Vegetarian Kebab Recipe
Category: Main Dishes
Serves: 4
A deliciously satisfying vegetarian kebab made with a medley of roasted vegetables, crispy fried potatoes, creamy sauces, and tangy feta, all nestled in a warm pita. Perfect for a hearty meal, this recipe is easy to prepare and full of vibrant flavors. Serve it with a squeeze of lime for an extra burst of freshness.
Ingredients
| Ingredient | Quantity |
|---|---|
| Arab flatbread (pita) | 4 pieces |
| Bell peppers | 340g |
| Eggplant | 150g |
| Zucchini | 180g |
| Carrots | 90g |
| Garlic cloves | 3 |
| Extra virgin olive oil | 50g |
| Salt | to taste |
| Potatoes | 400g |
| Peanut oil | for frying |
| Dried oregano | 2g |
| Hot paprika | 2g |
| Sweet paprika | 1 tsp |
| Ground cumin | 1 tsp |
| Black pepper | to taste |
| Greek yogurt | 60g |
| Sour cream | 60g |
| Tomato paste | 1 tsp |
| Feta cheese | 200g |
| Ripe tomatoes | 1 |
| Fresh spring onion | 1 |
| Lettuce | as needed |
| Lime juice | to taste |
Instructions
-
Prepare the Spice Mix:
In a small bowl, combine the cumin, sweet paprika, dried oregano, hot paprika, and salt. Set aside for later use. -
Prepare the Vegetables:
- Wash the bell peppers, remove the seeds and membranes, and cut them into strips.
- Trim the zucchini and slice it into thin rounds.
- Peel and slice the carrots into thin rounds as well.
- Cut the eggplant into quarters lengthwise.
-
Cook the Vegetables:
- Heat the olive oil in a non-stick pan over medium heat. Add the garlic cloves (leave them unpeeled) and sauté briefly until fragrant.
- Add the eggplant, carrots, bell peppers, and zucchini to the pan. Sprinkle with a generous portion of the spice mix and stir well.
- Cook the vegetables for about 10 minutes, stirring occasionally, until they become tender but still have a slight bite. Remove from heat and set aside.
-
Prepare the Fried Potatoes:
- Wash and peel the potatoes. Cut them in half lengthwise, then into thinner strips.
- Rinse the potatoes under cold water to remove excess starch.
- Heat peanut oil in a saucepan to about 160-170°C. Carefully fry the potato strips in batches until golden and crispy. Drain on paper towels and season with salt while still hot.
-
Make the Sauce:
- In a small bowl, mix the Greek yogurt, sour cream, tomato paste, sweet paprika, and salt. Stir well to combine. This creamy sauce will add a nice tangy kick to the kebabs.
-
Prepare the Fresh Vegetables:
- Thinly slice the lettuce and the green part of the spring onion.
- Slice the tomato, pat it dry with a paper towel to remove excess moisture.
-
Assemble the Kebabs:
- Cut each piece of pita bread into a pocket.
- Fill the pita pockets with a generous portion of the cooked vegetables, fried potatoes, fresh tomato slices, lettuce, and spring onions.
- Crumble feta cheese on top and drizzle with the tangy yogurt sauce.
- Add a squeeze of fresh lime juice to brighten up the flavors.
-
Serve and Enjoy:
- Your vegetarian kebabs are ready! Serve immediately and enjoy a colorful and hearty meal packed with vibrant flavors.
Tips for Success:
- Vegetable Variations: Feel free to swap in other vegetables like mushrooms or cauliflower to customize the kebab to your taste.
- Feta Alternative: If you prefer a dairy-free version, you can substitute the feta cheese with a plant-based alternative.
- Make Ahead: The sauce and vegetable mixture can be prepared ahead of time for quick assembly when you’re ready to serve.
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 420 kcal |
| Protein | 12g |
| Carbohydrates | 56g |
| Fat | 18g |
| Fiber | 7g |
| Sodium | 650mg |
Enjoy these mouthwatering vegetarian kebabs with a crispy crunch and creamy sauce in every bite! Perfect for a fulfilling and healthy meal any time of day.
