Kebabs with Herb Sauce Recipe
Ingredients
| 1 green pepper, seeded and cut into 2 cm / 3/4 in squares | ||
| 2 zucchini (courgettes), cut into 2 cm / 3/4 in pieces | ||
| 1 red onion, cut into 2 cm / 3/4 in cubes | ||
| 1 eggplant (aubergine), cut into 2 cm / 3/4 in cubes | ||
| Cherry tomatoes | 16 | |
| Olive oil | 2 Tablespoon | |
| Lemon juice | 2 Tablespoon | |
| Dried oregano | 1 Tablespoon, chopped | |
| Herb sauce | ||
| Dill | 1 Tablespoon, chopped | |
| Snipped chives | 2 Tablespoon | |
| 1 cup / 250 g / 8 oz sour cream | ||
Directions
1. Preheat barbecue to a medium heat. Thread a piece of green pepper, zucchini (courgette), onion, eggplant (aubergine) and a tomato onto a lightly oiled skewer. Repeat with remaining vegetables to use all ingredients.
2. Combine oil, lemon juice and oregano and brush over kebabs. Place kebabs on lightly oiled barbecue grill and cook, turning several times, for 5-10 minutes or until vegetables are tender.
3. To make sauce, place dill, chives, sour cream and lemon juice in a bowl and mix to combine. Serve with kebabs.
2. Combine oil, lemon juice and oregano and brush over kebabs. Place kebabs on lightly oiled barbecue grill and cook, turning several times, for 5-10 minutes or until vegetables are tender.
3. To make sauce, place dill, chives, sour cream and lemon juice in a bowl and mix to combine. Serve with kebabs.
Chef
