Spicy vegetable kebabs. Slurrp (Vegetarian)

Member Name: mvwmail

Product:	Vegetarian
Date:	30/03/02 (4671 review reads)
Rating:

Advantages: Simple, Light but filling

Disadvantages: Messy business skewering the veg, You need a well stocked spice cupboard

Sometimes simple is best, and it is quite easy to forget just how nice grilled vegetables can be, especially with a nice marinade, and a fresh herb sauce. Here is a simple kebab recipe that I cook for my vegetarian girlfriend now and again. If you try it, please enjoy.


Marinade
++++++++

Juice of a lemon
2 tablespoons olive oil
1 tablespoon tomatoe puree
1 clove garlic, crushed
1 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon tumeric
1/2 teaspoon mild chilli sauce
1 teaspoon ground corriander
pinch salt and black pepper


For the sauce
+++++++++++++

1 small tub greek yoghurt
handful of freshly chopped corriander


The Veg (amounts depend on number of people eating, numbers below for 2 people)
++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++++++++++++++++ +

2 sliced courgettes
12 button mushrooms (whole)
12 small new potatoes (whole)
12 button onions (whole)
12 cherry tomatoes (prick skins a few time)
2 peppers (capsicums) (any colour), roughly chopped


Other stuff (all optional, make your own choices)
++++++++++++++++++++++++++++++++++++++++++++++ +++

Pitta bread / Small nan breads / Flour tortillas
Some chopped green leaves (Rocket, Basil, any really)
Fresh chives


Directions
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1) Mix all the ingredients for the marinade together, mix well.
2) Boil a large pan of water (slightly salted), and then turn down to simmer.
3) Put the small potatoes into the water, and simmmer for 6 minutes.
4) add the rest of the veg (except the tomatoes) and simmer for another 4 minutes.
5) remove the veg from the water and drain. Gently dry the veg on kitchen towel.
6) put all the veg including tomoatoes into a large bowl, pour on the marinade and make sure all veg are coated in the mixture).
7) Leave to marinade for at least 1 hour. This meal d
oes not really benifit from long periods of marinading.
8) Finely chop the corriander and mix into yoghurt, cover and refridgerate.
9) Skewer the vegetables (tip: If using wooden skewers, soak them in water for about 30 minutes before using as this stops them burning).
10) Pre-heat a grill, and slowly cook the vegetables under a medium heat, turning regularly. Kebabs take approx 15-20 minutes to cook. I like to add an extra potato or two, as when these are cooked, you can guarantee the rest of the veg will be.

Serve with warm pitta-bread on a bed of green leaves with a good dolop of the sauce on the side. For a nice decoration, throw a few unchpped chives over the top. May I recommend also some nice chilli sauce or salsa if you want more spice.

Enjoy

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