Made with my favourite marinade, these vegetable kebabs are quick, easy and perfect for barbecues and campfire cooking. You can add or swap the veg for any others you have handy, like aubergine or mushrooms.
I’ve also used the same marinade for fish (I’ve tried it on mackerel and bream, but others would work too) and chicken (for this, I replaced the dried oregano with fresh rosemary). If you haven’t got a barbecue or a fire on the go, you can also cook these under the grill.
When camping, I always take some store cupboard herbs and spices and these include dried oregano, cumin and smoked paprika, making kebabs like these easy to throw together.
2 courgettes, cut in thick slices
2 red peppers, cut into large dice
1 large onion, cut in quarters lengthways and then each quarter halved
100 ml olive oil
juice of 1 lemon
3 cloves of garlic, crushed to a paste with salt
1 tsp smoked paprika
1 tsp of cumin
1 tsp of dried oregano
½ tsp dried chilli flakes
pinch of salt
4 wooden skewers
Soak the wooden skewers in water.
Mix the marinade ingredients thoroughly. If you have a jar with a lid, then you can shake it up in this, otherwise just mix it in a mug with a fork.
Cut the courgette into thick slices and the pepper into fat squares. For the onion, halve it lengthways then cut in half widthways, so you end up with large rough squares.
In a large bowl, tip the vegetables in and mix thoroughly with the marinade. Leave to infuse while you light the barbecue or heat the grill.
Thread the vegetables onto the skewers.
Cook until the vegetables are just tender and slightly charred.
Pour over any leftover marinade before serving.