As you know, I am by far not a vegetarian or even vegan but I don’t mind to indulge purely veg recipes once in a while.
In Europe a only veg dish is mostly served with something else for main course.
Rarely i have seen a vegetarian recipe being served alone, it’s just not that common.
One might blame the incredible hunger of the northern man or the harsh winters that “force” us to take in more, our food habits in central Europe are just not the same compared to the ones in India for instance.
But of course there are exceptions and Vegetarian and Vegan dishes might have finally found increasingly more their way on the people’s table’s in the Western world.
Especially we ladies are more conscious of what we eat and in turn that causes us to rethink and come up with delicious vegetable food creations.
Since I am living in a country with a whole lots of vegetarian taste preferences – although Goa could be called the big exception – I have learned to be satisfied with a bowl of stir fried vegetables.
I have experimented, went through trial and error and proclaimed happily my new preferred veg food favorites.
That was the case too with my veg kebabs.
I love kebabs, everybody does, it’s like pizza just that you can’t stop indulging the food on the skewer or at least that’s how I see it.
A little garden party or just the want for a refreshing summer feeling can be the reason for you to make this little veg kebab treat.
It’s quick, simple and hassle free!
No marination is required so you can make the veg kebabs at the last minute if you want.
That is my main reason why I adore them so much, I am just not cut out most of the time for prolonged preparations and waiting times.
Tell me, have you ever enjoyed veg skewers before and how did you prepare yours?
The coming week I will share an addictive lemony dipping Sauce that goes very well with the Veg kebab.
You will be happy for the dipping recipe, it’s a jewel and a must have.
- 5 big Mushrooms
- 1 small Luffa Veg (Ridgegourd) or Zucchini
- 1 red yellow or green Capsicum or one ½ yellow & other ½ red or green
- 1 small Onion
- 5 Wooden Skewers
- pinch Salt
- pinch Pepper
- 1½ Teaspoon dried Thyme
- Dash Olive Oil
- Rinse your Mushroom, Luffa (or Zucchini) etc. Remove them stem of the Mushroom and half them. Peel the Luffa, half it if it is broad and cut 1 cm thick chunks. Grab your Capsicum(s), discard the top part and slice and cut chunks. Peel you onion, cut and discard both ends and half it first then cut 4 pieces of each half.
- Place all the veg chunks into a mixing bowl and add a pinch salt, pepper and the thyme. Mix the content well.
- Grab your wooden skewers, wet them under the water first then start to add the veg chunks on it. One capsicum, one fuffa, one onion, one mushroom and so one or how ever you prefer. Do that with the remaining vegetable pieces and skewers.
- I Grill/ Bake my skewers in the oven but you can add them on a charcoal or wooden grill too or you can even cook it in a big panini press. If you are going to cook them with the oven, then preheat your oven now at about 200 C.
- Place your kebabs into a heat proof dish. Equally spread a dash of Olive Oil on the skewers and place the dish into the oven for about 10 minutes.
- Then take it out for short and add some more olive oil equally onto the skewers on both sides before placing them back into the oven for 6-8 minutes or until they are crisp outside and not black over cooked.
- Enjoy with a variety of dips!