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    Honeyed Vegetable Kebabs with Fresh Herb Dressing

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    Honeyed Vegetable Kebabs with Fresh Herb Dressing

    These vegetarian kebabs always go down well and are a colourful addition to any outdoor feast.

    Serves: 6


    • for the dressing
    • 5tbsp freshly chopped mixed herbs, eg, mint, coriander and basil
    • 200ml tub Waitrose Crème Fraîche
    • for the kebabs
    • 12 small new potatoes
    • 2 courgettes, thickly sliced
    • 1 red pepper, deseeded and cut into squares
    • 1 yellow pepper, deseeded and cut into squares
    • 1 red onion, quartered and split into layers
    • 1 small aubergine, cubed
    • 6 pitta bread
    • 6tbsp freshly grated Parmesan
    • for the marinade
    • 2tbsp Waitrose Olive Oil
    • 2tbsp Waitrose Clear Acacia Honey
    • 1 garlic clove, crushed
    • Finely grated rind and juice of 1 lemon
    • 2tbsp Dijon or wholegrain mustard
    • Salt
    • Freshly ground black pepper


    1. Boil the potatoes for 8-10 minutes until just tender. Drain and cool.
    2. Make the dressing stir the herbs into the crème fraîche, cover, and refrigerate until needed.
    3. Whisk the marinade ingredients together in a large bowl, add the vegetables and potatoes and toss to coat. Thread onto skewers, reserving the marinade.
    4. Split the pitta, brushing the cut surfaces with the remaining marinade and sprinkle with the Parmesan.
    5. Cook the kebabs over a medium heat for 10-15 minutes until golden. Meanwhile, toast the pitta lightly on both sides on the edge of the barbecue.
    6. Serve the vegetables in the toasted pitta with a generous dollop of the herb dressing.

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    5 stars