These kebabs are also delicious served with hummus, falafel and harissa.
You can find more of Kirsty's delicious recipes on her Instagram here: @overcomingmyms
Chargrilled vegetable kebabs
Breads & Quick Breads
These delicious charred kebabs are perfect for eating alfresco on a sunny day with a big fresh salad or as part of a big spread with falafels, hummus and other dips.
Thanks to Kirsty for sharing this recipe.
Ingredients List for people
Units:
- 200 g plain flour
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp cinnamon
- water to bind
- salt pinch of
- 1 red pepper sliced
- 1 yellow pepper sliced
- 1 courgette sliced
- 1 garlic bulb peeled but left in full cloves
- 1 red onion sliced
- 175 g mushrooms
- 5 tbsp soy yogurt
- 2 tsp lemon juice
- 1/2 garlic cloves crushed
Instructions
- Mix together the flour, cumin, coriander, cinnamon and salt and start adding water until a firm dough is formed. You don't want the mixture too sticky.
- Split the mixture into 6 balls.
- Roll out thinly on a floured surface.
- In a non stick pan, cook on each side for about a minute.
- For the chargrilled vegetables, lay all your vegetables out on a griddle pan and leave to cook for around 2 minutes.
- To achieve a chargrilled effect, do not stir the vegetables.
- After 2-3 minutes turn over the vegetables using tongs and cook for another 2-3 minutes so that they are chargrilled on each side.
- If you cannot chargrill all your veg at once, do it in batches and keep the veg that you have cooked in an ovenproof dish and cover with tin foil.
- For the sauce, mix together the yogurt, lemon juice and raw crushed garlic.
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