Serves 4-6
Ingredients:
2 each yellow squash, thick sliced
1 each zucchini, thick sliced
2 medium tomatoes, cut into wedges
8-10 each button mushrooms, stems removed
1/2 red onion, peeled and thick sliced
1/2 medium eggplant, thick sliced and quartered
4 tablespoons Ginger Infused Olive Oil
4 tablespoons Persian Lime Infused Olive Oil
2 teaspoons Turkish Seasoning Blend
2 teaspoons Fleur de Sel
1 teaspoon Pepe e Aglio
6 each garlic cloves, peeled and minced
Fresh basil, mint, and dill, for garnish
Instructions
Preheat a gas grill to medium-high heat or prep charcoals for a charcoal grill. Thread squash, zucchini, tomatoes, mushrooms, onion, and eggplant onto skewers and place the kebabs into a deep baking dish (large enough to fit the kebabs comfortably).
Drizzle the kebabs with Ginger and Lime Infused Olive Oils and sprinkle them with Turkish seasoning, salt, Pepe e Aglio and garlic, coating them as well as possible. Once seasoned, place the skewers on the grill and cook for 6-8 minutes, turning occasionally, until tender and lightly charred.
Remove from the grill and garnish with fresh herbs before serving. We like serving our kebabs with some couscous on the side.
