Very Veggie Kebabs

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Very Veggie Kebabs
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Make the yogurt dressing first 75ml fresh
coriander, parsley and basil (or other fresh
herbs) 200ml crème fraiche or natural yogurt, 1-2
x 15ml spoons lemon juice.
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1. Chop the herbs finely and mix with the yogurt.
Add lemon juice to taste.
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2. Cover with cling film and refrigerate.
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Next, gather the ingredients and equipment for
the marinade.
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1. Put 2 x 15ml spoons of olive oil in a mixing
bowl.
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2. Add 2 x 15ml spoons of clear honey.
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3. Peel a large clove of garlic, crush and add
it to the mixture.
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4. Add the juice of a lemon.
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5. Add 1 x 15ml spoon of wholegrain mustard.
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6. Finally, add a little salt and pepper.
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7. Whisk the ingredients together and leave to
one side.
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Next its time for the kebabs
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1. Soak some wooden kebab skewers in clean cold
water for at least two hours before using. This
will help to prevent them from catching fire
during cooking.
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2. Hard vegetables like this sweet potato need
some pre-cooking. Peel off the skin.
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3. Cut into thick slices, then each slice into
quarters.
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4. Put in a dish with 2 x 15ml spoons of water,
cover with cling film, make some holes in the top
and microwave on full power for about 4 minutes,
until just tender.
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5. Peel a carrot, cut off the top and bottom.
Carrots also need some pre-cooking.
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6. Cut into chunks, put in a dish with 2 x 15ml
water, cover with cling film. Make holes in the
top and microwave on full power for about 4
minutes until tender.
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7. Wash and dry 2 courgettes. Cut a piece from
each end and throw away. Cut into 2cm rings.
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8. Cut around the top of the pepper and pull out
the seed head. Cut a slice from the bottom.
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9. Cut down through the pepper and open up into
a strip. Remove any seeds and white fibrous
bits.
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10. Cut into pieces about 4cm wide.
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11. Cut each pieces in half. Do exactly the
same (slides 8-10) with the yellow or green
pepper.
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12. Grip the red onion in a bridge hold and cut
in half through the root and shoot. Peel off the
papery skin and one other layer.
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13. Put the flat sides down on the board and
again using the bridge hold, cut into quarters.
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14. Cut across each quarter and split into
layers.
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15. Cut a slice from each end of the aubergine
and discard. Cut into rings about 3cm wide.
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16. Cut each ring into quarters.
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Aubergine Mushrooms Sweet potatoes
Cherry tomatoes Canned new potatoes
Red pepper Red onion Pineapple chunks
Carrot Courgette
Yellow pepper
17. The prepared ingredients.
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18. Add the vegetables to the marinade and mix
well. Use clean hands to do this. If possible,
leave the vegetables in the marinade for a while
to absorb some of the flavours.
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19. Thread the vegetables onto the skewers. Try
to alternate shapes and colours.
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20. Place on a baking tray and drizzle some of
the marinade over the vegetables.
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21. Place under a pre-heated grill.
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22. Split some pitta bread (use scissors for
primary children) and warm both sides under the
grill without toasting.
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23. When cooked the kebabs should be tender and
golden.
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24. Serve in the warmed pittas with some of the
yogurt dressing.
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As an alternative, you can roast the vegetables
until tender and golden.
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Serve in the warmed pitta with the herb dressing.