Baby Beetroot Kebabs

Baby Beetroot Kebabs

Make veggies fun with these zingy barbecue favourites.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Cuisine Dairy Free, Diabetes Friendly, Gluten Free, Heart Healthy, High Fiber, Low Carbohydrate, Low Sodium, Mediterranean, Salads & Vegetables, Vegetarians
Servings 3 People


  • 1 1/2 Tbsp Olive Oil (for marinade)
  • 2 pcs cloves garlic Crushed (for marinade)
  • 2 Tbsp Fresh Ginger Finely diced (for marinade)
  • 1 Tbsp Lemon Juice (for marinade)
  • 1 Tbsp Chopped Continental Parsley (for marinade)
  • 1/4 tsp Grated Lemon Rind (for marinade)
  • 4 pcs Fresh Baby Beetroots (or 1 large) Steamed, skinned and chopped into 2cm cubes
  • 125 g Button Mushrooms Halved
  • 1 pc Large Zucchini Chopped into 2cm semi-circles
  • 1 pc Small Green Capsicum Cut into 2cm squares
  • 8 pcs Wooden Skewers Pre-soaked for half an hour


  • Place the marinade ingredients in a jar and shake well.
  • Thread kebab ingredients onto pre-soaked bamboo skewers. Place in a shallow dish and pour the marinade over. Stand for 1 hour.
  • Grill kebabs for 5-10 minutes until they start to brown. Brush with extra marinade to keep vegetables moist. Pour any remaining marinade over the kebabs.


Calories :105
Kilojoules :438
Fat :7
Carbohydrate :8.6
Protein :3.4
Sodium :103
Saturated Fat :1
Fiber :3.5
Calcium :24
Sugar :3.2
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