Vegetable Kebabs with Herb Butter

Deliciousness with creativity on the side.

  • Serves 4
  • 15 mins to cook
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  • 1 large carrot
  • 8 broccoli florets
  • 4 cauliflower florets
  • 25g butter
  • 3 tablespoons chopped mixed herbs eg, parsley, mint, thyme
  • 1 clove garlic, crushed (optional)


  1. Cut the carrot into 2.5 cm rounds. The florets should be about 3cm across.
  2. Thread the carrots on wooden skewers alternately with the broccoli and cauliflower.
  3. Fit a wire rack into a frying pan or wok over water. Bring to the boil. Place the skewers on the rack.
  4. Cover and steam for about 8 minutes or until crisp-tender.
  5. Meanwhile, melt the butter and add the herb and garlic. Drizzle over the cooked kebabs.


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