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Summertime means it’s time to fire up the grill and serve up something unexpected. These are not your average vegetable kabobs; they are packed with flavors like sumac, spearmint and urfa biber chile flakes.
Recipe created by Micah Siva (@noshwithmicah)
Serves 4
Ingredients:
2 Japanese eggplants, cut into ½ inch rounds
2 zucchini, cut into ½ inch rounds
1 medium yellow onion, quartered
6-8 mini sweet peppers, or 2 bell peppers, cut into 1 inch pieces
Zest of 1 lemon
Juice of 1 lemon
3 tablespoons olive oil
2 tablespoons Eastern Mediterranean Spice
Yogurt dip:
½ cup plain yogurt
1 tablespoon lemon juice
1 tablespoon olive oil
1 tablespoon Eastern Mediterranean Spice
Directions:
Add eggplant, zucchini, onion and peppers to a large bowl. In a medium bowl, whisk together lemon zest, juice, olive oil and Eastern Mediterranean Spice. Pour the mixture over the vegetables and let marinate for 1 hour.
Thread the vegetables on barbeque skewers.
Preheat the grill to medium heat. Grill the skewers for 15 minutes, turning halfway through, or until tender.
Meanwhile, make the dip: combine yogurt, lemon juice, olive oil, and Eastern Mediterranean Spice, and stir until smooth.
Serve skewers with yogurt sauce. Enjoy!
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Cornbread is perfectly at home thickly sliced with eggs for brunch or dunked in a big bowl of chilli, and simply toasted with plenty of salty butter is always a good idea.
