Grilled Thyme-Cumin Vegetable Kabob
- Ready In:
- 20mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 12 mushrooms (crimini or button)
- 473.19 ml grape tomatoes or 2 large ripe tomatoes
- 1 red bell pepper, cut to 1-inch squares
- 1 medium onion, quartered
- 44.37 ml extra virgin olive oil
- 14.79 ml fresh thyme leave
- 1.23 ml cumin
- 1.23 ml kosher salt
- pepper, to taste
- 226.79 g plain yogurt
- 1.23 ml cumin
- salt and pepper
directions
- Preheat grill to medium heat.
- If using whole tomatoes, cut each into quarters and then cut each quarter in half again so you have pieces about 1-inch in size. If using grape or cherry tomatoes, leave whole.
- Cut pepper into 1-inch pieces, removing the stem and seeds.
- Quarter the onion and separate the layers.
- Toss all vegetables in a medium bowl with olive oil, fresh thyme, cumin, salt and pepper until thoroughly coated.
- Take a skewer and alternate colors and vegetables so you get a good variety.
- Once the grill is hot, place skewers on the BBQ and cook for ~10 minutes, turning frequently to make sure to get a good charred edge on each side. This will add to the overall flavor!
- While the kabobs are grilling, add the cumin, salt and pepper to the yogurt and stir well to mix evenly.
- Once the kabobs are done, drizzle with the yogurt sauce and either serve alone, as a side or inside a fresh pita.
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RECIPE SUBMITTED BY
Paris D
United States
If the comments say My kids loved it! then I will probably think it's bland or otherwise yucky... so I don't make recipes that have a lot of My kids loved it! comments.