Vegetable kebab with fresh corn garnish
4 servings
30 minutes
Vegetable kebab with a side of fresh corn is a bright, aromatic, and healthy dish from the rich traditions of Arab cuisine. Its roots trace back to the culture of Eastern grilling, where the combination of fresh vegetables and spicy marinades creates incredible gastronomic pleasure. The taste of this kebab is filled with the freshness of bell peppers, the juiciness of zucchini, and the spiciness of red onions, which acquire an appetizing caramel crust after grilling. The side of sweet corn with tomatoes and balsamic vinegar adds a pleasant sweet-sour note. This dish is perfect for summer picnics and friendly gatherings, delighting with rich flavors and ease of preparation.
1
Grease the grill rack with oil, preheat the grill to medium temperature.
- Olive oil: 0.3 glass
2
Preparing a corn side dish. Heat oil in a pan over medium heat. Add tomato, cover, and simmer for 4 minutes until soft. Add corn kernels and simmer for another 2 minutes until softened. Pour in vinegar and add mustard, simmer for another minute. Remove from heat. Add basil, salt, and pepper to taste.
- Olive oil: 0.3 glass
- Yellow tomatoes: 1 piece
- Corn on the cob: 1 piece
- Balsamic vinegar: 1.5 tablespoon
- Mustard powder: 1 teaspoon
- Chopped basil leaves: 2 tablespoons
- Yellow sweet pepper: 1 piece
- Zucchini: 1 piece
3
Preparing kebabs: mix oil, vinegar, and mustard powder in a small bowl.
- Olive oil: 0.3 glass
- Balsamic vinegar: 1.5 tablespoon
- Mustard powder: 1 teaspoon
4
Skewer 1 piece of bell pepper, zucchini, red onion, 1 mushroom, and 1 tomato on 12 skewers. Place the skewers with vegetables on a plate and brush with the prepared marinade. Season with salt and pepper to taste.
- Yellow sweet pepper: 1 piece
- Zucchini: 1 piece
- Red onion: 0.5 head
- Button mushrooms: 12 pieces
- Cherry tomatoes: 12 pieces
- Olive oil: 0.3 glass
- Yellow sweet pepper: 1 piece
- Zucchini: 1 piece
- Red onion: 0.5 head
- Button mushrooms: 12 pieces
- Cherry tomatoes: 12 pieces
5
Grill for 6-8 minutes, turning every 2 minutes, until the vegetables are tender and browned on all sides. Serve with a corn garnish.
