Veg Kebabs with Creamy Avocado Dressing

Grilled vegetable kebabs paired with a creamy avocado dressing for a refreshing and satisfying vegetarian option.
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Prep Time 10 minutes
Cook Time 25 minutes
Course Vegetarian Flexitarian
Cuisine Vegetarian
Servings 8 kebabs


Creamy Avocado Dressing

  • 1 large avocado ripe
  • 1 clove garlic
  • 1 bunch fresh coriander stems removed
  • 2 tbsp lemon juice
  • 2 tbsp olive oil
  • 100 ml cold water


  • 20 portabellini mushrooms, whole (about 500g)
  • 20 cherry tomatoes whole
  • 2 large red onions cut into large chunks
  • 4 large marrows sliced into chunks
  • ½ Juice of lemon

To serve

  • salt and pepper
  • olive oil


For the creamy avocado dressing

  • Place all ingredients into a mini food processor / blender.
    Add a generous pinch of salt and freshly ground black pepper.
    Blitz until smooth.
  • If you like a little heat - add half a deseeded jalapeño to the avocado dressing for a spicy version.
  • Preheat braai and oil the grates well.
  • When preparing the vegetables - aim to slice them all into similar sizes for even cooking.
  • If using wooden kebab skewers, soak them in water before preparing the kebabs.
  • Thread the vegetables onto 8 kebab sticks, alternating veggies as you go.
    Brush the kebabs with olive oil and season with salt and pepper.
  • Cook the kebabs on the braai, turning occasionally for even charring.
  • When the vegetables are cooked through, squeeze over the lemon juice and remove from the heat.
  • Serve the kebabs with the creamy avocado dressing for plenty of swishing and dipping.
Keyword vegetarian