Chargrilled Kebabs

Chargrilled kebabs are a delicious and vibrant dish that brings together a variety of colorful vegetables, infused with the flavors of lemon, garlic, and rosemary. This recipe combines red, green, and yellow peppers, courgette (zucchini), baby aubergines (eggplants), and red onions on skewers, creating a visually appealing and flavorful meal. The vegetables are marinated in a mixture of freshly squeezed lemon juice, olive oil, crushed garlic, and chopped fresh rosemary, which adds a zesty and aromatic touch. The kebabs are then grilled to perfection, allowing the vegetables to develop a smoky charred flavor. Serve these kebabs hot as a main course or as a side dish at your next barbecue or gathering. Follow the simple steps below to create a vibrant and tasty chargrilled kebab dish that will impress your guests.

INGREDIENTS:

• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon olive oil
• 1 garlic clove, crushed
• 1 tablespoon chopped fresh rosemary leaves
• 1 red pepper, seeded and sliced into 2.5cm/1in pieces
• 1 green pepper, seeded and sliced into 2.5cm/1in pieces
• 1 yellow pepper, seeded and sliced into 2.5cm/1in pieces
• 1 courgette, sliced into 2.5cm/1in pieces
• 4 baby aubergines, quartered lengthways
• 2 red onions, each cut into 8 wedges
• Salt and freshly ground black pepper

PREPARATIONS:

1. If using bamboo skewers, soak them in cold water for at least 30 minutes before using to prevent them from burning on the grill.
2. Put the sliced peppers, courgette, aubergines, and red onion wedges in a large bowl.
3. In another small bowl, whisk together the freshly squeezed lemon juice, olive oil, crushed garlic, and chopped fresh rosemary leaves. Season the mixture with salt and freshly ground black pepper, and whisk again to combine.
4. Pour the lemon juice mixture over the vegetables in the large bowl, and stir well to coat the vegetables evenly.
5. Preheat the grill to medium heat.
6. Thread the marinated peppers, courgette, aubergines, and onion wedges alternately onto 8 skewers.
7. Arrange the kebabs on the grill rack and cook for 10-12 minutes, turning them frequently, until the vegetables are lightly charred and tender.
8. Once cooked, remove the kebabs from the grill and serve them hot.

SPECIAL INSTRUCTIONS:

• Soaking bamboo skewers in cold water before grilling helps prevent them from burning.
• You can customize the kebabs by adding other vegetables of your choice, such as cherry tomatoes or mushrooms, to the skewers.

TIPS:

• Serve the chargrilled kebabs as a main course accompanied by a side of rice or couscous.
• These kebabs can also be served as a side dish to complement grilled meats or seafood.
• Garnish with fresh herbs, such as parsley or mint, for added freshness and flavor.

YIELD: Serves 4.

Chargrilled kebabs are a vibrant and flavorful dish that showcases the beauty and taste of grilled vegetables. This recipe combines red, green, and yellow peppers, courgette (zucchini), baby aubergines (eggplants), and red onions, marinated in a zesty mixture of freshly squeezed lemon juice, olive oil, crushed garlic, and chopped fresh rosemary. The result is a colorful and aromatic dish that will impress both vegetarians and meat-lovers alike.

Preparation is simple, requiring you to thread the marinated vegetables onto skewers and grill them until they are lightly charred and tender. These kebabs make a perfect main course or side dish, complementing a variety of meals and adding a fresh and vibrant touch to your table.

Customize the kebabs by adding other vegetables of your choice, such as cherry tomatoes or mushrooms, to the skewers. Serve them hot with a side of rice or couscous, and garnish with fresh herbs like parsley or mint for an extra burst of flavor.

Whether enjoyed at a summer barbecue or as a delicious weekday meal, chargrilled kebabs are a delightful and healthy option that will satisfy your cravings for grilled goodness.