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.Note