A great vegetarian option for summer barbecues.
Ingredients:
1 pound hellim, rinsed, patted dry and cut into 3/4 inch cubes
2 bell peppers (any color), cut into 1 inch chunks or slices
2 small zucchini, cut into 1/2 inch rounds
1 cup cherry tomatoes
2 small red onion, peeled and cut into 1 inch chunks or small wedges
2 tbsp olive oil
Juice of half a lemon
2 cloves garlic, minced
1 tsp dried oregano
1 tsp finely chopped fresh mint leaves
1/2 tsp crushed red pepper (more to taste)
Salt and freshly ground pepper
Wooden skewers, soaked in water for at least 30 minutes prior to use
Directions:
Whisk together oil, lemon juice, garlic, oregano, mint and red pepper flakes in a large bowl. Salt and pepper to taste.
Add hellim, peppers, zucchini, tomatoes, and onion to the bowl and toss to combine.
Thread hellim and vegetables onto skewers and grill over a medium high heat for 5 to 6 minutes per side, until the hellim is browned and the vegetables are cooked through.
Notes:
- You can brush any leftover marinade over the kebabs as they cook, if desired.
- The marinade can be prepared in advance and held in the refrigerator for up to 5 days.
