Vegetable kebabs

Vegetable kebabs

• Manufacturing Aspects
• Featured Recipes

Vegetables are also unpretentious to culinary devices. They can be safely fried on skewers using even homemade barbecues, in grill devices, on a barbecue grid, on wooden skewers, or simply over a fire, if you wrap the baked products in food foil. In the East, vegetables are even fried on an ordinary iron sheet, which turns out to be a completely applicable method for their real heat treatment.

Although the production of all vegetables does not cause culinary difficulties, when using them for kebabs, it is necessary to take into account certain individual characteristics of these products.

Manufacturing Aspects

If you decide to cook specifically vegetable dishes in nature, you should keep the following in mind:

• An ideal vegetable kebab can only be achieved in this case if only the freshest, highest quality and juiciest vegetables are consumed. The following are excellent options for this: “little blue” eggplants, dense tomatoes, all types of zucchini with narrow skin, zucchini, onions, large peppers and certain types of mushrooms.
• You only need to form kebabs from goods that require uniform frying times.
• Kebabs can be made from either whole or chopped vegetables.
• If whole eggplants and zucchini are fried, they need to be pierced.
• It is also better to fry the peppers completely, since in this case they can retain their maximum juiciness and flavor.
• It is not recommended to cut tomatoes, otherwise the loss of not only their juice, but also the pulp is inevitable.
• If you need to use mushrooms in kebabs, then champignons are the best choice. They have a compact structure, they are tasty, and they are guaranteed to be purchased annually.
• It is fashionable not to peel potatoes for barbecue. It is simply cut into portioned segments directly with the skin.
• Marinades for all types of peppers, zucchini and delicious eggplants are best made using balsamic vinegar, dry wine or lemon juice.
• But for tomatoes, potatoes or cabbage, dry marinades are usually prepared from thyme, crushed garlic, herbs de Provence and basil.
• If you don’t have time for a marinade, but still want to add subtle notes of spice to your vegetables, then you can create a little trick. Ground fragrant herbs, for example, thyme, herbes de Provence or rosemary, are simply thrown onto the hot coals. After this, the vegetables will certainly be saturated with light, additional fragrant flowers.
• And extreme. It should not be forgotten that any vegetable kebab cooks fantastically quickly and requires continuous periodic turning. Even large ones will be ready in max = 15 minutes, and if they are cut into pieces, then max = 5 minutes is enough.

For an outdoor picnic, you should not get carried away with very complex recipes, which are saturated with a lot of ingredients in marinades, lengthy preliminary steps and contain a huge amount of vegetables used. It is completely enough to limit ourselves to the most ordinary recipes.

Featured Recipes

It’s amazing, but even just one type of vegetable makes excellent kebabs.
A good vegetable kebab can also be prepared from everyone’s favorite potato.

Potato kebab

Usually, when camping, the tubers are either simply baked in ash, or they are wrapped in food foil. But even tastier is the kebab that is cooked on skewers.

• Young potatoes with medium tubers – kilogram.
• Smoked sausage with fat - approximately four hundred grams.
• Garlic – four medium-sized cloves.
• Vegetable oil - approximately three tablespoons.
• Dill - one small bunch.
• Salt is optional.

1. The tubers need to be washed, dried and cut into slices. Their thickness must be in the standard

1 cm. Then it should be placed in a suitable container.

There is a slightly different recipe for such a kebab, where smoked lard is used instead of sausage. But not everyone loves lard, especially children, but almost everyone will obviously like this kind of vegetable kebab.

Tomato kebab

For this, it is necessary to select medium-sized, strong tomatoes so as not to cut them. You can cut large fruits, but then some of their juice will inevitably leak out.

• Tomatoes and better sweet types - 6 medium fruits.
• Vegetable oil and high-quality balsamic vinegar - approximately ¼ cup each.
• Sprigs of any greenery, preferably basil and cilantro - four each.
• Dark pepper and large salt - one pinch each.

1. Whole tomatoes are carefully strung onto skewers or skewers, lightly greased with oil and sent to fry on a prepared grill.
2. Fry for only 10 minutes.
3. The sauce cooks quickly. In any suitable container mix: chopped herbs, pepper, balsamic vinegar, vegetable oil and the required amount of salt. You can add a couple of drops of lemon juice. That's all the sauce for the cooking tomatoes.
4. All that remains is to pour the sauce over the fried tomatoes and enjoy the juiciest vegetable kebab.

In exactly the same way, you can prepare shish kebab from just peppers. Making large zucchini or eggplants is even more convenient if you do it not on skewers, but on a mesh.

