Kebabs with Herb Sauce
|Green pepper||1 , seeded and cut into 2 3/4 inch squares|
|Zucchini||2 , cut into 3/4 inch pieces (Courgettes)|
|Red onion||1 , cut into 3/4 inch pieces|
|Eggplant||1 , cut into 3/4 inch pieces (Aubergine)|
|Olive oil||2 Tablespoon|
|Lemon juice||2 Tablespoon|
|Chopped fresh oregano/1 teaspoon dried oregano||1 Tablespoon|
|For herb sauce|
|Chopped fresh dill||1 Tablespoon|
|Snipped fresh chives||2 Tablespoon|
|Sour cream||8 Ounce (1 Cup Or 250 Gram)|
1. Preheat barbecue to a medium heat. Thread a piece of green pepper, zucchini (courgette), onion, eggplant (aubergine) and a tomato onto a lightly oiled skewer. Repeat with remaining vegetables to use all ingredients.
2. Combine oil, lemon juice and oregano and brush over kebabs. Place kebabs on lightly oiled barbecue grill and cook, turning several times, for 5-10 minutes or until vegetables are tender.
3. To make sauce, place dill, chives, sour cream and lemon juice in a bowl and mix to combine. Serve with kebabs.