10 Healthy Kebab Recipes To Try This Week

Boil a kettle. Slice the baby potatoes in half. Place the baby white potatoes into a saucepan with a pinch of sea salt and cover with the boiling water. Simmer for ten to 15 minutes until tender, then drain.

Peel and grate or finely chop the ginger. Finely chop the red chilli and the coriander leaves. Finely slice the spring onions, removing the root ends. Cut the pak choi in half lengthways and rub with one tablespoon of oil.

In a small bowl, mix the red Thai curry paste with one tablespoon of oil. Add the diced monkfish to this bowl and coat well. Thread the monkfish through the skewers.

Preheat a BBQ (or frying pan) and cook the monkfish skewers for ten to 15 mins, turning occasionally, until cooked through. Towards the end of cooking the skewers, place the pak choi on a BBQ (or frying pan) for two minutes each side until softened.

Place the cooked potatoes into a large bowl, and stir through the ginger, chilli, coriander, spring onions and half of the juice from the lime. Season with a pinch of sea salt.

Spoon the spicy potatoes onto two warm plates, top with the monkfish skewers. Sprinkle over the black sesame seeds and serve with the remaining juice from the lime.

Tip the gnocchi into a bowl of just-boiled water, and leave to blanch for 2 minutes, then drain and run under cold water to cool.

Put the gnocchi into a large bowl with the chopped peppers, vegan pesto, olive oil, sea salt flakes and freshly ground black peppercorns, and mix well to coat. At this point you could refrigerate the gnocchi until you're ready to BBQ.

Thread the gnocchi and pepper alternately onto the skewers. Once your barbecue is good and hot, brush one side of the skewers with oil, then lay them over the BBQ at a slight angle (this stops them falling through) and cook for 4-5 minutes, until the gnocchi are crisp and brown. Brush the tops with oil, then turn over and repeat with the other side.

Meanwhile, mix the lemon juice, pesto and extra virgin olive oil with a pinch of sea salt flakes to taste. Once the skewers are cooked through, serve immediately, with the basil dressing alongside.

NOTE: There’s really no limit to the number of things you could pair with gnocchi on a stick – try cherry tomatoes and halloumi or tofu, or cubes of fresh fennel and halved figs. And you could use red pesto or harissa or mustard mixed through with olive oil as a marinade.

In a large bowl mix the olive oil, paprika, rosemary and lemon zest. Add the mushrooms, Lamb and red onion and mix well. Season with a little salt and pepper.

Thread onto a skewer and place on a grill tray. Pre-heat your grill and cook the skewers for about ten to 15 minutes, turning every so often.

Whilst the skewers are cooking, make the chimichurri by simply placing the ingredients into a food processor and blend until smooth.

Grill or griddle some tortilla wraps to crisp a little, serve alongside the skewers with the chimichurri sauce, lemon wedges (use the ones you've zested) and shredded red cabbage.

Put all marinade ingredients into a blender and blitz to a smooth paste, or pound them in a pestle and mortar. Transfer the mixture to a bowl, add the chicken strips and mix well.

Place the wooden skewers in water and leave to soak for about 10 minutes before cooking. This will make it easier to skewer later on.

While the meat is marinating, make the peanut sauce by bringing the coconut milk to the boil in a small saucepan and cook until the oil rises to the surface.

Stir in the curry pastes and cook for about 30 seconds, then add the palm sugar, fish sauce, tamarind paste and the roasted peanuts.

Reduce the heat to low and cook, stirring continuously, until the mixture has thickened with a smooth consistency.

Preheat a grill or griddle pan until very hot. Now is a good time to skewer the meat.

Place the skewers on the pan or in a tray for the oven. Cook for about 5 minutes on each side or until fully cooked.

Serve hot with the peanut sauce.

Whisk together the soy sauce, sugar, vinegar, coconut oil, garlic and ginger in a bowl then add the beef and spring onions and set aside to marinate: it needs at least 20 minutes but if you can leave it for a few hours it’ll taste even better.

When you’re ready to cook, preheat a griddle pan over a high heat. Drain the beef and spring onions, pour the remaining marinade into a small saucepan, bring to the boil then simmer for 5 minutes until reduced and sticky. Set aside to cool slightly.