Assorted

There is no doubt that vegetable kebab will be even more aromatic and tastier if it is marinated in advance. Any marinade for it is completely simple, and the vegetables themselves marinate very quickly.

• Eggplants together with zucchini - 300 g each.
• Tomatoes and any sweet peppers - 200 g each.
• Onion – 100 g.
• Champignons – 10 large pieces.
• Garlic – four cloves.
• Vinegar and preferably balsamic – ¼ cup.
• Olive oil – 80 ml.
• Sugar - a teaspoon.
• Water – ¼ cup.
• Salt is optional.

1. Mix water, sugar and balsamic vinegar in a suitable container.
2. Oil, chopped garlic are added to the mixture and, naturally, everything is mixed.
3. Vegetables and champignons are cut into slices of medium thickness, and peppers are simply cut into strips.
4. Everything chopped is placed in a container with marinade and left alone at normal temperature for 30 minutes.
5. Then the pickled ingredients are removed from the marinade, salted, placed on a grid and fried for about 10 minutes.
6. Then the cooked champignons and vegetables are eaten separately, choosing the fried components of the dish according to your preference, or you can create a wonderful vegetarian salad from them.

Cooking Khorovets

This simple method of preparing an unusually tasty dish from vegetable shish kebab has long crossed the borders of Armenia. No preparatory processing, the very minimum of ingredients, a completely free choice of the method of baking vegetables, and the next vegetarian version of the salad will be ready in a minimum of time.

• Medium-sized eggplants - four pieces.
• Sweet peppers – 5 large.
• Garlic – 5 huge cloves.
• Onions - a couple of large onions.
• Lemon juice - a quarter glass.
• Any vegetable oil - half a glass.
• Cilantro - medium bunch.
• Dark pepper - at your discretion.

1. Eggplants and peppers are placed sparingly on a grid and fried until the skin begins to burn. If there is no mesh, then they can be fried on skewers or even on any alloy sheet that is usually laid directly on the grill.
2. You need to peel the fried vegetables, cut them, put them in a suitable container and mix with chopped cilantro, grated garlic, chopped onion, lemon juice, pepper and vegetable oil.
3. Everything is mixed, infused for a couple of minutes and an excellent Armenian vegetarian masterpiece is ready to eat.

This is how you can easily and quickly prepare not only a wonderful shashlik of vegetables on the grill, but also in any grill or simply on a grid.

Vegetable kebab: 8 unique recipes

Dietary vegetable kebab is a real “substitute” for regular meat kebab. It is low in calories, but at the same time nutritious and very necessary. To make it, you will need vegetables, seasonings, a little free time and a good mood.

We offer you a delicious selection of vegetable kebab recipes that you simply cannot resist!

Vegetable kebab on the grill

©oksana_absurdistika

Ingredients:

• zucchini – 1 pc.
• eggplants – 2 pcs.
• bell pepper – 2 pcs.
• tomatoes – 3-4 pcs.
• onions – 2 pcs.
• champignons – 10 pcs.
• olive oil (or vegetable) – 3-4 tbsp. l.
• spices
• parsley
• dill
• basil

How to cook?

1. Wash all vegetables (eggplants, peppers, tomatoes, onions) and cut into not very thin rings. Finely chop the greens. You can cut the mushrooms in half if they are huge. If you wish, you can cook them whole.
2. Marinate the vegetables in a mixture of olive oil, spices, chopped basil, dill, parsley and leave them for at least an hour (stir the ingredients from time to time, as the marinade may settle to the bottom of the bowl and not all vegetables will be equally marinated).
3. Cook shish kebab from vegetables on the grill or on a previously built fire.

Shish kebab of vegetables with Adyghe cheese

Ingredients:

• zucchini – 2 pcs.
• eggplants – 2 pcs.
• tomatoes – 3-4 pcs.
• sweet pepper – 2-4 pcs.
• Adyghe cheese – 400-500 g
• vegetable oil (olive oil)
• ketchup (we recommend homemade tomato paste)
• salt

How to cook?

1. Rinse the vegetables well. Cut zucchini, eggplant and tomatoes into rings, pepper and Adyghe cheese into large cubes.
2. Place all the ingredients (except the tomatoes) in a large bowl, sprinkle with salt and olive oil, then stir well.
3. Thread vegetables onto skewers or wooden skewers in a random order, placing cheese and tomatoes only between the zucchini and eggplant rings.
4. Cook the kebabs over the fire until the vegetables become soft.

Delicious kebab with corn

Ingredients:

• zucchini – 230 g
• champignons – 500 g
• sweet corn on the cob – 300 g
• cherry tomatoes – 300 g
• olive oil – 100 g
• garlic – 10 g
• young onion
• dill
• spices

How to cook?

