Eastern Mediterranean Vegetable Kabobs and Yogurt Dip
Eastern Mediterranean Vegetable Kabobs and Yogurt Dip
Eastern Mediterranean Vegetable Kabobs and Yogurt Dip
By Micah Siva
4
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.
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 Oaktown Spice Shop Eastern Mediterranean Spice
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- ½ cup plain yogurt
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
1 tablespoon Oaktown Spice Shop 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!
