Mary Berry Vegetable Kebabs

I’ll be honest—these kebabs nearly turned into a soggy mess the first time I made them. I thought, “How hard can it be? Just whack a few veg on a stick, right?” Wrong. The cauliflower stayed crunchy (but not in a good way), and the courgettes practically melted into the tray. But the flavours? Oh, they sang.

The secret wasn’t more time in the oven—it was how I cut and marinated them. Once I cracked that, they turned into the sort of veggie dish even the meat-lovers at my table couldn’t stop picking at. Lightly charred, garlicky, with just a hint of sweet from the honey-pesto glaze… let me show you how I fixed it.

A Few Reasons This Just Works

• The pesto-honey combo is magic. I wasn’t convinced at first (pesto with cauliflower?), but it brings savoury depth with just the right whisper of sweetness.
• High oven temp = fast caramelisation. You want those little golden edges without turning the veg to mush.
• Pre-soaked skewers and spacing the veg just enough makes all the difference. No steam-trapped sogginess here.

INGREDIENTS + WHY THEY MATTER

• Chestnut Mushrooms – Earthy, meaty, and they hold their shape well. Don’t use button mushrooms—they go limp.
• Cauliflower – Soaks up the marinade like a sponge. But must be in small florets or it won’t cook through.
• Red Pepper – Adds sweetness and colour. I tried yellow once—didn’t caramelise the same.
• Mini Courgettes – Small slices give you that soft-inside, crispy-edge balance. Too thick = soggy.
• Olive Oil – Helps everything roast rather than steam.
• Garlic (just half a clove) – Subtle but essential.
• Pesto – Packs in flavour. I use a basil one, but you could play with others (more on that below).
• Runny Honey – Gives the edges that slight stickiness. I once skipped it—big mistake.

Making It Yours (Without Ruining It)

• No pesto? Try red pepper tapenade or sundried tomato paste. I tested both—works well but reduce the honey slightly.
• Vegan version? Just use a vegan pesto and maple syrup instead of honey. The flavour’s a touch less rounded, but still solid.
• No courgettes? Aubergine chunks are fine—but dry them well first or they go spongy.
• Spicy twist? A pinch of chilli flakes in the marinade does wonders.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Mushrooms shrivelled	Skewered too tightly	Leave small gaps for heat to circulate
Cauliflower stayed raw	Chunks too big	Cut into small florets – think 2-bite size
No colour on veg	Oven too cool / overcrowded tray	Use high heat (220°C) and space out on tray
Watery marinade	Used too much pesto	1 tsp is plenty—too much = soggy veg

HOW TO MAKE MARY BERRY’S VEGETABLE KEBABS

1. Prep your skewers: Soak six wooden skewers in cold water for at least 10 minutes. Trust me, don’t skip this.
2. Chop your veg: Small, even pieces matter. Courgettes ~1.5 cm thick, cauliflower in tight little florets.
3. Make the marinade: Mix 2 tbsp olive oil, ½ crushed garlic clove, 1 tsp pesto, 1 tsp honey. Salt and pepper it well.
4. Skewer it up: Thread veg in a nice mix—mushroom, pepper, cauliflower, courgette—repeat. Don’t pack too tight.
5. Brush with marinade: Be generous, but don’t drown them.
6. Bake hot and fast: 220°C/200°C fan/Gas 7 for 12 minutes. They should be golden and just a little charred at the edges.
7. Rest for 2 mins: Off the tray, before serving. Keeps the veg from going soggy on the bottom.

TIPS FROM MY KITCHEN

• I microwave the cauliflower florets for 60 seconds first—it helps them soften just enough.
• If using a metal skewer, go for flat ones—not round—they stop the veg spinning when you turn them.
• I drizzle with lemon juice after baking—it sharpens everything up.
• My fan oven runs hot, so I check mine at the 10-minute mark.

STORAGE + SERVING

• Fridge: Keeps well up to 3 days. Store in an airtight container.
• Don’t freeze: The texture suffers, especially the mushrooms.
• Best served with: Couscous, warm pitta, or halloumi. I also love them cold in a wrap the next day.
• Reheat gently: 180°C oven for 10 mins. Microwave makes them soft—fine for lunch, not great for guests.

FAQs – Real Query Answers

Q: Can I make these on a barbecue instead?
A: Absolutely! I’ve grilled them outdoors—just soak wooden skewers longer (30 mins) and turn often.

Q: Can I prep them ahead of time?
A: Yes. You can marinate and skewer them up to 8 hours in advance—just cover and chill.

Q: What pesto works best?
A: Classic basil pesto is great, but I’ve used rocket pesto too. Just avoid anything too oily or the veg won’t roast properly.

Q: How do I stop the veg from falling off?
A: Cut even chunks and skewer through the centre of each piece. If they’re too thin or off-centre, they’ll spin or fall apart.

Try More Recipes:

• Mary Berry Spaghetti Alle Vongole
• Mary Berry Lamb Tagine
• Mary Berry Mushroom And Asparagus Risotto