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Veggie kebab platter with chimichurri sauce

Veggie kebab platter with chimichurri sauce


Put this in the middle of the table and drizzle over our zingy, herby sauce

  • Feeds 4 Feeds 4
  • Ready in 35 minutes

Each serving contains

  • Energy
    2605kj 618kcal
  • Fat
    Med 27%
  • Saturates
    Low 28%
  • Sugar
    Low 27%
  • Salt
    Low 27%

% of adult’s reference intake | Carbohydrates per serving : 97g


  • 600g sweet potato, cut into chunks
  • 4 Co-op sweetcorn cobettes, halved
  • 25g flat leaf parsley, leaves and stalks
  • 25g coriander, leaves and stalks
  • 2 cloves garlic
  • 1 green chilli, deseeded and roughly chopped
  • Zest and juice of 1 lime, plus lime quarters to serve
  • 3 tbsp olive oil
  • 225g Co-op long grain rice
  • 2 peppers, red or yellow, cut into chunks
  • 80g Co-op Feta, crumbled
  • 8 wooden skewers, soaked in water for 30 mins


  1. Cook the sweet potato and sweetcorn cobettes in boiling water for 6-8 mins, until just tender
  2. Drain and set aside
  3. To make the chimichurri sauce, blitz the herbs, garlic, chilli, half the lime juice and zest, 2 tbsp of the oil and 4 tbsp water, then season
  4. If you don't have a food processor, you can chop everything finely by hand
  5. Heat 2 tbsp of the sauce in a pan, stir in the rice and pour over 350ml boiling water
  6. Cover and cook gently for 12 mins
  7. When the rice is cooked, remove from the heat but keep the pan covered
  8. Meanwhile, heat the grill
  9. Toss the sweet potato and sweetcorn with the mixed peppers in the remaining oil, then thread onto the skewers, finishing with a sweetcorn cobette on the end
  10. Grill the kebabs for 10-15 mins, turning regularly
  11. Stir the remaining lime zest and juice into the rice, then tip onto a platter
  12. Top with the veggie skewers, the Feta, the rest of the chimichurri sauce, and the lime quarters

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