Try these grilled vegetable skewer recipe, then discover more courgette recipes and vegetarian BBQ recipes.

Recipe author, Rosie Birkett, says: "We’re deep into barbecue season and I couldn’t be happier about it. When the British weather plays ball, I love flinging open the back doors and extending our cooking zone out into the garden, where I’ve got a makeshift outdoor kitchen set up with gas and charcoal barbecues, and an upcycled marble washstand whose legs I had lengthened to make it the perfect height for prepping.

"Barbecuing doesn’t have to be too much of a faff, it’s actually one of the easiest ways to get maximum impact from ingredients with relatively simple preparation. I lean on brining and marinades for both meat and veg to up my grill game, because this simple technique can make all the difference.

"Keeping a bowl of marinated vegetables in the fridge, along with something really delicious to dip it in once it’s grilled, is a great way to make things easy.

"Here I’m sharing one of my most-used marinades for veg such as courgette and mushrooms, and a wonderful crushed pistachio-laced yogurt dip, which is inspired by the delights of Sicilian pistachio pesto. Both the marinade and the dip are workhorses and brilliantly versatile: they go beautifully with white fish, chicken and lamb, so feel free to mix things up. I serve this with some simple flatbreads on the side for wrapping and dipping."

Grilled courgette skewers recipe


  • 3 garlic cloves, finely grated
  • 1 lemon, juiced
  • ½ tsp sea salt flakes
  • ½ tsp pul biber chilli flakes
  • ½ tsp dried mint
  • ½ tsp dried oregano
  • 4 tbsp olive oil
  • 3 courgettes, cut into 4cm chunks
  • 3 small red onions, skinned, quartered and separated into layers
  • 12 chestnut mushrooms, cleaned


  • 150g shelled pistachios, toasted and cooled
  • zest of 1 lemon plus 1 tbsp of juice
  • 1 garlic clove, finely grated
  • 10g mint leaves
  • 50ml olive oil
  • 250g full-fat greek yogurt
  • 1 tbsp pomegranate molasses


  • STEP 1

    In a bowl combine the garlic for the skewers with the lemon juice, salt, spices and herbs, then whisk in the oil and toss in the veg to marinate for a few hours.

  • STEP 2

    To make the yogurt dip, heat the oven to 200C/180C fan/gas 6 and roast the pistachios for 6-7 mins or until crisp and toasted. Blitz them in a food processor with a pinch of salt until you have a fine crumb. Add in the lemon zest and juice, garlic and mint, and blitz again until you have a coarse paste. Add the oil and whizz to a smooth paste – if it’s too thick, add 2-3 tbsp of water and whizz again.

  • STEP 3

    In a big bowl, fold the yogurt with the molasses, season, then swirl in the pistachio paste to create gorgeous contrasts of cream and green.

  • STEP 4

    Skewer the vegetables onto heatproof metal or soaked wooden skewers, and grill under the grill’s highest setting (or over the barbecue) for 8-10 mins. Serve with flatbreads, salad and the yogurt.


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