Savoury Summer Kebabs

Yield: Serves 10


1.1 Kg pork loin, 5 cm cubes

1.1 Kg chicken breast, 5 cm cubes

20 crimini mushrooms

2 yellow and 2 orange bell peppers, 5 cm cubes

2 red onions, 5 cm cubes

1 yellow and 1 green zucchini, 5 cm cubes

20 fingerling potatoes, cut in half and blanched

Marinade for Kebabs

1 cup (240 mL) extra virgin olive oil

½ cup (120 mL) fresh lemon juice

2 Tbs flat leaf parsley, chopped

2 tsp minced garlic

1 tsp kosher salt

1 tsp black pepper


  1. Mix marinade ingredients together and marinate meat and vegetables in separate bowls for at least 30 minutes.
  2. Skewer meats and vegetables on individual skewers, approximately 10 pieces on each skewer if using 30 cm skewers. Refrigerate until ready to grill.
  3. Grill kebabs on direct heat turning often until cooked through.

*Note: This dish improves a day or two after preparing. Serve with soft polenta.

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