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)
🍋 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
1️⃣ 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.
2️⃣ Wash and chop the vegetables (zucchini into rounds, capsicum into square shape chunks, onion into segments - leave the mushrooms and cherry tomatoes whole).
3️⃣ 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.
4️⃣ 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.
5️⃣ 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.
6️⃣ 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).