Eating Seasonally - Grilled Beetroot and Courgette Kebabs
Summer may be winding down, but the foodie fun doesn't have to stop just yet! We've got the perfect recipe to squeeze out every last drop of the season's goodness, as well as giving you one last excuse to fire up the BBQ!
We’ll be making vibrant vegetable kebabs with two nutritional power houses: beetroot and courgette, perfectly seasoned with a British summer twist on chimichurri. This flavourful blend is not only delicious, but also a great way to preserve any herbs you may have lingering in your fridge or garden. But we couldn’t stop there - we’ve got a rich and creamy carrot and butter bean dip that’s sure to be the perfect sidekick for these smoky skewers.
Despite our best efforts to summon some sunshine, we understand that a BBQ isn’t always possible, so, we’ll also show you how to achieve that coveted smoky, grilled flavour right from your kitchen using just a griddle pan. Now, get ready to embrace the best of the British growing season and create a dish that keeps the summer spirit alive, rain or shine!
Grilled Beetroot and Courgette Kebabs
Ingredients:
Seasonal Chimichurri
Make at least 1 hour before for full depth of flavour
30g coriander - finely chopped
30g parsley - finely chopped
2 garlic cloves - finely chopped or microplaned
Juice and zest of 1 lemon
5 tbsp extra virgin olive oil
2 pinches of salt
½ tsp chili flakes
Kebab
If using wooden skewers, soak in water for at least 2 hours to prevent burning and splintering
Beetroot Component
3 large beetroot – peeled and left whole
1 tbsp soy sauce
Courgette Component
1 courgette – sliced with mandolin, or thinly by hand
1 tbsp vegetable oil
Pinch of salt
Carrot and Butter Bean Dip
150g carrots – peeled and chopped
100g tinned butter beans – drained and washed
Pinch of salt
1 garlic clove
Method:
Chimichurri
1. In a small bowl, place the herbs, garlic, chili flakes and salt – mix well.
2. Next, add the oil, lemon and lemon zest and combine. Place in a jar or air-tight container and refrigerate for at least 1 hour before use.
3. Store for up to 2 weeks in the fridge. Not suitable for freezing.
Kebabs
1. Place the beets in a steamer basket or a colander set over a pot of boiling water. Cover the pot with a lid and steam the beets for about 15 minutes or until they are easily pierced with a fork.
2. Remove the beets from the steamer and allow to cool to room temperature. Set the steamer aside as you will need it for your carrots later. Once cooled, slice thinly by hand with a knife or a mandolin.
3. Place beets in a bowl and season with 1 tbsp of soy sauce, mix well and set to one side.
4. Using a separate bowl, combine sliced courgette with oil and salt and massage by hand until well mixed. Set to one side.
5. Assemble your kebabs placing the sliced beetroot and courgettes in an alternating pattern and refrigerate until ready to use.
Carrot and Butter Bean Dip
1. Retrieve your steamer set up and steam carrots for about 15 minutes, or until they are easily pierced with a fork.
2. Remove from steamer and allow to cool to room temperature.
3. Add your cooled carrots to a blender with a splash of water, salt, garlic clove and butter beans. Blend until smooth.
4. Store in a jar or air-tight container and store in the fridge for up to 5 days. Not suitable for home freezing.
Grilling and plating
1. Light up your BBQ, or set your griddle pan on a high heat.
2. Remove kebabs from the fridge and brush with a thin layer of oil.
3. Place the kebabs on the BBQ or hot pan and grill until all edges are nice and brown. Ensure to keep rotating so no sides burn.
4. Plate and drizzle with chimichurri – serve hot and enjoy with your dip on the side.
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