Vegetable kebabs are a great option for vegetarians or weight-conscious people, because healthy food can be delicious too. This recipe is intended for baking vegetables in nature, but home cooking is also possible. Vegetables can be skewered or grilled or wrapped in cling foil and charcoal.
You can take any vegetables to your taste, and the use of mushrooms and corn is also allowed in the preparation. Such kebabs are popular in the Mediterranean countries, and they are also often prepared in Armenian and Uzbek cuisine.
To prepare a kebab you will need:
- eggplant - 1 kg;
- zucchini - 1 kg;
- Bulgarian pepper - 1 kg;
- champignons - 1 kg;
- olive oil - 250 ml;
- apple cider vinegar - 190 ml;
- garlic - 5-6 cloves;
- balsamic vinegar - 60 ml;
- soy sauce - 50 ml;
- ground paprika - 2 teaspoons;
- salt;
- black pepper.
3-4 hours before cooking the shish kebab, you need to prepare the vegetables, cut them. Mushrooms - in half, eggplants - lengthwise, zucchini - in circles, bell peppers - in boats. To prepare the marinade, mix oil, balsamic and apple cider vinegar, soy sauce, add garlic, mashed with garlic.
For pickling vegetables, take a regular bag. Put vegetables in it and cover them with marinade. This will not compromise the integrity of the ingredients. Tie the bag and shake gently for 2 minutes to allow the marinade to spread evenly.
Place vegetables on a wire rack, grill on both sides on charcoal, for 10 minutes. The degree of readiness of the kebab can be determined by the slightly blackened skin, which can be easily removed after cooking. Serve shish kebab with meat or sour cream.
