• 8 baby courgettes
  • 2 lemons, zested and juiced
  • 2 tbsp oregano
  • 1 tbsp dried chilli flakes
  • 2 tbsp clear honey
  • 4 tbsp olive oil
  • ground to make 1 tsp black peppercorns


  • STEP 1

    Top and tail the courgettes and cut each into 3 equal pieces and put into a shallow container or baking dish.

  • STEP 2

    Mix together the lemon zest and juice, oregano, chilli, honey, oil, black pepper and a good pinch of salt in a bowl. Divide in two then pour 1/2 over the courgettes – keep the rest covered in a dish in the fridge. Gently toss and marinate for at least 3 hours but preferably overnight.

  • STEP 3

    Soak wooden skewers in cold water for 30 minutes or use metal skewers. Heat a griddle pan or frying pan over a medium-high heat or cook over indirect heat on a BBQ. Skewer the courgette pieces and cook, turning on all sides until grill marks appear and the courgettes are tender. Serve with the remaining sauce for dipping.


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