Veggie Kebabs with Yogurt Marinade

Training for the Seneca 7 is going really well… since Saturday I have logged 16 miles. I finally spent some time planning out a sort of “training plan”. Basically, ever 2 weeks I’m going to add another 5 minutes to my run time and try to get a longer run in one day on the weekend.  I’m going to see how it goes and adjust accordingly. My overall plan is to build up my endurance but most of all to listen to my body. With running a bit more than usual, (my average used to be about 18 miles a week) I been trying to fill up on more protein to help rebuild my muscles. This recipe is filling, tangy and packs in a fair amount of protein and whole grains.

In my opinion every season is grilling season… grilling is one of the healthiest ways to cook food because you don’t need to add in any extra fat. I have been known to stand out in the snow and meticulously turn veggies to achieve that golden brown crispiness of a well grilled vegetable. This recipe is all about the veggies in this middle eastern/north African inspired dish. I marinated the veggies in yogurt for that tang and a little bit of extra protein

Veggie Kebabs with Yogurt Marinade

Wooden kebab skewers

1/2 cup of plain Greek yogurt

1/4-1/2 cup of water, depending on the thickness of the yogurt (the marinade should still be thick enough to coat the veggies well)

1 tablespoon of olive oil

1 teaspoon of oregano

1 teaspoon of basil

1/2 teaspoon of cayenne

1/4 teaspoon of dried garlic

black pepper

1 zucchini, sliced in 1/4 inch rounds

1 red bell pepper cut into 1in by 1in squares

1 yellow bell pepper cut into 1in by 1in squares

2 large portabella mushrooms cut into 1in by 1in squares

1 medium onion cut into 1in by 1in squares

1/2 an eggplant cut into 1in by 1in squares

First soak the skewers in water for a least and hour, if not longer, so they do not catch on fire on the grill. Preheat your grill to medium heat. In a gallon size zip-top bag, place yogurt, water and spices. Close the top and shake to mix ingredients together. Chop the veggies and place them on the skewers, piercing them though the short side. Make sure to leave a least an inch free at each end. Place the skewers in the zip-top bag, close it up and shake to coat the kebabs.

Place them on the grill for 2-4 minutes on each of the 4 sides, or until the veggies are nice and crispy. Serve with whole wheat couscous.

You can add chicken to your skewers if you want,  just make sure to marinate those second, in a separate batch than the veggie ones

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