A great vegetarian option for summer barbecues.
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
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.
- 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.