Vegetable Kebabs with Coriander Coconut Cream Sauce
Kebabs have a long history and are believed to have originated in the Middle East around the 17th century. They have since become popular in various cuisines around the world.
This is vegan and gluten free recipe. Dish can be prepared in 35 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.
Ingredients
- 2 piece Bell peppers
- 1 piece Zucchini
- 1 piece Red onion
- 200 gram Cherry tomatoes
- 150 gram Button mushrooms
- 2 tablespoon Olive oil
- 2 tablespoon Lemon juice
- 2 clove Garlic
- 20 gram Coriander leaves
- 200 milliliter Coconut milk
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 4 piece Skewers
Instructions
- Preheat the grill or oven to medium-high heat.
- Cut the bell peppers, zucchini, and red onion into bite-sized pieces.
- Thread the vegetables, cherry tomatoes, and button mushrooms onto skewers.
- In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, and black pepper.
- Brush the marinade over the vegetable skewers.
- Grill or bake the skewers for about 10-15 minutes, turning occasionally, until the vegetables are tender and lightly charred.
- Meanwhile, prepare the coriander coconut cream sauce. In a blender, combine coriander leaves, coconut milk, lemon juice, garlic, salt, and black pepper. Blend until smooth.
- Serve the vegetable kebabs with the coriander coconut cream sauce on the side.
- Enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 25g9%
- Sugars 8g
- Protein 8g16%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.