Mary Berry’s Vegetable Kebabs are a vibrant, summery dish that brings out the best in fresh produce through simple seasoning and expert grilling. As with many of her recipes, it’s the simplicity and elegance that stand out. These kebabs showcase chunks of seasonal vegetables, lightly marinated in a herby, zesty dressing, then grilled or roasted until just tender with a smoky char.
They are vegetarian, utterly wholesome, and bursting with flavor. Perfect as a side dish at a BBQ, a main served with couscous or salad, or even a colorful addition to a dinner spread. Mary Berry, known for her no-fuss, flavor-forward approach, creates these kebabs in a way that enhances the natural sweetness and texture of each vegetable-making them not just healthy, but downright irresistible.
Mary Berry’s Vegetable Kebabs Recipe
Ingredients Needed
Mary Berry keeps her ingredients straightforward but fresh. The idea is to let the natural taste of each vegetable shine, enhanced by a simple yet flavorful marinade. Here’s a typical list of what you’ll need:
For The Kebabs
- 1 red bell pepper – deseeded and cut into chunks
- 1 yellow bell pepper – for a pop of color
- 1 red onion – peeled and quartered
- 8-10 baby new potatoes – parboiled and halved
- 1 courgette (zucchini) – thickly sliced
- 8-10 button mushrooms – whole, cleaned
- Cherry tomatoes – optional, for a juicy burst
For The Marinade
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 garlic clove, crushed
- 1 teaspoon dried mixed herbs (or fresh thyme/rosemary)
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped, for garnish (optional)
This mix balances sweetness, earthiness, and tanginess. You can mix and match your favorite veg, but the idea is to get a good contrast of textures and colors.
Equipment Needed
To whip up Mary Berry’s Vegetable Kebabs with grace and ease, gather the following kitchen tools:
- Sharp knife – for clean, even chopping
- Cutting board
- Mixing bowl – for marinating vegetables
- Spoon or whisk – to mix the marinade
- Metal or wooden skewers – if using wooden, soak in water for 30 minutes beforehand to prevent burning
- Grill pan, barbecue, or oven tray – depending on your preferred method of cooking
- Tongs – for turning the kebabs while cooking
- Baking parchment or foil (if roasting in the oven)
Instructions To Make Mary Berry’s Vegetable Kebabs
Now for the fun part-putting everything together! Mary’s technique is all about minimal effort and maximum flavor.
1. Prep The Vegetables
Start by washing and chopping all your vegetables into similar-sized pieces. This ensures even cooking. Parboil the baby potatoes in salted water for about 8 minutes-just until slightly tender. Drain and let them cool.
2. Make The Marinade
In a large mixing bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, crushed garlic, and herbs. Season with salt and pepper. It should smell tangy, herby, and inviting.
3. Marinate The Veggies
Toss all your chopped vegetables into the bowl with the marinade. Gently stir to coat everything thoroughly. Let it sit for at least 20 minutes-longer if you have time. This allows the vegetables to soak up all those gorgeous flavors.
4. Assemble The Kebabs
Thread the vegetables onto your skewers, alternating colors and textures for visual appeal. For example: mushroom, courgette, potato, pepper, onion, cherry tomato. Repeat until all the veggies are used up.
5. Cook The Kebabs
You can either:
- Grill: Preheat your grill or barbecue. Cook the kebabs for about 8-10 minutes, turning regularly until lightly charred and cooked through.
- Roast: Preheat the oven to 200°C (180°C fan). Place kebabs on a lined tray and roast for 20-25 minutes, turning once halfway.
- Grill Pan: Heat a lightly oiled grill pan over medium-high heat and cook the kebabs in batches.
6. Garnish And Serve
Once cooked, sprinkle with fresh parsley or a squeeze of lemon for an added zing. Serve hot or at room temperature-both work beautifully.
Tips And Tricks
Here’s how to elevate your kebabs from good to Mary Berry-great:
- Use vegetables with similar cooking times. This avoids having some pieces overcooked while others are underdone.
- Don’t overcrowd the skewers. Leave a bit of space between veggies for better heat circulation.
- Soak wooden skewers. This stops them from catching fire under intense heat.
