Vegetable Skewers with Tahini
|Zucchini||3 , cut into 3/4 inch cubes (Courgettes)|
|Red peppers||2 , cut into 3/4 inch cubes|
|Peppers||2 , cut into 3/4 inch cubes (Yellow / Green)|
|Patty pan||8 , halved|
|Feta cheese||6 Ounce, cut into 3/4 inch cubes (185 Grams)|
|Chili oil||2 Tablespoon|
|Tahini dip||2 Tablespoon|
|Tahini||4 Ounce (1/2 Cup Or 125 Grams)|
|Natural yoghurt||3 Tablespoon (Thick One)|
|Lime juice||2 Tablespoon|
|Sweet chili sauce||1 Tablespoon|
|Tomato paste||1 Tablespoon (Puree)|
|Freshly ground black pepper||To Taste|
1. Thread zucchini (courgettes), red and yellow or green peppers, squash and feta cheese onto lightly oiled skewers. Brush skewers with oil and cook on a preheated hot barbecue or under a hot grill for 2 minutes each side or until brown and vegetables are tender crisp.
2. To make dip, place tahini, yoghurt, lime juice, chilli sauce, tomato paste (puree) and black pepper to taste in a bowl and mix to combine. Serve with kebabs.