Ingredients:

  • 1/4 cup Extra Virgin Olive Oil
  • 3 Tbsp Fresh Lemon Juice
  • 3 cloves Garlic, minced
  • 1 Tbsp Smoked Paprika
  • 1 tsp Dried Oregano
  • 1/2 tsp Black Pepper, freshly cracked
  • 1/2 tsp Kosher Salt
  • 1 large Red Onion, cut into 1-inch squares
  • 1 large Green Bell Pepper, cut into 1-inch squares
  • 1 large Yellow or Orange Bell Pepper, cut into 1-inch squares
  • 1 medium Courgette (Zucchini), cut into 1/2-inch thick rounds
  • 8 oz Button or Cremini Mushrooms, halved if large
  • 1 pint Cherry or Grape Tomatoes
  • 1/4 cup Chopped Fresh Parsley (for garnish)

Instructions:

  1. Prepare Skewers (If using Bamboo): Submerge bamboo skewers in cold water for at least 30 minutes to prevent them from charring and catching fire on the grill.
  2. Chop Vegetables: Cut all hard vegetables (onion, peppers, courgette) into uniform, approximately 1-inch pieces. Ensure all pieces are roughly the same size for even cooking.
  3. Prepare Marinade: In a large mixing bowl, whisk together all Marinade ingredients (olive oil, lemon juice, garlic, smoked paprika, oregano, salt, and pepper) until thoroughly combined.
  4. Marinate: Add all prepared vegetables to the bowl. Toss gently but thoroughly until every piece is coated in the marinade. Cover the bowl and refrigerate for a minimum of 30 minutes, or up to 2 hours.
  5. Preheat Grill: Preheat your grill to medium-high heat (about 375°F / 190°C), or preheat your oven/grill pan. Lightly brush the grates with oil.
  6. Thread Kebabs: Remove the vegetables from the marinade bowl (discard excess liquid). Thread the vegetables onto the skewers, alternating colours and textures (e.g., pepper, mushroom, onion, tomato, courgette). Use two parallel skewers per kebab if desired to prevent spinning.
  7. Grill: Place the Vegetable Kebabs directly onto the preheated grill. Cook for 3–4 minutes per side, turning frequently until the vegetables are tender-crisp and show deep char marks (12–15 minutes total).
  8. Finish: Remove the kebabs from the grill. Place them on a platter and sprinkle immediately with the fresh chopped parsley and a final pinch of flaky salt. Serve hot.