1. Wash the day and finely chop the herbs and garlic. Then mix all the ingredients and season with olive oil and spices.
2. Cut zucchini and corn into rings.
3. Thread vegetables onto wooden skewers or skewers in the following order: champignon, corn, tomato, zucchini, champignon.
4. Cook the dish on the grill or fire, turning the vegetable kebab over from time to time so that it cooks moderately.

Champignon skewers in the oven

©realkebab.ru

Ingredients:

• champignons – 300 g
• garlic – 1 tooth.
• vegetable oil – 2 tbsp. l.
• soy sauce – 2 tbsp. l.
• lemon juice – 1 tsp.
• sweet paprika – 0.5 tsp.
• dill (or other greens)

How to cook?

1. Place the peeled champignons in a bag.
2. Finely chop the dill and garlic. Then place these ingredients in a bag with mushrooms and add paprika, olive oil, soy sauce and lemon juice. Tie the bag and shake it well.
3. Marinate the mushrooms in the sauce for about 10-15 minutes.
4. Thread the mushrooms onto skewers and place in the oven. Cook the dish for 12-15 minutes at a temperature of 200-230 degrees.

Shish kebab of eggplants, peppers and olives

©eda.2k.ua

Ingredients:

• eggplant – 500 g
• sweet pepper – 300 g
• olives (pitted) – 100 g
• vegetable oil (olive) – 50 ml
• soy sauce – 50 ml
• lemon – 1 pc.
• greens - bunch
• lettuce leaves - a bunch
• pepper

How to cook?

1. Rinse the lemon and squeeze the juice out of it. Then mix it with soy sauce, adding a little pepper.
2. Cut the eggplant into rings, place in a large saucepan or deep bowl, pour over the marinade and leave for 30 minutes.
3. Meanwhile, chop the bell pepper.
4. Thread vegetables (eggplant, peppers) and olives onto wooden skewers in a random order.
5. Grill the kebab on the fire or grill until the vegetables are fully cooked.
6. Before serving, place the vegetable skewers on lard leaves and garnish with finely chopped herbs.

Vegetable kebab with apricots

©keramikaprofi.ru

Ingredients:

• young potatoes – 10-12 pcs.
• bell pepper – 1 pc.
• cherry tomatoes – 125 g
• onions – 2 pcs.
• apricots – 4 pcs.
• olive oil – 4-6 tbsp. l.
• basil
• pepper
• salt

How to cook?

1. To begin, cut the bell pepper into large pieces, the onion into 4 parts, then divide each into 3-4 slices. Cut the apricots in half, removing the pits.
2. While chopping the vegetables, boil the baby potatoes. Then cool it and cut it in half (or into 2-3 parts, if necessary).
3. Finely chop the basil and garlic, add olive oil and spices to them and stir everything well.
4. Thread the kebab, alternating vegetables and fruits. Before starting production, coat them with marinade and leave for 10-15 minutes.
5. Grill your trusty shish kebab on hot coals or a grill, turning the skewers from time to time.

Vegetable and shrimp skewers

©southernboydishes.com

Ingredients:

For the inside:

• shrimp (cooked) – 24 pcs.
• cherry tomatoes (or other small ones) – 24 pcs.
• zucchini – 1 pc.
• yellowish pepper – 1 pc.
• young onion
• kosher salt
• pepper
• lemon

For the pesto:

• parsley - bunch
• fresh tarragon - ¼ cup
• unsalted roasted pistachios – ¼ cup
• garlic – 1 tooth.
• lemon juice – 5 tsp.
• kosher salt – ¼ tbsp. l.
• pepper – ¼ tbsp. l.
• olive oil – ½ cup
• water – 1 tbsp. l.

How to cook?

1. Finely chop the tarragon, parsley, pistachios, lemon juice, garlic, salt and pepper in a blender. Then add olive oil to these ingredients and whisk everything again to obtain a homogeneous mass. Divide the pesto into two parts.
2. Soak 8 wood skewers in water for 30 minutes and begin preparing the vegetables.
3. Cut the pepper into cubes, zucchini into rings, and young onions into 3-4 pieces.
4. Thread the ingredients onto skewers in the following order: onion, pepper, zucchini, tomato, shrimp.
5. Then lightly drizzle the vegetables and seafood with olive oil and brush with sauce.
6. Cook vegetable skewers in the oven for 5 minutes at 450-550 degrees or on the grill (2-3 minutes on each side).
7. Finally, garnish the dish with freshly squeezed lemon juice and the remaining pesto and serve immediately.

Vegetable kebab without marinating

©ovkuse.ru

Ingredients:

• pepper – 3 pcs.
• tomatoes – 3 pcs.
• onions – 3 pcs.
• eggplant – 1 pc.
• lemon – ¼ pcs.
• vegetable oil (olive)

How to cook?

