Lemon Mixed Vegetable Kebabs With Nut Pilaff

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Kebab, is a Middle Eastern, Eastern Mediterranean, and South Asian dish of pieces of meat, fish, or vegetables roasted or grilled on a skewer or spit.

Serves 4

250g easy-cook brown rice
1 aubergine, cut into chunks
200g chestnut mushroom, halved if large
4 talbespoons flat leaf parsley, plus extra to serve
1 tablespoon rosemary leaves
150ml olive oil
Grated rind and juice of 2 lemons
250g cherry tomatoes
100g toasted flaked almonds
2 carrots, peeled and grated
2 tablespoons light soy sauce
Salt and pepper


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1. For the pilaff, bring a large saucepan of lightly salted water to the boil and cook the rice for 25 minutes until tender. Drain and refresh under cold running water, then drain again.

2. Menwhile, place the aubergine, courgettes and mushrooms in a large bowl. Chop the 4 tablespoons of parsley and the rosemary, and whisk together with the olive oil, lemon rind and juice in a jug. Season with pepper, then pour over the vegetables and toss together.

3. Thread the dressed vegetables with the tomatoes on to 8 metal skewers. Cook the skewers under a preheated medium grill or over a barbecue, turning occasionally, for 8 - 10 minuites until lightly charred and tender.

4. Toss the cooled rice with  the almonds, carrots, the remaining parsley and soy sauce. Season with a little pepper. Serve the hot kebabs on a bed of the rice salad.


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