Vegetable Skewers with Tahini Recipe
Ingredients
| 3 zucchini (courgettes), cut into 2 cm/3/4 in cubes | ||
| 2 red peppers, cut into 2 cm/3/4 in cubes | ||
| 2 yellow or green peppers, cut into 2 cm/3/4 in cubes | ||
| 8 patty pan squash, halved | ||
| 185 g/6 oz feta cheese, cut into 2 cm/3/4 in cubes | ||
| Chilli oil | 2 Tablespoon | |
| Tahini dip | ||
| 1/2 cup/125 g/4 oz tahini | ||
| 3 tablespoons thick natural yoghurt | ||
| Lime juice | 2 Tablespoon | |
| Sweet chilli sauce | 1 Tablespoon | |
| Tomato Paste | 1 Tablespoon | |
| black pepper | 1 | |
Directions
1. Thread zucchini (courgettes), red and yellow or green peppers, squash and feta cheese onto lightly oiled skewers. Brush skewers with oil and cook on a preheated hot barbecue or under a hot grill for 2 minutes each side or until brown and vegetables are tender crisp.
2. To make dip, place tahini, yoghurt, lime juice, chilli sauce, tomato paste (puree) and black pepper to taste in a bowl and mix to combine. Serve with kebabs.
2. To make dip, place tahini, yoghurt, lime juice, chilli sauce, tomato paste (puree) and black pepper to taste in a bowl and mix to combine. Serve with kebabs.
Chef
