Courgette Kebabs with Lemon Yoghurt
Marinated in a spicy, smoky harissa paste with a touch of cumin and chilli flakes, these courgette kebabs will fire up any gathering. Grill them up outside or indoors if it starts to rain (we do live in England after all) and serve them with our zingy lemon yogurt and a sweet, tangy apricot salsa.
Serves
Ingredients
For the Kebabs
<item-todo-done>3 courgettes<item-todo-done><item-todo-done>2 tbsp olive oil<item-todo-done><item-todo-done>2 tbsp harissa paste<item-todo-done><item-todo-done>1 tsp smoked paprika<item-todo-done><item-todo-done>1 tsp chilli flakes<item-todo-done><item-todo-done>1 tsp ground cumin<item-todo-done>
For the Yoghurt
<item-todo-done>200g plant-based yoghurt<item-todo-done><item-todo-done>1 tbsp extra virgin olive oil<item-todo-done><item-todo-done>½ lemon<item-todo-done><item-todo-done>½ tsp sumac<item-todo-done>
For the Apricot Salsa
<item-todo-done>150g dried apricots<item-todo-done><item-todo-done>1 small red onion<item-todo-done><item-todo-done>2 tbsp extra virgin olive oil<item-todo-done><item-todo-done>1 tbsp red wine vinegar<item-todo-done><item-todo-done>20g fresh parsley<item-todo-done>
Before you start
Griddle pan or barbecue on high heat | 8 metal skewers or soak wooden ones in water for 20 minutes
Prep the kebabs
- Slice the courgettes into 1cm rounds
- Place in a large bowl with the olive oil, harissa, paprika, chilli and cumin
- Toss to coat and thread onto the skewer
Make the salsa
- Roughly chop the apricot and parsley and place in a bowl
- Peel and thinly slice the red onion
- Add the olive oil, red wine vinegar and mix to coat
Make the yoghurt
- Place the yoghurt in a bowl with the extra virgin olive oil, zest and juice and sumac over the lemon and mix to combine
- Taste to season with salt and pepper
Cook the kebabs
- Place the courgette kebabs on the grill until charred, then turn over and cook the other side
Assemble and serve
- Warm the flatbreads and spread with the yoghurt
- Top with the kebabs and spoon over the salsa to serve