Grilled vegetable skewers with pistachio pesto yogurt
These simple grilled courgette, onion and mushroom kebabs make for barbecuing at its best. Serve with a quick pistachio yogurt, studded with ruby-red pomegranate seeds
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 3garlic cloves, finely grated
- 1lemon, juiced
- ½tsp sea salt flakes
- ½tsp pul biber chilli flakes
- ½tsp dried mint
- ½tsp dried oregano
- 4tbsp olive oil
- 3courgettes, cut into 4cm chunks
- 3small red onions, skinned, quartered and separated into layers
- 12chestnut mushrooms, cleaned
- 150g shelled pistachios, toasted and cooled
- zest of 1 lemon plus 1 tbsp of juice
- 1garlic clove, finely grated
- 10g mint leaves
- 50ml olive oil
- 250g full-fat greek yogurt
- 1tbsp pomegranate molasses
Instructions
Step 1
In a bowl combine the garlic for the skewers with the lemon juice, salt, spices and herbs, then whisk in the oil and toss in the veg to marinate for a few hours.Step 2
To make the yogurt dip, heat the oven to 200C/180C fan/gas 6 and roast the pistachios for 6-7 mins or until crisp and toasted. Blitz them in a food processor with a pinch of salt until you have a fine crumb. Add in the lemon zest and juice, garlic and mint, and blitz again until you have a coarse paste. Add the oil and whizz to a smooth paste – if it’s too thick, add 2-3 tbsp of water and whizz again.Step 3
In a big bowl, fold the yogurt with the molasses, season, then swirl in the pistachio paste to create gorgeous contrasts of cream and green.Step 4
Skewer the vegetables onto heatproof metal or soaked wooden skewers, and grill under the grill’s highest setting (or over the barbecue) for 8-10 mins. Serve with flatbreads, salad and the yogurt.