Eastern Mediterranean Vegetable Kabobs and Yogurt Dip

Eastern Mediterranean Vegetable Kabobs and Yogurt Dip

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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