World Cuisine

Vegetable Kebabs with Harissa Yogurt

cook 30 mins
  • 1 aubergine, cut into chunks
  • 2 courgettes, cut into chunks
  • 2 peppers, deseeded and cubed
  • 2 onions, cut into chunks
  • 8–12 cherry tomatoes
  • 2 tablespoons olive oil
  • juice of 1 lemon
  • 2 garlic cloves, crushed
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cinnamon
  • 2 teaspoons runny honey
  • salt and pepper
  • 400 ml (14 fl oz) natural yogurt
  • 2 garlic cloves, crushed
  • 2–3 teaspoons harissa paste (see page 70)
  • small bunch of coriander, chopped
  • small bunch of mint, chopped
  • Place all the vegetables and tomatoes in a non-metallic bowl. Mix together the oil, lemon juice, garlic, ground spices and honey in a small bowl, then season and pour over the vegetables. Toss well and leave to marinate for 5 minutes.
  • To make the harissa yogurt, mix together the yogurt, garlic and harissa in a separate bowl, season and stir in the herbs, reserving some for garnish.
  • Using your hands, toss the vegetables and tomatoes gently in the marinade, then thread alternately onto 8 metal skewers. Cook over a barbecue or under a preheated grill, brushing with any remaining marinade, for 3–4 minutes on each side until browned and tender. Sprinkle with the reserved herbs and serve immediately with the harissa yogurt.
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