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

Vegan kebabs with avocado dressing

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Rating: 5 out of 5.6 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Gluten-free
  • Healthy
  • Vegan
  • Vegetarian
Nutrition: Per serving
HighlightNutrientUnit
low inkcal295
fat20g
saturates3g
carbs15g
sugars12g
fibre8g
protein9g
salt0.1g
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Ingredients

You will need

  • 8 metal skewers

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, August 2018

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Overall rating

Rating: 5 out of 5.6 ratings
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