Thread the beef and spring onions onto skewers, lay on the griddle and cook for 2 minutes on each side or until cooked to your liking. Set aside to rest for a couple of minutes. Brush with the teriyaki glaze and sprinkle over half of the toasted sesame seeds.

Heat a wok or large frying pan over a high heat and add the 1 tsp of coconut oil. When the oil starts to smoke, throw in the broccoli and fry for 2 minutes.

Add the sugar snaps and chilli, fry for a further 2 minutes then remove from the heat and season with any leftover teriyaki glaze.

Stir through the remaining sesame seeds and serve with the beef skewers.

Mix all the ingredients of the marinade in a bowl. Stir to combine well.

Add the prawns to the marinade and marinate for at least 30 minutes, or best for two hours.

Thread the prawns onto the bamboo skewers and grill on both sides (baste with oil to avoid them sticking), until they are cooked and slightly charred on the surface. This won't take long.

Remove from the grill, garnish with chopped coriander and serve immediately with lime wedges.

Spread the broccoli, halloumi and cherry tomatoes out on a baking sheet and brush with the olive oil. Sprinkle over the crushed cumin, smoked paprika, garlic and a generous grind of black pepper. Set aside.

To make the dressing, whisk together the lemon juice and zest, olive oil, parsley and sugar, adding black pepper to taste. Set aside.

Each kebab will use two skewers – this keeps it all secure and makes turning easy as it stops things spinning around. Take a skewer and alternately thread pieces of broccoli and slices of halloumi onto it, piercing the skewer through the end of each piece. Add cherry tomatoes between the halloumi and broccoli Once the skewer is full, thread a second skewer carefully through the other end of the pieces of broccoli and halloumi, so you end up with a double-skewered kebab. Repeat with the other skewers so you end up with four kebabs.

Rest the skewers onto the grill bars directly over the fire. Cook for around 8-10 minutes, turning a couple of times until they are lightly charred all over and the broccoli is cooked but with plenty of bite left in it. Once grilled, transfer the skewers to a plate and drizzle over the dressing.

Soak the wooden skewers in water for 25 minutes this will stop them burning on the BBQ.

Make up the marinade by combining all ingredients into a jug and giving a good stir.

To assemble the skewers, thread the vegetables onto the skewers alternating the vegetables, then brush all over with the marinade. These skewers will keep covered in the fridge overnight if you want to get ahead. Brush again before grilling on the BBQ, and again before serving as they are or inside a warmed flatbread or pitta.

Place the central chopping attachment into the bowl of the processor. Place the broccoli in the bowl and replace the lid. Pulse until thickly chopped, then tip into a waiting bowl.

Add the courgettes and olives and pulse into small chunky pieces before adding to the broccoli in the bowl.

Next, change your chopping tool to the flat ‘chopper’ blade. If you prefer, you can chop by hand, grater or a spiralizer for a ribbon effect. Feed the carrots into the opening at the top while turning the food processor on until thinly sliced. Add to the mix.

Put the mustard, olive oil, hummus and vinegar into an empty jam jar. Put the lid on and shake vigorously. This will be a thick consistency – if you need to thin it, add a little more vinegar. Pour over the slaw and mix well. Sprinkle with the cumin and sea salt.

Pan-fry cubed chicken pieces for 5-7 minutes, or skewer the meat and grill for 8 minutes.

Pile the slaw and chicken on to a flat bread and top with natural yoghurt and a sprinkle of cumin.

To make the broad bean hummus. Boil broad beans in salted water for 4-5 minutes. Drain and refresh under cold water. Scoop out the avocado flesh and add the tahini paste, garlic, coriander and lemon juice. Add 3-4 tbsp olive oil. Place in food processor and blend until smooth. Add the remaining olive oil and season with salt and pepper to taste.

To make the sweet pepper and maple relish, finely chop the chilli, pepper, onion and parsley. Add all to a food processor with the lime juice, tomatoes and maple syrup. Blend evenly until it reaches the desired consistency.

To make the halloumi kebabs, add the courgette, mushrooms and halloumi onto the skewers and brush with olive oil. Grill over a BBQ for 2-3 minutes each side and drizzle over maple and garnish with torn mint. Serve with the relish and hummus.