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Hellim Veggie Kebabs

April 27, 2018

Here is a great vegetarian option for summer barbecues.  

 

Ingredients:

1 pound hellim, rinsed, patted dry and cut into 3/4 inch cubes

2 bell peppers (any color), cut into 1 inch chunks or slices

2 small zucchini, cut into 1/2 inch rounds

1 cup cherry tomatoes

2 small red onion, peeled and cut into 1 inch chunks or small wedges 

2 tbsp olive oil

Juice of half a lemon

2 cloves garlic, minced

1 tsp dried oregano

1 tsp finely chopped fresh mint leaves 

1/2 tsp crushed red pepper (more to taste)

Salt and freshly ground pepper

Wooden skewers, soaked in water for at least 30 minutes prior to use

 

 

Directions:

Whisk together oil, lemon juice, garlic, oregano, mint and red pepper flakes in a large bowl.  Salt and pepper to taste.

 

Add hellim, peppers, zucchini, tomatoes, and onion to the bowl and toss to combine.

 

Thread hellim and vegetables onto skewers and grill over a medium high heat for 5 to 6 minutes per side, until the hellim is browned and the vegetables are cooked through.

 

Notes:

* You can brush any leftover marinade over the kebabs as they cook, if desired. 

* The marinade can be prepared in advance and held in the refrigerator for up to 5 days.

 

 

 

 

 

 

 

 

 

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