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Vegetable Kebabs with Mint Yogurt Sauce
with bulgur / feta / chickpeas

Active: 40 minTotal: 40 min
20170821 vegetable kebabs nm 1.jpg?ixlib=rails 2.1

Fresh and packed with vegetables, this meal gives you a chance to fire up the grill for something other than meat. We love the balance of the lightly charred vegetables with a fresh, tart mint yogurt sauce served on the side.
Smarts: Kebabs can be a bit time consuming to assemble. If you're short on time, feel free to just saute the vegetables on the stovetop (a wok works great here).

Tags

Ingredients

Servings:
4
Metric
Vegetable Kebabs (or saute):
  • Skewers for grilling (opt) - 8
  • Bell peppers, red - 1, cubed
  • Zucchini - 1 lb, cubed
  • Mushrooms, any whole button - 8 oz
  • Oil, olive - 2 Tbsp
  • Italian seasoning - 2 tsp
  • Salt - 1/2 tsp
  • Paprika - 1/2 tsp
Bulgur with Feta and Chickpeas:
  • Bulgur, uncooked - 3/4 cup (sub any grain like quinoa or small pasta shape like orzo)
  • Beans, garbanzo (14 oz / 387 g) - 1 can, drained and rinsed
  • Cheese, feta - 3 oz, crumbled
  • Oil, olive - 1 Tbsp
Mint Yogurt Sauce:
  • Mint, fresh - 2 Tbsp, finely chopped
  • Garlic - 2 cloves, chopped
  • Yogurt, plain or Greek - 3/4 cup
  • Lemon juice - 2 tsp
  • Cumin - 1/2 tsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Prep

  1. Skewers - If using wooden skewers, soak them in water first (this will prevent them from burning).
  2. Cook bulgur - (Skip if already made for Monday.) Combine bulgur with 2x the amount of water (or stock if you prefer) in a saucepan. Add in some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 10 to 12 minutes. If using a sub, follow package directions for cooking. (Can be done up to 5 days ahead)
  3. Bell peppers / Zucchini - Slice into even cubes. If using skewers, make the cubes large enough that you can easily thread them onto skewers. (Can be done up to 5 days ahead)
  4. Make mint yogurt sauce - Chop mint and garlic together. Combine mint, garlic, yogurt, lemon juice and cumin. (Can be done up to 2 days ahead)
  5. Prep skewers - Thread bell peppers, zucchini and mushrooms (leave them whole) onto skewers.
  6. Beans - Drain and rinse.

Make

  1. Whisk olive oil (portion for the kebabs) with Italian seasoning, salt and paprika.
  2. If cooking on a grill: Heat grill to 500F / 260C degrees, leaving one part of the grill with indirect heat. Brush grates with some oil. Place skewers first over direct heat to sear on all sides. Move skewers to indirect heat and cook with the lid closed, until vegetables are tender, 6 to 8 minutes. When vegetables are tender, brush on all sides with olive oil / Italian seasoning mixture and allow to cook for ~1 minute more.
  3. If cooking in the oven: Turn on the oven’s broiler and place a rack about 6” / 15cm below heat. Place kebabs on a sheet pan. Brush on all sides with olive oil / Italian seasoning mixture. Slide sheet pan under the broiler and broil, turning kebabs to cook on all sides, until tender and starting to blacken a bit on the edges. This should take 6 to 8 minutes, but watch closely to prevent burning.
  4. While kebabs cook, toss bulgur with beans, crumbled feta and olive oil (the portion for the bulgur). Season with some salt.
  5. Serve kebabs with bulgur on the side. Serve mint yogurt sauce over everything. Enjoy!
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Reviews

This meal has 21 reviews

The yogurt dressing was FANTASTIC

By: Gloria
Posted: Mar 05, 2018
Diet: Gluten-free

The whole family LOVED it. Will make 1.5 times the dressing next time.

By: Kristen
Posted: Feb 26, 2018
Diet: Paleo

didn't totally follow the recipe, but what we did came out well!

By: Brooke
Posted: Sep 10, 2017
Diet: Original

Added chicken to round the meal out. Yogurt dressing was fantastic, and veggies were great too.

By: Shawn
Posted: Sep 01, 2017
Diet: Original

Subbed quinoa. Delicious!

By: Sara
Posted: Sep 01, 2017
Diet: Original

Outstanding. Simply outstanding.

By: Kate
Posted: Aug 29, 2017
Diet: Paleo