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Roast Vegetable Kebabs with a Zesty Yoghurt and Herb Dressing




๐Ÿ›’ Ingredients


1 x large zucchini, cut into rounds

1 x large red capsicum, cut into cubes

1 x large yellow capsicum, cut into cubes

1 x large green capsicum, cut into cubes

1 x red onion, cut into thin segments

150-200g cherry tomatoes

150-200g button mushrooms

A protein of choice, chopped into cubes (I used chicken breasts but fish, halloumi or tofu would also work well)

1 tbsp dried Italian herbs

Extra virgin olive oil (EVOO)

๐Ÿ‹ For the yoghurt sauce:


250ml natural plain yoghurt

Juice and zest of 1 large lemon

2 cloves of garlic, crushed

A handful of fresh mint and parsley, finely chopped

๐Ÿ‘ฉโ€๐Ÿณ Method

1๏ธโƒฃ Start by making the zesty yoghurt sauce. Add all ingredients to a bowl and whisk until smooth and creamy. Season to taste with salt and pepper, then pop in the fridge until you're ready to serve.

2๏ธโƒฃ Wash and chop the vegetables (zucchini into rounds, capsicum into square shape chunks, onion into segments - leave the mushrooms and cherry tomatoes whole).

3๏ธโƒฃ Add the vegetables to a bowl and drizzle with 1 tbsp EVOO, half the mixed herbs and some salt/pepper. Mix so all the vegetables are covered in the oily herb mix. In a separate bowl, do the same with your protein of choice, using up the rest of the dried herbs.

4๏ธโƒฃ Assemble onto skewers in an alternating fashion until all of the vegetables and your protein of choice are used up. Brush with a little extra EVOO.

5๏ธโƒฃ Heat your grill or bbq and start to cook the kebabs. Make sure you are rotating them every 3 minutes to ensure all sides are browned and your protein is cooked through.

6๏ธโƒฃ Once cooked, plate kebabs and drizzle with the yogurt dressing. Serve immediately with your salad of choice (I enjoyed mine with my buckwheat tabbouleh - recipe can be found here).

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