BBQ Veg & 3 Cheese Kebab With Spiced Greek Yoghurt
Serving this dish with an interesting salad will stretch the kebabs to serve four, but if you love cheese, then you might one all to yourself! The spiced yoghurt dressing lifts the flavours.
The Smoky Paprika Oil has been blended with over seven different herbs and spices. The coconut oil has no coconut taste, which allows the Moroccan flavours of the oil to come through in the dressing.
BBQ Veg & 3 Cheese Kebab With Spiced Greek Yoghurt Dressing
100g of Panner
1 Yellow pepper
1 Red Pepper
100g Greek yoghurt
2 Tbsp Zing Foods Smoky Paprika Oil
Cut the cheese into small cubes approx 2.5cm.
Deseed the peppers and cut into squares approx 2.5cm
Slice the courgette width ways to create thin rounds; the thinner, the better
Assemble the kebabs by alternating pepper, courgette, cheese, courgette, and you should end up with six pieces of cheese (2 of each flavour) on each.
BBQ the kebabs for 5mins, turning occasionally. Keep an eye on them to avoid burning. Once cooked, keep warm.
Warm the yoghurt and melt in the Smoky Paprika Oil, mix till combined.
Drizzle the dressing over the warm kebabs or serve separately on the side.