{"id":10613,"date":"2016-08-01T10:38:04","date_gmt":"2016-08-01T08:38:04","guid":{"rendered":"https:\/\/ichkocheheute.de\/?p=10613"},"modified":"2023-11-27T10:45:16","modified_gmt":"2023-11-27T09:45:16","slug":"gemuesedoener-veggie-kebab","status":"publish","type":"post","link":"https:\/\/ichkocheheute.de\/en\/2016\/08\/01\/gemuesedoener-veggie-kebab\/","title":{"rendered":"Veggie Kebab with Homemade Kebab Sauce & Grill Vegetables"},"content":{"rendered":"

<\/p>\n

\n

I cook today:<\/strong> Veggie Kebab with Homemade Kebab Sauce & Grill Vegetables<\/span>
\nPreparation:<\/strong> 20 minutes
\nCooking time:<\/strong> 20 minutes
\nTotal time:<\/strong> 40 minutes
\nCategory:<\/strong> Lunch Recipes, Vegetarian Recipes, Turkish Cuisine
\nOur Recipe rating:<\/strong>
\n\"\"<\/p>\n

\"Veggie

Veggie Kebab with Homemade Kebab Sauce & Grill Vegetables<\/p><\/div>\n

\"Veggie

Veggie Kebab with Homemade Kebab Sauce & Grill Vegetables<\/p><\/div>\n

Ingredients for 4 Veggie Kebabs<\/span>:<\/strong><\/p>\n

    \n
  • 1 Flatbread<\/span><\/li>\n
  • 1 cup sour cream<\/span><\/li>\n
  • 200 grams of yogurt<\/span><\/li>\n
  • 1 clove of garlic<\/span><\/li>\n
  • 2 – 3 tablespoons of ketchup<\/span><\/li>\n
  • 1 tablespoon of sambal oelek<\/span><\/li>\n
  • Each 1 teaspoon of chopped dill, chives & parsley (fresh or frozen)<\/span><\/li>\n
  • 1 zucchini<\/span><\/li>\n
  • 1 aubergine<\/span><\/li>\n
  • 1 carrot<\/span><\/li>\n
  • 1 bell pepper<\/span><\/li>\n
  • 1 red onion<\/span><\/li>\n
  • \u00bd cucumber<\/span><\/li>\n
  • 2 tomatoes<\/span><\/li>\n
  • 75 grams of feta cheese<\/span><\/li>\n
  • \u00bc head Iceberg lettuce<\/span><\/li>\n
  • \u00bc head red cabbage<\/span><\/li>\n
  • Salt & pepper<\/span><\/li>\n<\/ul>\n

    Kitchen Helper\/Gadgets:<\/strong><\/p>\n

      \n
    • Garlic press<\/li>\n
    • Oven or panini grill for the flatbread<\/li>\n
    • Bowl + whisk to mix the sauce<\/li>\n
    • Large pan<\/li>\n<\/ul>\n

      Instructions:<\/strong><\/p>\n

      In a bowl stir together 1 cup of sour cream, 200 grams of yogurt, 2 – 3 tablespoons of ketchup, 1 tablespoon of sambal oelek, 1 pressed clove of garlic, each 1 teaspoon of chopped chives, parsley & dill and a pinch of salt & pepper with a whisk until all ingredients are well incorporated. Possibly season again with ketchup, sambal oelek, salt & pepper and then store the sauce until ready to serve in the fridge.<\/p>\n

      Desedd pepper and cut into bite size pieces. Cut zucchini & eggplant lengthwise into quarters and then in about \u00bd – 1 centimeter large pieces. Peel red onion and cut into thin strips. Peel carrot and cut diagonally into thin slices. Cut tomatoes first into into 1 centimeter wide slices, then dice. Cut cucumber lengthwise into quarters and then in about \u00bd – 1 centimeter large pieces. Cut iceberg lettuce and red cabbage in very thin strips. Crumble feta cheese.<\/p>\n

      Heat up a large pan adding a dash of oil & saut\u00e9 onions, bell peppers, zucchini, aubergine & carrot slices over medium-high heat for about 6 – 7 minutes, stirring occasionally. Season the vegetables with salt & pepper and remove the pan from the heat. Cut the flatbread into quarters and slice each quarter with a knife to a kebab pocket. Brown the kebab pockets briefly in a panini grill or oven until crispy.<\/p>\n

      Spread the kebab pockets from the inside with plenty of sauce, then fill the pockets with the grilled vegetables, cucumbers, tomatoes, lettuce, red cabbage & crumbled feta cheese, then serve immediatelly. Bon Appetite!<\/p>\n

      Video Tutorial:<\/strong><\/p>\n

      Watch the video tutorial to see the recipe and the preparation method precisely (German Audio only, English Subtitles available):<\/p>\n