BBQ & Veggie Kebabs

Welcome to the Little Chefs blog! A glimpse into what happens at St Peter’s at midday on a Thursday (term time only) and the place to pick up some delicious, healthy, tried-and-tested-on-two-year-olds recipes to make at home.

For our first post we’re sharing our end-of-term special from July - home made burgers and kebabs, in case we have another burst of BBQ weather before autumn kicks in! Here served with a Little Chefs favourite – cucumber batons. 

Ingredients (serves 4)

For the burgers:

  • 500g beef mince 
  • 1 egg
  • Small handful of breadcrumbs (you can make these by toasting bread in the toaster and crumbling it into fine crumbs)

Vegetarian alternative:

  • 1 pack halloumi cheese

    For the kebabs:

    • 1 courgette 
    • 1 small pack of cherry tomatoes, 
    • 1 peppers
    • 1 small pack button mushrooms, 
    • wooden kebabs sticks

    To serve:

    • sliced cheese, 
    • lettuce, cucumber, tomato (optional)
    • ketchup
    • burger buns 
    • cucumber


    • Wash hands and wipe surfaces
    • Toast bread and make breadcrumbs
    • Chop courgette and peppers into good-sized chunks
    • Cut cucumber into batons
    • If you are using them, wash and tear lettuce and slice tomato and cucumber for burger fillings. 
    • Cut halloumi into 1cm thick slices
    • Split burger buns


    For the burgers:

    1. Combine the mince and egg in a bowl and squash together with your hands until well combined. 
    2. Add breadcrumbs and continue to squish until it is not too sticky and forms a fairly firm burger patty. Wash your hands well after this stage. 
    3. Cook the burgers on the barbeque, making sure you cook both sides (or use a frying pan with a little oil). Cut into one of the burgers to check it is cooked all the way through. 
    4. Barbeque the sliced halloumi as a vegetarian alternative (or use a griddle pan) 
    5. Build your own perfect burger with buns, tomato, lettuce, cucumber, cheese and ketchup. 

    For the kebabs:

    1. Thread the vegetables onto the skewers – only use the vegetables you would like to eat later! 
    2. BBQ the kebabs for a few minutes until the veg has softened. You can also drizzle with a little oil and grill the kebabs, checking them regularly so that they don’t burn. 
    3. Serve alongside the burgers and cucumber batons.