Summer Veggie Kebabs

Meat Free Monday
Summer Veggie Kebabs cooking on a disposable BBQ
Serves 6
Print recipe
  • Prep time 35 mins
  • Cook time 10 mins
  • Ready time 45 mins

A fresh, colourful dish for a summer BBQ, these ‘meaty’ veggie kebabs go down well with vegetarians and meat-eaters alike.

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For the kebabs

  • 2 medium onions
  • 200 g (approx.) cherry tomatoes
  • 120 g (approx.) shiitake mushrooms
  • 1 courgette
  • 1 orange pepper
  • 1 yellow pepper
  • 1 broccoli
  • 1 packet of firm smoked tofu
  • 300 g homemade/a pack of shop-bought seitan (use veggie sausages if you can’t get hold of this)

For the dressing

  • juice of 1 lemon
  • 100 ml extra virgin olive oil
  • a handful of chopped fresh herbs such as basil or rosemary
  • salt and pepper, to taste


Prepare the skewers by cutting up the vegetables, tofu and seitan into small pieces.

Thread the pieces onto wooden or metal skewers – place different colours next to each other for presentation purposes.

Prepare the dressing by adding all the ingredients into a jar, or closed container, and shaking rigorously.

Brush the dressing onto the vegetables, tofu and seitan on the kebabs.

Barbecue the kebabs on a hot grill, rotating occasionally so all the vegetables get browned.  (They can also be cooked in an oven, if the rain comes down!)


Additional notes

The ingredients suggested here are a just a guide and any can replaced by other vegetables and vegetarian ‘meats’ of choice.