- Add halloumi or tofu. If you want a bit of protein, add chunks of halloumi cheese or marinated tofu between the veggies.
- Get creative with the marinade. Add a touch of honey for sweetness or smoked paprika for depth.
- Serve with dips. Think tzatziki, hummus, or a garlicky yogurt sauce for extra oomph.
Mary Berry’s Vegetable Kebabs are the epitome of what makes her cooking so beloved-simple, elegant, and deeply satisfying. They celebrate the freshness of vegetables, enhanced with just the right amount of seasoning and technique. Whether you’re making them for a weeknight dinner, a summer BBQ, or as a beautiful side dish for a garden party, these kebabs are bound to impress.
Plus, they’re wonderfully adaptable. Once you’ve mastered the basics, feel free to swap ingredients based on the season or your taste buds. That’s the beauty of Mary Berry’s approach-it invites you to cook with confidence and creativity.
So grab those skewers, fire up your grill or oven, and enjoy a little taste of sunshine-Mary Berry style.
Easy Recipe Variations For Mary Berry’s Vegetable Kebabs
Mary Berry’s original vegetable kebabs are typically a beautiful, colorful medley of seasonal vegetables-think bell peppers, courgettes (zucchini), cherry tomatoes, red onions, and mushrooms-tossed in a lightly seasoned olive oil dressing and grilled to perfection. But the beauty of this dish lies in how endlessly adaptable it is. With a few thoughtful tweaks, you can cater to different tastes, dietary needs, and even regional flavor preferences. Here are several creative variations that take the essence of Mary Berry’s kebabs and spin them in flavorful directions:
1. Mediterranean Twist
Enhance the olive oil base with garlic, fresh oregano, thyme, and a touch of lemon zest. Add cubes of halloumi cheese, Kalamata olives, and chunks of aubergine (eggplant). Grill until the cheese is golden and slightly crispy, complementing the soft roasted veggies.
2. Indian-Inspired Kebabs
Marinate your veggies in a yogurt-based sauce with turmeric, cumin, garam masala, and a bit of chili powder. Add chunks of paneer (Indian cottage cheese) for protein. The yogurt tenderizes the vegetables and imparts a delicious tang. Serve with mint chutney or a squeeze of lime.
3. Asian Fusion Skewers
Combine sesame oil, soy sauce, grated ginger, and a dash of rice vinegar for a marinade that infuses vegetables with umami richness. Add tofu cubes or tempeh for a more filling option. Sprinkle with toasted sesame seeds just before serving.
4. Smoky BBQ Style
Use a smoky paprika-based rub mixed with olive oil, garlic powder, and a hint of brown sugar. Add thick slices of corn on the cob, baby potatoes (pre-cooked), and even jackfruit chunks for a heartier grill experience.
5. Seasonal Autumn Skewers
For a cooler-season option, swap summery vegetables for Brussels sprouts (halved), sweet potatoes (par-boiled), red apples, and chunks of butternut squash. A maple-balsamic glaze adds a cozy, caramelized flavor.
Each of these variations builds upon Mary’s original concept while bringing in new textures, cultural flair, and seasonal interest. Whether you’re in the mood for something classic or exotic, there’s a vegetable kebab variation waiting to suit your taste.
Storing Leftovers
Now, let’s talk about what happens when you’ve grilled up a generous batch-perhaps a little too generous-and you’re left with some beautifully charred vegetable kebabs. Thankfully, leftovers are easy to store and just as delightful the next day (or even two).
Refrigerating
If you’ve got leftovers, the first step is to let them cool completely at room temperature-this helps maintain texture and avoid condensation in your storage container. Transfer the kebabs (either still on the skewer or removed) to an airtight container and store in the fridge for up to 3-4 days.
For best results, separate any cheese (like halloumi or paneer) from the vegetables, as their textures can degrade differently during storage.
Reheating
To revive the kebabs, you can:
- Oven: Preheat to 180°C (350°F) and reheat for 10-15 minutes on a lined tray.
- Stovetop: Sauté in a skillet with a bit of olive oil over medium heat.
- Microwave: A quick option, but be warned-this may soften the veggies too much and diminish that lovely charred exterior.
