Vegetarian kebabs
10 servings
150 minutes
Vegetarian skewers are a true embodiment of the rich flavors of vegetables, mushrooms, and cheese captured in a golden crust of aromatic batter. Their roots lie in European cuisine, where traditional meat dishes transform into light and healthy vegetarian alternatives. Sweet peppers, eggplant, zucchini, potatoes, and carrots complemented by spicy Dorblu cheese and tender Adyghe cheese create a rich palette of textures and aromas. Cumin, curry, and saffron add subtle Eastern notes while the crispy batter made from pea and wheat flour makes the skewers particularly appetizing. They are best served hot to enjoy the rich flavor and texture of each ingredient. Perfect as a standalone dish or an addition to light salads and sauces.
1
Wash all vegetables and mushrooms thoroughly. Cut into pieces and cubes.
- Bell pepper: 1 piece
- Eggplant: 1 piece
- Courgette: 1 piece
- Potato: 2 pieces
- Carrot: 2 pieces
- Cherry tomatoes: 10 pieces
- Button mushrooms: 250 g
2
Cut the cheese into pieces roughly the same size as the vegetables.
- Dorblu cheese: 50 g
- Adyghe cheese: 300 g
3
Now thread pieces of vegetables, mushrooms, and cheese onto wooden skewers. The order of threading vegetables for each skewer can vary.
- Button mushrooms: 250 g
- Adyghe cheese: 300 g
- Dorblu cheese: 50 g
4
Sift both types of flour and mix them. Add spices and gradually pour in water until the mixture thickens (about 700 ml). Mix everything thoroughly.
- Pea flour: 500 g
- Wheat flour: 300 g
- Cumin: 0.5 teaspoon
- Curry powder: 1 tablespoon
- Baking soda: 0.5 teaspoon
- Saffron: 1 tablespoon
- Ground black pepper: to taste
- Salt: to taste
5
Dip the skewers in the batter. Let the liquid drain a bit.
6
Heat the pan. Fry the skewers in olive oil on all sides until golden brown (on low heat, covered).
- Ground black pepper: to taste
- Salt: to taste
7
Serve hot.
