Pembrokeshire Earlies Veggie Kebabs

Time: 45 mins
Serves: 4
Tags: Dairy Free, Family, Gluten Free, Healthy, Vegan, Vegetarian


Tuck into our simple yet flavour-packed Pembrokeshire Earlies veggie kebabs for that perfect summer barbecue vegetarian option, or as a side dish to your classic barbecue meats!


  • 400 g Pembrokeshire Earlies
  • 16 Cherry Tomatoes
  • 16 Button Mushrooms
  • 1 Large Courgette
  • Handful of Bay Leaves
  • 2 Garlic Cloves, crushed
  • 3 tbsp Olive Oil
  • Handful of Thyme Sprigs, leaves only & finely chopped
  • 0.5 Lemon, juiced


  1. Put potatoes into a pan of salted water and boil for around 10 minutes, until almost tender, then drain.
  2. Mix the garlic, olive oil, finely chopped thyme and lemon juice together to make the marinade.
  3. Cut potatoes in half if they are large. Cut the courgettes and mushrooms into same size as potatoes.
  4. Add the potatoes, courgettes and cherry tomatoes to the marinade, and let them marinate for around 10-30 minutes.
  5. Thread the potatoes, tomatoes, mushrooms and courgettes onto the skewers, alternating every third vegetable with bay leaf.
  6. Put the skewers on a hot barbecue or under the grill and cook for around 10 minutes, turning occasionally until the vegetables are browned on all sides.

Top Tip

Fancy going that extra mile? Why not try adding Halloumi to the skewers for a salty, wholesome vegetarian addition, or add marinaded chicken or steak for flavourful meat-packed kebabs!

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