BBQ Veggie Kebabs – I was asked at the ‘All Things BBQ’ Workshop today about a vegetarian recipe and mentioned I cooked one at Yanchep workshop last week and will cook again at City of canning CREEC Hub at Wilson next Saturday at 11:00 am so if you want to book go to Eventbrite and search for Ross Yarranton or just turn up!!

These fabulous pictures were taken by our official Photographer Chantal

This is really easy: Buy Capsicums (peppers) all sorts, red,yellow,orange,green, red onion, courgettes, mushrooms, cherry tomatoes, cut into chunks as per the pictures and feed onto a kebab stick metal or wood it doesnt matter, no need to soak the sticks either. then brush with a mixture of Lemon infused Extra Virgin Oilve Oil (I use York Oilve Oil), Harrissa, cracked pepper and Sea Salt (again I use Tasman Sea Salt). You can cook them straight away or cover in cling overnight.

Next heat your BBQ up on a high heat for 5 minutes then turn down to medium, you can use either the hotplate or grill, although the hotplate makes it easier to char and turn and the chunks dont fall off as easily. Its your preference how long you cook them but dont overcook them, remember veggies can be eaten raw so about 10 to 15 minutes should be enough depending on how hot your bbq gets, look at the pictures, I cooked for about 10 minutes on a medium heat.

When ready take them off with tongs and slide the tongs down the stick to take them off or serve each with the veggie stick. Thats it! Enjoy…………… Ross

This recipe is in ‘British & Australia BBQ Secrets’ – volume one out on Amazon Now

 All recipes on our website are copyright either by Ross Yarranton & Ben Bartlett (Barbitec & BBQ BEN) and should not be repoduced without our written permission