[ RECIPE: RAINBOW KEBABS ]
I love vegetarian kebabs – My Dad always cooks them for me when we have a BBQ…he’s a thoughtful soul. Whilst all the rest of the family and eating meat, I sit down to a mountain of these babies and they always make me sigh with delight… and search around for more!
I love my Rainbow Kebabs to be as bright as possible – hence the name…and I always use my trusty wedding rosemary bush as the skewers. At our wedding, we gave out tiny organic rosemary bushes in recycled planter boxes as our gifts to friends and family – we did this because rosemary is for remembrance! Using rosemary as the skewers gives the vegies a wonderful flavour not to mention the aroma is divine. I’m a sucker for a good looking kebab – and these look pretty fantastic stacked up high – oozing juices and begging you to eat them!
The recipe is simple, it just comes down to the vegies you use and the bastings you prefer…I’ve used in the past mushrooms, capsicum, zucchini, eggplant, onion and firm tofu.
This recipe is the simple version and its fun to make with any small humans who need to be encouraged to eat their vegies or their fingers to be occupied for a while!
[ the recipe ]
- 1/2 x red onion, cut into quarters and pulled apart
- 1/2 x red capsicum, cut into chunks
- 1/2 x yellow capsicum, cut into chunks
- 1/2 x green capsicum, cut into chunks
- 1 x medium zucchini, cut into thick slices
- Rosemary – 4 x decent small branches that are rigid enough for threading and cooking
- Olive oil
- Garlic salt
- Salt and pepper
[ the method ]
Ensure all veggies and rosemary branches are washed thoroughly.
Take each rosemary branch and remove 3/4’s of the rosemary leaves – leaving the tops of the branches exposed – these will be your skewers. Set the ‘skewers aside for later.
Next, cut all of the vegetables up and from then on, its simply a matter of threading them on the rosemary skewers. I always add double the amount of onion as I believe it really does add to the flavour and caramelises well when cooked.
Once all the kebabs have been made – lay them in a dish and drizzle with oil, sprinkle with salt and pepper, garlic salt and dukkah.
On a hot grill or pan – cook the kebabs slowly – its important that the veggies cook on all sides. Turn the skewers gently to cook and caramelise as many of them as you can.
I serve these with yoghurt dip (sometimes) and salad and they are amazing!
If you’d like something light when others are having a meat kebab – try these little rainbows of yumminess – they even delicious in Turkish bread with yoghurt dip, fresh tomatoes and crispy lettuce!!!
Experience more rainbows in your life…
Remember food is YOUR fuel!
Stay you & stay quirky
Love J x