Grilled Vegetables
Middle Eastern Style Vegetable Shish Kebab Recipe
Perhaps you have tried shrimp vegetable kabobs before or a juicy meat kebab. The following vegetable shish kabobs recipe uses eggplant, zucchini, and tomatoes for a juicy flavor and the marinade is typically Middle Eastern. Kabobs originated in south and southwest Asia and they are popular all over the world. A shish kabob is when the meat, fish, poultry, or vegetables are threaded on to a skewer. A doner kabob is when the meat is cooked on a rotating spit and shaved off, to be stuffed into pita bread.
The following marinated vegetable kebabs are flavored with lemon juice, garlic, turmeric, ginger, chili powder, onion, and coriander to give them a complex and mouthwatering flavor. These kabobs are quite spicy and they are great served with a yogurt-based dipping sauce or dressing on the side. There are plenty of ideas for marinated kabobs and most are based on oil with perhaps some kind of citrus juice and spices.
If you like your vegetable kabobs with plenty of flavor, you will very much enjoy the following recipe for vegetable kabobs because the flavor is amazing. If you thought vegetarian food was dull, think again, because these are so good that one will not be enough and maybe two won't be enough either! If you enjoy authentic international flavored kabobs, you will love the clever combination of spices used to make this delicious shish kabobs recipe.
Spicy Marinade for Vegetable Kabobs
Ingredients -
1 lb eggplant
1 lb zucchini
1 lb plum tomatoes
Juice from 2 lemons
1 crushed clove garlic
¼ teaspoon salt
1 teaspoon turmeric
1 teaspoon ground ginger
¼ cup olive oil
2 tablespoons chili powder
1 teaspoon coriander
2 tablespoons grated onion
Preparation:
Slice the eggplant and zucchini diagonally to get thick strips.
Slash each tomato a couple of times (this will allow the marinade to penetrate).
Stir together the lemon juice, garlic, salt, turmeric, ginger, olive oil, chili powder, coriander and onion.
Marinate the eggplant and zucchini slices and the tomatoes in this mixture for a couple of hours.
Thread the vegetables on to metal skewers and grill the vegetable shish kabobs over a medium heat until the vegetables are charred and tender.
(Serves 8)
Photo Description:
When grilling food it is nice to char it a little, just so it looks grilled. You can see from the photo that rather than looking burnt, these veggies look absolutely delicious because they are a little charred. The charring happens because the flame of the grill catches the juice on the meat, fish, vegetables or whatever you are cooking and blackens the food in places. If you are using a rack you will get grill marks, else you will get random charring. These vegetable shish kabobs are easy to make and their authentic Middle Eastern style marinade gives them a really heavenly flavor.
