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Little Legacy – A kitchen garden and vegetarian kebabs

I am loving our garden at the moment. I owe that to my Dad, who over the last seven years has filled it with herbs and plants that attract wildlife. It has a wild messiness about it I love. The oregano is nestling under flash but tragic peonies that always flower and flop around my birthday. There are beautiful wild primroses and bluebells next to chives and marjoram. Alpine strawberries clambering under a buddleia, borage bursting up next to brambles.

Dad is really inspiring, hence this post is one of my little legacies, but ultimately I want to master gardening myself. Last weekend I finally stopped procrastinating and dug a veg patch, more on that in another post. For now, at long last, all those green shoots are springing up, a wonderful gift from Dad, and they had got me thinking about what to use all those wonderful herbs for.

I have been dreaming of barbecues all week since we missed the chance last weekend. Mum often made vegetarian kebabs marinated in garlic and herbs, and her barbecued bananas with rum and cinnamon and ice cream were amazing. Then Schwartz, a global leader in herb and spices, asked me what I would do with two of their herbs, oregano and paprika.These veggie kebabs and Greek salad seemed like a great idea.


  • 400g quorn or tofu pieces/cubes.
  • 2 garlic cloves, crushed
  • 2 tbs olive oil
  • 1 tbs dried oregano
  • 1 tbs sweet paprika
  • 1 tbs lemon juice
  • Lebanese bread
  • Greek yoghurt
  • Lemon wedges

Greek salad

  • 2 green peppers, thinly sliced widthways
  • 1 cucumber cut into chunks
  • 200g cherry tomatoes, quartered
  • 100g small black olives
  • 100g feta, crumbled
  • Extra virgin olive oil, to serve
  • I have left out the red onion, I can’t stand it, but use it if you like it!
  1. Mix the tofu or quorn with the garlic, oil, oregano, paprika and lemon juice in a glass or ceramic bowl. Cover with cling film and leave to marinate in the fridge for 3 hours.
  2. Thread the tofu/quorn evenly onto 12 bamboo skewers. Preheat a barbecue or grill pan on high. Cook, turning occasionally, for 6-8 minutes until cooked to your liking.
  3. To make the Greek salad mix, cucumber, tomato, onion, olives and feta in a large bowl. Drizzle with oil.
  4. Divide tofu/quorn among serving plates. Serve with Greek salad, bread, yoghurt and lemon wedges.
Wondering if it is BBQ weather? Check the weather forecast here!

What do you like to cook with oregano and paprika?



I'd love to know your thoughts!