Chargrilled Vegetable Kebabs with Lemon Mayo

Ballyknocken letter B

Makes 6

For the baste
2 tbsp olive oil
1 lemon, juice only
2 tsp chopped thyme
Salt and freshly ground black pepper

1 red onion, sliced into wedges
6 cherry tomatoes
2 medium courgettes, sliced
1 yellow pepper, roughly diced
1 red pepper, roughly diced
1 green pepper, roughly diced
Bay leaves, to thread

For the lemon mayo
1 lemon, zest only
4 tbsp mayonnaise

Wooden skewers, soaked in water for at least 2 hours

To prepare the baste, combine all the ingredients together in a small bowl and season with salt and pepper.
Thread the skewers, starting with pieces of yellow and red pepper, red onion wedge and green pepper, a courgette piece, bay leaf, cherry tomato in the centre, bay leaf, a courgette piece, red and green pepper, a red onion wedge and yellow pepper. Continue to complete all the kebabs.
Preheat the BBQ to medium heat, brush the baste over the kebabs and place at the edge of the BBQ, cook for about 5 to 6 minutes, turning once or twice and brushing with the lemon baste from time to time until the vegetables are just tender. Season with a little salt and freshly ground black pepper.
To prepare the mayo, mix the lemon zest together with the mayonnaise.
Place the vegetable kebabs on a platter and serve with the lemon mayo.

Tip: The leftover cooked kebabs are delicious in a pasta salad or a warm pasta dish the following day

Stop Food Waste Message
As part of the Stop Food Waste summer campaign, here’s a delicious recipe, perfect for your al fresco dining, yet mindful of food waste which is not only bad for our pockets but also for our environment.
Lots more information on Thank you to all the wonderful local authorities who participated in this campaign

Learn more

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Ballyknocken Cookery School, House & Farm
Glenealy, Ashford, Co Wicklow,
A67 X720, Ireland
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