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.

Intermediate
45 mins
Ingredients List for people
Units:
Instructions
  1. 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. 
  2. Split the mixture into 6 balls. 
  3. Roll out thinly on a floured surface. 
  4. In a non stick pan, cook on each side for about a minute. 
  5. For the chargrilled vegetables, lay all your vegetables out on a griddle pan and leave to cook for around 2 minutes. 
  6. To achieve a chargrilled effect, do not stir the vegetables. 
  7. 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. 
  8. 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. 
  9. For the sauce, mix together the yogurt, lemon juice and raw crushed garlic. 

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

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