika or a chopped chilli can be added to the oil mixture if preferred. For a different flavour add 1 tbsp (15 ml) finely grated fresh ginger or add 1 tsp (5 ml) mild mustard to the oil mixture.