You’ll need: 125g button mushrooms, halved; 3 baby marrows, thickly sliced; 200g baby tomatoes; 1 green, yellow or red pepper, seeded and cut into large cubes; 15 – 20 bay or fresh lemon or lime leaves (optional); 8 – 10 metal skewers or wooden kebab sticks, soaked in water for 30 minutes; ¼ cup olive or canola oil; 3 Tbsp lemon juice; 1 Tbsp finely grated lemon rind; 2 tsp each chopped fresh thyme, origanum and parsley; 1 clove of garlic, crushed black pepper to taste; ½ tsp salt.
How to:
Place mushrooms in a shallow dish and cover with boiling water. Soak for 8 – 10 minutes to prevent the mushrooms from breaking apart when skewered. Drain well and pat dry.
Thread mushrooms and veggies onto skewers or kebabs sticks, alternating the different veggies for a colourful result. Add 1 – 2 bay, lemon or lime leaves in between veggies.
Mix oil, lemon juice and rind, herbs and garlic together and season with pepper.
Brush oil mixture onto skewers on all sides and marinate for 30 minutes. Season skewers with salt.
Grill over medium to low coals or until the veggies are just cooked, but not too soft. Brush with more of the marinade, while braaiing, if necessary.
The kebabs can be served with a pea and yoghurt dip or cottage cheese.
Tips:
Add pineapple to the skewers for a sweet flavour – it is delicious with pork or chicken.
A pinch of cumin or paprika or a chopped chilli can be added to the oil mixture if preferred.
For a different flavour add 1 Tbsp finely grated fresh ginger or add 1 tsp mild mustard to the oil mixture.
* Recipe & image by www.cookingfromtheheart.co.za
