Go Back Email Link
–+ servings
Marinated in a spicy, smoky harissa paste with a touch of cumin and chilli flakes, these courgette kebabs will fire up any gathering. Grill them up outside or indoors if it starts to rain (we do live in England after all) and serve them with our zingy lemon yogurt and a sweet, tangy apricot salsa.
No ratings yet
Duration25 minutes
Prep Time25 minutes
Servings4 people

Ingredients

  • 3 courgettes
  • 2 tbsp olive oil
  • 2 tbsp harissa paste
  • 1 tsp smoked paprika
  • 1 tsp chili flakes
  • 1 tsp ground cumin
For the yogurt
  • 200 g plant-based yogurt
  • 1 tbsp extra virgin olive oil
  • ½ lemon
  • ½ tsp sumac
For the apricot salsa
  • 150 g dried apricots
  • 1 small red onion
  • 2 tbsp extra virgin olive oil
  • 1 tbsp red wine vinegar
  • 20 g parsley

Instructions

Prep the kebabs

  • Slice the courgettes into 1cm rounds.
  • Place in a large bowl with the olive oil, harissa, paprika, chilli, and cumin.
  • Toss to coat and thread onto the skewers.

Make the salsa

  • Roughly chop the apricots and parsley and place in a bowl.
  • Peel and thinly slice the red onion.
  • Add the olive oil and red wine vinegar, and mix to coat.

Make the yogurt

  • Place the yoghurt in a bowl with the extra virgin olive oil, zest, and juice from half a lemon, and sumac.
  • Mix to combine and season with salt and pepper to taste.

Cook the Kebabs

  • Place the courgette kebabs on the grill until charred, then turn over and cook the other side.

Assemble and serve

  • Warm the flatbreads.
  • Spread the yoghurt on the flatbreads.
  • Top with the kebabs and spoon over the salsa to serve.