I was looking at Classic Lebanese Cuisine (published 2009) of the vegetable kebabs. The skewers are the same that I bought in Turkey in the 70s!-Mikesebze kebaplar (Turkish) λαχανικών κεμπάπ (Greek) (Arabic) الكباب الخضر
/lachanikón kempáp/ /sheesh khoudra/
Make 8 skewers
Refrigerate for several hours
Use seasonal vegetables.Refrigerate for several hours
Suggested ingredients:
1/2 pound (22,5 g) organic each: zucchini, yellow squash, red bell pepper and carrots Cut all the vegetables 1 x 1-inch (2,55 x 2,55 cm)
sliced organic corn on the cob
2 Tbs. (30 ml) chopped fresh thyme or 1 tsp. (5 ml) dry thyme
2 Tbs. (30 ml) olive oil
2 small onions, cut into 4 wedges
organic cheery tomatoes
A. Preparing the vegetables:
1. Cook carrot pieces over high heat with enough water to cover them.
2. Bring to a boil uncovered for 5 minutes.
3. Drain and place in a bowl with the other ingredients (except the onion wedges). Mix well.
4. Cover and refrigerate for 2 hours.
B. Skewers: either bamboo (soak for 2 hours) or metal skewers
1. Put the vegetables on individual skewers, mixing the colors and vegetables.
2. Vegetables need to be close together on the skewers to prevent open spaces. They might catch on fire.
C. Grilling: gas, charcoal, electric, grilling plan on top of the oven, or boiled inside the oven.
1. Grill 1 1/2 to 2 minutes on one side.
2. Turn over and grill another 1 1/2 to 2 minutes.
3. Remove from the grill and wrap the skewers in foil.
4. Steam for 3-5 minutes.
D. Serve:
- as a main meal
- with ground lamb, fish, or favorite dishes
- with rice, couscous, or other grains (=not gluten free)
- sprinkle with mix herbs
- Greek yogurt or dairy free almond yogurt
- with "Tahini & Yogurt Sauce" http://veggiefernandezs.blogspot.com/2014/09/tahini-yogurt-sauce.html
-modified
