Honey & Rosemary Chicken Kebabs with Hasselback Roast Veggies

Honey and rosemary are a winning combination! We love these honey rosemary kebabs with fun hasselback vegetables for a nourishing balanced meal.

Prep time: 15 mins Cook time: 50 mins Serves: 4


  • 8 Waitoa Free Range Honey & Rosemary Chicken Kebabs (1 pack)
  • 1 tbsp Olivado  Infused Avocado Oil & Rosemary
Hasselback veggies
  • 2 small Kumara
  • 2 large Carrots
  • 2 Beetroots
  • 1 tbsp Runny honey
  • 2 tbsp Olivado Infused Avocado Oil & Rosemary
  • 1 tbsp Whole grain mustard
  • 3 tbsp Superb Herb Rosemary, chopped
  • Salt & pepper
Serve with
  • Pesto Sauce (optional)


  1. Preheat the oven to 200C°. Using a sharp knife make several parallel slits ½ cm apart in the kumara, carrots and beetroots, leaving ½ cm at the bottom unsliced. Place veggies on a lined baking tray.
  2. In a small bowl mix honey, oil, mustard, chopped rosemary, salt and pepper. Brush over vegetables and bake for 50 minutes.
  3. When the vegetables have 25 minutes to go place chicken kebabs on a shallow lined baking tray, drizzle with oil and bake for 20-25 minutes, turning once.
  4. Serve chicken with pesto (optional), hasselback veggies and a green salad (optional).
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