Veggie Kebabs with Spicy Harissa Dip for #WeekdaySupper

Posted by on Oct 10, 2014 in Simple Meals | 2 comments

Veggie Kebabs with Spicy Harissa Dip for #WeekdaySupper

It’s Friday! A day when you want a simple, easy meal that you can munch and enjoy with little preparation and even less washing up. These Veggie Kebabs with Spicy Harissa Dip do just that – coming on the tail of a week of wonderful recipes from #WeekdaySupper participants. 

I have to apologise in case you arrived here a few hours ago expecting a recipe – I had an unexpected hospital visit, but they let me out for good behaviour, and so I’ve rushed to the computer to get this post out. 

Anyway, the food! Inspired by Mediterranean and North African flavours, these Veggie Kebabs add some colour and zing to these somewhat dreary October evenings, while the Harissa dip packs a spice punch. Kebabs are so versatile – you could really choose whatever combination of delicious veg you like, but aubergine, bell pepper, red onion and baby tomatoes are the key ingredients in mine. 

Veg Kebabs

They only take about 15 minutes under the grill or on a barbecue, and you can whisk up the sauce in no time while they’re sizzling. 

For me, these kebabs are a reminder of summer, and a delicious, quick, guilt-free supper. I had mine with rice, but you can stuff yours into pitta breads or do whatever you like! 

Veggie Kebabs with Spicy Harissa Dip
Yields 4
Mediterranean-inspired veggie supper
Write a review
Print
Total Time
20 min
Total Time
20 min
For the kebabs
  1. 1 yellow pepper
  2. 1/2 large red onion
  3. 1/2 large aubergine
  4. 4 -5 cherry tomatoes
  5. 60 grams halloumi cheese
  6. 1 teaspoon mixed herbs
  7. Squeeze of lemon juice
For the dip
  1. 70 grams natural yoghurt
  2. 1-2 teaspoons harissa paste
  3. 1 teaspoon finely chopped mint
Instructions
  1. Preheat the grill to medium.
  2. Roughly chop the veg and cheese into large pieces (halve the tomatoes).
  3. Skewer the pieces in random orders or pretty patterns onto some kebab sticks.
  4. Douse with a squeeze of lemon juice and sprinkle with herbs, then grill for 10-15 minutes, turning once, until lightly browned on each side.
  5. While the kebabs are cooking, make the sauce by combining the yoghurt, harissa paste and chopped mint in a bowl until evenly mixed.
  6. Plate up the kebabs and serve with your choice of rice, pitta, or anything else!
Happy Baking Days http://www.happybakingdays.com/
 Veg Kebabs

 

Weekday Supper Line Up for This Week:

Monday – Shrimp Curry (In A Hurry) by Chocolate Moosey
Tuesday – Chicken Quinoa Skillet Dinner by Cindy’s Recipes and Writings
Wednesday – Creamy Pumpkin Sausage Pasta by eating in instead
Thursday – Chicken, Broccoli and Bell Pepper Stir Fry by That Skinny Chick Can Bake
Friday – Veggie Kebabs with Spicy Harissa Dip by Happy Baking Days

8403137561_3bf910954c_o

If you’re looking for more quick and easy Weekday Supper recipes, check out our current Weekday Supper Menu, or drop by our Weekday Supper Pinterest board for more ideas!

2 Comments

  1. I always forget about making kebabs when it comes needing a quick meal. Haven’t tried harissa but that dip sounds easy enough!
    Carla recently posted..Saucy Taco Baked Chicken WingsMy Profile

  2. I love the idea of vegetarian kebabs for dinner! Easy and delicious!
    Liz recently posted..Scallops and Double Carrots #FrenchFridayswithDorie #SkinnyTipMy Profile

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge