Grilled vegetable skewers with pistachio pesto yogurt

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:
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  • Serves: 6 persons



  1. 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.
  2. 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.
  3. 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.
  4. 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.