Dukkah beetroot & kumara skewers

These healthy Middle Eastern spiced vegetable kebabs combine sweet, dense kumara with juicy beetroot to create a flavour sensation that will keep you coming back for more!

  • 15 mins preparation
  • 20 mins cooking
  • Makes 8 Item
  • Print


Dukkah beetroot & kumara skewers
  • 1 medium_piece kumara (orange sweet potato) (400g), cut into 2.5cm (1-inch) pieces
  • 440 gram canned baby beetroot (beets), drained
  • 2 tablespoon olive oil
  • 2 tablespoon white wine vinegar
  • 1 tablespoon finely chopped fresh mint
  • 1 tablespoon dukkah


Dukkah beetroot & kumara skewers
  • 1
    Boil, steam or microwave kumara until tender; drain. Thread kumara and beetroot onto eight bamboo skewers.
  • 2
    Cook skewers on heated oiled barbecue (or grill or grill pan) about 10 minutes or until tender.
  • 3
    Meanwhile, combine oil, vinegar and mint in small jug; season to taste.
  • 4
    Serve skewers drizzled with mint dressing; sprinkle with dukkah.


Soak eight bamboo skewers in cold water for an hour before use to prevent them splintering or scorching during cooking.