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–+ servings

Baby Beetroot Kebabs

Make veggies fun with these zingy barbecue favourites.
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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

Ingredients
  

  • 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

Instructions
 

  • 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.

NUTRITIONAL INFO

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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