Low Carb Vegan Harissa Kebabs Recipe

Gluten Free
Lunch
Main Dishes
Paleo
Quick Easy
Vegan
Vegetarian
4.4/5
(2115 reviews)
Low Carb Vegan Harissa Kebabs
Zylo Recipes

Description

Embark on a culinary adventure with these vibrant, spiced vegetable kebabs, a delightful plant-based dish that captures the essence of Mediterranean flavors. Imagine tender chunks of colorful bell peppers, zucchini, red onion, and hearty mushrooms, all lovingly embraced by a fiery harissa marinade. The magic begins as the vegetables are generously coated in the fragrant harissa, a captivating blend of chili peppers, garlic, spices, and a hint of citrus.

This marinade infuses the vegetables with a deep, smoky heat, balanced by earthy undertones and a subtle tang. As the vegetables mingle with the harissa, they transform into a symphony of aromas that will tantalize your senses. Once marinated, the vegetables are threaded onto skewers and carefully arranged on a baking sheet.

As they bake in the oven, the vegetables begin to caramelize, their natural sweetness intensifying and melding with the spicy harissa. The edges of the vegetables become delightfully charred, adding a smoky depth to the overall flavor profile. The aroma that fills your kitchen is simply irresistible, a tantalizing blend of roasted vegetables and exotic spices.

The result is a kebab that is both visually stunning and incredibly flavorful. The vegetables are tender, yet retain a pleasant bite, and each bite is an explosion of Mediterranean sunshine. The harissa marinade provides a warming heat that lingers on the palate, perfectly complemented by the vegetables' natural sweetness.

To elevate this dish further, serve it with a cooling yogurt dip infused with a touch of harissa. The creamy yogurt provides a welcome contrast to the spiced vegetables, while the added harissa enhances the overall flavor harmony. The combination is a match made in culinary heaven, a balance of heat, coolness, and creamy texture that will leave you wanting more.

These spiced vegetable kebabs are a versatile dish that can be enjoyed in a variety of ways. Serve them as a light and flavorful lunch with a side of fresh greens, or pair them with a grain like quinoa for a more substantial meal. They also make a fantastic addition to any barbecue or potluck, offering a delicious and healthy plant-based option that is sure to impress.

Whether you're a seasoned vegan or simply looking for a flavorful and satisfying meal, these spiced vegetable kebabs are a must-try. They're a celebration of Mediterranean flavors and textures, a culinary journey that will transport you to sun-drenched shores with every bite.

Preparation Time

Prep Time
25 min
Cook Time
22 min
Total Time
47 min

Nutrition Information

Per 1 servings serving
C
Calories
220 Kcal

C
Carbs
8 g
Fi
Fiber
4 g
Sugar
4 g

P
Protein
6 g

C
Fats
18 g
Saturated Fats 2 g
Unsaturated Fats 15 g

Cholestrol 0 mg
Sodium 400 mg
Potassium 500 mg
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Ingredients

    1.
    Harissa Paste by Trader Joe's
    Harissa Paste by Trader Joe's
    2 teaspoon
    2.
    Coconut Milk Yogurt Alternative by Coyo
    Coconut Milk Yogurt Alternative by Coyo
    2 tablespoon
    3.
    Yellow Bell Peppers, Raw
    Yellow Bell Peppers, Raw
    1 small
    4.
    Red Bell Peppers, Raw
    Red Bell Peppers, Raw
    1 small
    5.
    Olive Oil
    Olive Oil
    1 tablespoon
    6.
    Zucchini
    Zucchini
    ¼ medium
    7.
    Eggplant, Raw
    Eggplant, Raw
    ¼ medium
    8.
    Salt, Sea Salt
    Salt, Sea Salt
    ¼ teaspoon
    9.
    Black Pepper
    Black Pepper
    ⅛ teaspoon

Instructions

    1.
    Soak two wooden kebabs skewers in water for 20 minutes, then preheat the oven to 400 degrees Fahrenheit.
    2.
    Slice the eggplant and zucchini into 3/4 inch discs. Slice the peppers into quarters discarding the core and seeds. Add to a mixing bowl and season to taste. Toss to combine.
    3.
    Add the olive and 1 teaspoon of harissa paste to a small mixing bowl. Stir well to combine and drizzle over the vegetables. Use your hands to rub the marinade into the vegetables.
    4.
    Thread the marinated vegetables into the soaked skewers, alternating the vegetables and dividing evenly between the skewers.
    5.
    Transfer to the oven to bake for 20-22 minutes until the vegetables are tender and lightly charred.
    6.
    Add the coconut milk yogurt to a mixing bowl with the remaining harissa paste and stir to combine. Serve as a dip with the roasted kebabs.