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PrintTURKISH VEGETABLE KEBABS
Serves :
4
Preparation Time :
Preparation Method :
- To make the sauce, heat the oil in a small frying pan (skillet) and fry the garlic and onion gently until softened and golden brown, about 5 minutes.
- Put the chick-peas (garbanzo beans) and yogurt into a blender or food processor and add the cumin, chilli powder and onion mixture.
- Blend for about 15 seconds until smooth. Alternatively, mash the chick-peas (garbanzo beans) and mix with the yogurt, cumin, chilli powder and onion.
- Tip the pureed mixture into a bowl and season to taste with lemon juice, salt and pepper. Cover and chill until ready to serve.
- To prepare the kebabs, cut the vegetables into large chunks and thread them on to the skewers, placing a bay leaf and lemon wedge at both ends of each kebab.
- Brush the kebabs with olive oil and cook them over the barbecue, turning frequently, for about 5-8 minutes.
- Heat the chick-pea (garbanzo bean) sauce and serve with the kebabs.
INGREDIENTS
- 4 metal or wooden skewers (soak wooden skewers in warm water for 30 minutes)
Sauce:
- 4 tablespoon Sesame oil
- 3 garlic cloves, crushed
- 1 small onion, chopped finely
- 500 gram can of chick-peas (garbanzo beans), rinsed and drained
- 300 gram natural yogurt
- 1 teaspoon cumin
- ½ teaspoon chilli powder
- lemon juice
- salt and pepper
Kebabs:
- 1 aubergine (eggplant)
- 1 red (bell) pepper, cored and deseeded
- 1 meat (bell) pepper, cored and deseeded
- 4 plum tomatoes
- 1 lemon, cut into wedges
- 8 small fresh ban leaves
- Olive oil for brushing
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