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.
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!
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