Vegetables take on a whole new character when they hit the grill. These simple skewers combine crisp kohlrabi, sweet onion and tender cabbage, cooked over high heat until the edges are beautifully charred and caramelised while the vegetables retain plenty of texture.
With just a little rapeseed oil and sea salt, the fire does most of the work. Serve them with a creamy herb dressing or a drizzle of spicy hot honey for an easy, versatile side that can be adapted to whatever is in season.
Kasai Equipment Setup
Use your Kasai Grills skewers or grill over high direct heat
- Grill temperature: 220–250°C
- You want a hot cooking surface to quickly caramelise the outside
Method
1. Prepare the Skewer
Cut the layers of vegetables into similar sizes so that when layered onto a skewer it has an even shape and thickness all the way along.
2. Grill
Brush the skewer with rapeseed oil and season with salt.
Place the kebabs over high direct heat.
Cook for 10-15 minutes, turning regularly to evenly colour.
3. Rest
Remove from the grill and allow to rest for 2–3 minutes before serving.
Serving Suggestion
Serve the skewer with a creamy, herby dressing or glaze in a spicy hot honey – choose your own adventure!
Tommy Banks’ Chef Shortcuts
Swap this: This snack dish can work all year round with a few simple ingredient swaps! In summer, try courgettes, onions and peppers. Come autumn, try thin slices of butternut squash and beetroot - they work beautifully.
Skip this: You don't need to make a dip from scratch. Pick up your favourite from the supermarket – creamy herby dips are great in summer alongside the charred veg, while beetroot hummus or dips with toasted seeds and nuts add a bit more richness in autumn and winter.
