Vegan kebabs served on a wooden board with avocado dressing on the side

Vegan kebabs with avocado dressing

By Sophie Godwin
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(2 ratings)
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Prep: 30 mins Cook: 10 mins

Easy

Serves 4

Pile chunks of mushrooms, peaches, courgettes and red onions onto skewers and barbecue them for a wonderful BBQ flavour. Serve with a delicious avocado dressing

Nutrition and extra info

  • Healthy
  • Gluten-free
  • Vegetarian
  • Vegan

Nutrition: Per serving

  • kcal295
  • fat20g
  • saturates3g
  • carbs15g
  • sugars12g
  • fibre8g
  • protein9g
  • salt0.1g
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Ingredients

  • 3½ tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 garlic cloves, crushed
  • 1 tsp chilli flakes
  • 3 rosemary sprigs, finely chopped
    Rosemary

    Rosemary

    rose-mar-ee

    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 4 Portobello mushrooms, each cut into quarters
  • 4 peaches, destoned, each cut into quarters
    Peaches

    Peach

    pee-ch

    Sweet, juicy and fragrant, peaches are one of the most beautiful fruit around. Around the size…

  • 2 large courgettes, each cut into 8 chunks
    Courgette

    Courgette

    corr-zjet

    The courgette is a variety of cucurbit, which means it's from the same family as cucumber,…

  • 2 large red onions, each cut into 8 wedges (leave the root on)
  • 1 avocado
    Avocado

    Avocado

    av-oh-car-doh

    Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

  • 1 lemon, juiced
    Lemon

    Lemon

    le-mon

    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • ½ tsp wholegrain mustard
  • large bag rocket, watercress and spinach salad
    Rocket

    Rocket

    roh-ket

    Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…

  • 2 tbsp toasted mixed seeds

You will need

  • 8 metal skewers

Method

  1. Mix 3 tbsp oil with the crushed garlic, chilli flakes and rosemary. Thread alternate pieces of mushroom, peach, courgette and red onion onto each skewer – you can get two pieces of everything on each. Brush the kebabs with the flavoured olive oil and season with salt and black pepper, then set aside. The kebabs can be made the day before and kept in the fridge.

  2. Heat the barbecue or a grill to its highest setting. Meanwhile, blitz the avocado, half the lemon juice and 50ml water to a smooth dressing and season to taste. Whisk the remaining lemon juice, remaining ½ tbsp olive oil and mustard together, then toss with the mixed rocket salad and toasted seeds.

  3. Barbecue or grill the skewers for 4-5 mins on each side or until cooked through and nicely charred. Pile onto a platter and serve with the avocado dressing and salad on the side.

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