1. Peel the onion, remove the stem from the eggplant, then thread the vegetables along with the tomatoes onto skewers. If desired, you can cut the eggplant and onion into small pieces.
2. Sprinkle all the ingredients with oil and fry over hot coals, turning the skewers from time to time so that the vegetables do not burn.
3. Serve the finished kebab to the table, sprinkling with lemon juice.

Prepared by Tatiana Krysyuk

Vegetable kebab

A collection of tried and tested vegetable kebab recipes with step-by-step photos and instructions. We will tell you and show you how to cook a tasty and delicious vegetable kebab!

Sort recipes by .

Vegetable kebab recipes

Ingredients

Tomatoes – 2-3 pcs.

Onions – 1-2 pcs.

Reddish bell pepper – 1 pc.

Coriander greens - for serving

Soy sauce – 50 ml

Table salt - to taste

Ingredients

Bell pepper – 2 pcs.

Onions – 2 pcs.

Dark pepper (peas)

Ingredients

Large tomatoes – 5-6 pcs.

Soy sauce - for marinating

Garlic – for serving

Ingredients

Bell pepper – 2-3 pcs.

Tomatoes – 5-6 pcs.

For refueling:

Fresh hot pepper – 0.5 pcs.

Lemon (zest) – 1 pc.

Olive oil – 2-3 tbsp.

Ground pepper - to taste

Additionally:

Cheese, meat, seafood - to taste

Ingredients

Adyghe cheese – 400 g

Salt and spices - to taste

Wheat flour – 50 g

Vegetable oil - for frying

Ingredients

Pork (neck) – 800 g

Chicken breast – 600 g

Kebab ketchup – 4 tbsp.

Onions – 1-2 heads

Barbecue seasoning - to taste

For the vegetable kebab:

Bell pepper – 2 pcs.

Champignon mushrooms – 200 g

Soy sauce – 4 tbsp.

Ingredients

Zucchini (young) – 500 g

Olive oil (or sunflower) – 3-4 tbsp.

Garlic – 3-4 cloves (large)

Pepper, h.m. - taste

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Societies › Deliciously eat › Blog › [Simple] Shish kebab and vegetables on the grill.

Good day!

Surely the topic has been hackneyed to the point of nightmare, but in the end I came up with a universally suitable marinade for barbecue and it doesn’t matter what kind of meat it is made from. The only spices are salt and dark pepper.

Marinade:
1. Lemon 1/2 or whole.
2. Onion 1-2 heads
3. Water
4. Salt
5. Dark pepper (mill)

For 2 kg of pork, you can squeeze half a large lemon. The onion is crushed in a blender (immersion blender with a glass attachment) so that the onion releases all its juices. I add water so that it actually hides the meat. Salt. Pepper in the mill and that's it. For chicken, you can add more lemon, and it’s also best to use “elbows”; at the moment, the wings are sold in stores separately. The elbow is part of the wing with 2 bones, it is most convenient for frying on a grid or skewer.

I always try to skewer pork.
Chicken on a grid or skewer.

Marinade:
1. Vegetable oil
2. Soy sauce
3. Garlic
4. Spices - Italian herbs
5. Salt
6. Dark pepper (mill)

We cut vegetables, do not chop them into small pieces, zucchini and eggplants 1.5 - 2 cm wide. The thicker corn is 3 - 4 cm. The onion is 1 - 1.5 cm wide. If we don’t cut the cherry tomatoes. Sweet pepper according to the structure of the pepper at first and later in half. We fill the vegetables with vegetable oil, here everything is as annoying as it may sound to the eye, the vegetable oil must entwine the vegetables, there does not have to be a lot. Pour the same amount of soy sauce, half a head of garlic, a few pinches of Italian herbs, salt and dark pepper.

All this can be fried on a skewer, close the first and end of the skewer with pieces of corn, or place them in rows on a grid.

What vegetables are suitable:
Tomatoes - I only take sweet ones and, as practice shows, the cherry variety is best baked.
In our region, it is especially difficult to find sweet tomatoes, so cherry tomatoes are often the right choice. But you need cherry tomatoes, not tomatoes on the branches that are called. Eggplant, zucchini, sweet pepper (reddish, yellowish, greenish).
I usually take ready-made corn, pickled on the cobs, which is available in our region all year round.
The onion should not be cut thinly, otherwise it will burn. I'm tired of simply marinated, but baked is much more exciting.

Summary
On the table we get a magical play of colors and tasty meat, especially not overpowered by any marinade, untainted taste of meat with notes of lemon.