Charred vegetable skewers with Green Adjika and wild herb dressing

Happy Adjika

If you haven’t tried Happy Adjika you’re in for an absolutel treat and there’s no better time to try it than in BBQ season!

This recipe is a celebration of everything a plant-based BBQ dish should be: bold, vibrant, seasonal, and full of texture. It’s an ode to fresh produce and open flames, elevated by the unmistakable heat and herbaceous kick of Happy Adjika’s Green Adjika which you can order online

Whether you’re catering for vegetarians, vegans, or simply looking to balance out heavier meat dishes, this recipe proves that vegetables deserve centre-stage at the grill.

Ingredients

Serves 4

For the skewers:

1 courgette, sliced into thick half-moons

1 aubergine, cubed

2 mixed bell peppers, chopped into chunks

1 red onion, cut into wedges

150g chestnut mushrooms

2 tablespoons Green Adjika

3 tablespoons olive oil

Juice of half a lemon

8–10 metal or soaked wooden skewers

For the wild herb dressing:

1 small bunch of parsley

1 small bunch of coriander

A few sprigs of tarragon or mint

Juice of 1 lemon

4 tablespoons olive oil

1 teaspoon Green Adjika

Splash of water to loosen (optional)

To serve:

Grilled flatbreads or pitta

A bowl of Greek yoghurt or plant-based alternative (optional)

Lemon wedges

Method

Step 1: Make the Marinade

In a large mixing bowl, combine Green Adjika, olive oil, and lemon juice. Whisk until the marinade is smooth. It will be thick and fragrant – exactly what you want for coating vegetables before grilling.

Step 2: Prep and Marinate the Vegetables

Chop all the vegetables into equal-sized pieces for even cooking. Toss them into the marinade and mix until every piece is well coated. Set aside for at least 30 minutes to marinate – or cover and refrigerate for up to 2 hours.

Step 3: Thread and Grill

Thread the marinated vegetables onto skewers, alternating colours and textures. Preheat your BBQ or grill to medium-high heat.

Grill the skewers for around 10–15 minutes, turning every few minutes to get even char and colour. You want crisp edges and soft centres – blistered but not burnt.

Step 4: Make the Wild Herb Dressing

While the veg is grilling, blitz all the dressing ingredients in a food processor or blender: parsley, coriander, tarragon or mint, lemon juice, olive oil, and Green Adjika. Taste and adjust – it should be zingy, green, and just a little fiery. Add a splash of water if it’s too thick.

Step 5: Serve and Devour

Lay the skewers on a serving platter. Drizzle over the herb dressing and scatter with extra herbs if you like. Serve alongside warm flatbreads, lemon wedges, and a bowl of thick yoghurt for dipping.

Serving Suggestions

This dish is fantastic as a standalone BBQ option but also works beautifully as part of a larger table:

Pair with grilled halloumi for a protein boost
Add a bulgur or couscous salad for a filling summer meal
Serve with spiced chickpeas and pickled red onion for a Georgian-Middle Eastern mash-up

Green Adjika is the secret weapon here. Its punchy herb and chilli flavour elevates each vegetable into something special. The marinade acts like a rub – slightly sticky, deeply seasoned, and capable of creating caramelisation on the grill.

Unlike bottled sauces or dressings, this isn’t sugary or artificial. It’s pure flavour, derived from simple ingredients and big heritage.

Tips for BBQ Perfection

Use sturdy veg: Avoid watery ones like tomatoes unless skewered with something firm.
Don’t skimp on marinade time: 30 minutes minimum to let the adjika do its work.
Oil the grill: This helps prevent sticking and encourages even char.
Grill the flatbreads: A minute per side adds smoky depth.

Want to mix things up? Try:

Adding paneer or tofu chunks to the skewers (also great marinated in Green Adjika)
Swapping the herb dressing for a yoghurt-based green adjika dip
Grilling whole chillies or spring onions alongside the skewers for extra spice

The Story Behind the Flavour

Green Adjika has roots in the western regions of Georgia, where fresh herbs are prized alongside chilli and garlic. It’s fresher and more herbaceous than its red counterpart – and in this dish, that character shines.

Unlike sauces that mask the flavour of vegetables, adjika amplifies them. You still taste the sweetness of red pepper, the meatiness of mushrooms, the tang of grilled onion – just with a green, fiery halo wrapped around each bite.

Make It a Meal

Here’s how to build a full vegetarian BBQ spread using this recipe:

Starter: Grilled sourdough with green adjika olive oil dip
Main: These skewers with wild herb dressing and flatbreads
Side: Cold bulgur salad with lemon zest and toasted nuts
Dessert: Charred peaches with a drizzle of honey and mint

This kind of menu turns simple ingredients into something celebratory, especially when everything’s cooked outdoors and shared.

These charred vegetable skewers with Green Adjika are proof that BBQ food doesn’t have to be heavy or meat-based to steal the show. This dish is packed with colour, texture, and that unforgettable Georgian heat and herbaceous depth – all thanks to the power of Green Adjika.

It’s quick to make, easy to scale up for a crowd, and endlessly adaptable. Whether you’re hosting a plant-based BBQ or just want to balance your grill with lighter options, this recipe is a keeper.

And like all great summer recipes, it starts with good ingredients – and ends with people coming back for seconds.

Charred vegetable skewers with Green Adjika and wild herb dressing

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