Moroccan Eggplant and Capsicum Kebabs

Makes 10 kebabs

Preparation: 30 minutes + marinating time

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Moroccan Eggplant and Capsicum Kebabs

Vegetable kebabs may seem an old-fashioned idea, but here they’re combined with spices to make them more palatable for modern tastes.


  • 2 cloves garlic, crushed
  • 1/2 teaspoons ground turmeric
  • 1/2 teaspoons ground cardamom
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • Salt and freshly ground black pepper
  • 60 ml (1/4 cup) olive oil
  • 1 eggplant, cut into 2 cm chunks
  • 1 red capsicum, cut into 2 cm chunks
  • 1 onion, cut into wedges
  • 1 zucchini, cut into 2 cm chunks


  1. Mix the garlic, spices, salt, pepper and oil. Toss with the vegetables until coated and marinate for 1 hour so all the flavours can infuse.
  2. Thread the vegetables onto 10 skewers.
  3. Put the kebabs on a hot barbecue and cook for 10–15 minutes, turning 3–4 times.

Recipe thanks to Allan Campion and Michele Curtis

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