Freezing
Freezing is not generally recommended for vegetable kebabs due to the high water content of most veggies, which can turn mushy after thawing. However, firmer veggies like bell peppers, mushrooms, and par-cooked potatoes tend to fare better. If you must freeze them, place in a single layer on a baking tray to freeze individually before transferring to a freezer bag. Use within one month and reheat directly from frozen in the oven for best texture.
What To Eat With Mary Berry’s Vegetable Kebabs?
These kebabs might be the star of the show, but even stars need a strong supporting cast. Whether you’re crafting a vegetarian feast or adding a few accompaniments to round out your meal, here are some scrumptious ideas to pair with Mary Berry’s veggie kebabs.
1. Fluffy Couscous Or Herbed Quinoa
Light, nutty, and quick to prepare, couscous or quinoa soaks up the juices and marinades from the kebabs beautifully. Add chopped fresh herbs, lemon zest, and a drizzle of olive oil to give it that extra zing.
2. Fresh Flatbreads Or Pita
Soft, warm flatbreads are perfect for wrapping around the grilled vegetables, especially if you’re serving them with a sauce like tzatziki, hummus, or harissa yogurt. It instantly turns your kebabs into handheld delights.
3. Creamy Dips And Sauces
Speaking of sauces-don’t underestimate the power of a good dip. Tzatziki, tahini sauce, romesco, garlic aioli, or a spicy tomato chutney can elevate the flavor profile and add richness.
4. Green Salad With A Vinaigrette
A crisp side salad with rocket (arugula), spinach, cherry tomatoes, red onion, and a zippy vinaigrette balances the smoky flavors of the kebabs with a fresh contrast.
5. Grilled Halloumi Or Feta Crumble
Adding a bit of cheese-either grilled on the side or crumbled on top-introduces a lovely salty contrast. Feta, in particular, complements the sweet, smoky veg perfectly.
6. Roasted Potatoes Or Sweet Potato Wedges
If you want something a little heartier, roasted potatoes with rosemary or crispy sweet potato wedges add a warm, comforting base to your kebab platter.
Conclusion
Mary Berry’s vegetable kebabs are a celebration of color, flavor, and healthy eating-made even better by their remarkable adaptability. Whether you’re riffing on her recipe with a new regional twist, figuring out what to serve on the side, or wondering how to keep leftovers fresh and tasty, these kebabs offer endless opportunity for creativity and comfort. They’re ideal for casual summer dinners, vegetarian mains, or even as elegant appetizers at a garden party.
So, fire up the grill (or oven), skewer your favorite veg, and let the aroma of roasting herbs and charred goodness fill your kitchen or backyard. These kebabs might just become a new staple in your weekly meal rotation-and with good reason!
FAQs
What Vegetables Are Best For Mary Berry’s Vegetable Kebabs?
Mary Berry’s vegetable kebabs are versatile and can include a wide variety of vegetables. Some of the best vegetables to use are bell peppers, red onions, cherry tomatoes, zucchini, mushrooms, and aubergine (eggplant). These vegetables hold up well on skewers and offer a great combination of flavors when grilled. You can also add marinated tofu or halloumi for an extra protein boost.
How Do I Prepare The Vegetables For Mary Berry’s Vegetable Kebabs?
To prepare the vegetables for Mary Berry’s vegetable kebabs, start by cutting them into uniform chunks, about 1 to 1.5 inches wide. This ensures even cooking. For firmer vegetables like bell peppers and onions, you can leave the pieces slightly larger, while softer vegetables like zucchini and tomatoes may be cut smaller. You can marinate the vegetables beforehand in olive oil, lemon juice, herbs, and spices to enhance their flavor before skewering them.
Can I Make Mary Berry’s Vegetable Kebabs Ahead Of Time?
Yes, you can prepare Mary Berry’s vegetable kebabs ahead of time. You can assemble the skewers a few hours in advance and store them in the fridge until you’re ready to cook. If you’re using a marinade, it’s best to let the vegetables soak in the marinade for at least 30 minutes before grilling to maximize flavor. However, it’s recommended to grill the kebabs just before serving for the best texture and taste.
