Griddled vegetable skewers with herb yoghurt
Serves 4 · 45 minutes · Griddle
Vegetable skewers cook evenly when every side sits flat against hot carbon steel. On the griddle nothing drops into the coals, and the wooden skewers stay out of the flames.
Vegetable skewers with corn, courgette, peppers, red onion and mushrooms make an easy vegetarian side or a light barbecue supper. They are best when you parboil the corn, brush the skewers with garlic and herb oil, and turn them often on a properly hot griddle until the edges are charred.
Ingredients
Serves 4
Skewers
- 8 wooden skewers, about 25 cm
- 2 corn cobs
- 1 courgette
- 1 red pepper
- 1 yellow pepper
- 2 red onions
- 250 g small chestnut or button mushrooms
Garlic and herb oil
- 100 ml olive oil
- 2 garlic cloves, grated
- 1 tbsp chopped fresh rosemary
- 1 tbsp chopped fresh thyme
- 1 tsp salt
- Freshly ground black pepper
Herb yoghurt
- 300 ml Greek yoghurt
- 1 garlic clove, grated
- 100 ml chopped parsley, dill and mint
- 1 tbsp lemon juice
- Salt
Method
- Soak the wooden skewers in water for at least 30 minutes. Cut the corn into 2–3 cm rounds and boil in salted water for 5 minutes so the skewers will go through the cob easily.
- Cut the courgette into 2 cm slices, the peppers into 3 cm pieces and the red onions into wedges, keeping a few layers of onion together so they hold.
- Mix the olive oil, garlic, herbs, salt and pepper. Thread the vegetables and mushrooms alternately onto the skewers and brush with half the oil.
- Stir together the yoghurt, garlic, herbs and lemon juice and season with salt. Chill.
- Heat the griddle on the barbecue, on a fire stand over embers or across two rings on the hob until properly hot, 8–10 minutes. The handles get hot, so use handle covers or a barbecue glove.
- Lay the skewers on the griddle and cook for 10–12 minutes, turning every 3 minutes and brushing with the remaining oil, until the vegetables are tender and charred at the edges. The large griddle takes all the skewers at once; on the smaller one, cook them in two batches.
- Serve the skewers hot with the herb yoghurt and a little flaky salt.
Why it works
On a grate only the bars leave colour, and soft pieces stick or fall through. The flat carbon steel surface of the griddle touches the whole vegetable and holds its heat even when eight cold skewers go on.
FAQ
Why soak wooden skewers?
Soaked skewers are less likely to catch fire and char less at the ends. Leave them in water for at least 30 minutes.
Can I make vegetable skewers ahead?
Yes. Thread them up to a day in advance and keep them covered in the fridge. Brush with the oil just before cooking.
What goes with vegetable skewers?
Halloumi, bulgur or a rustic loaf turn them into a full meal, and they are just as good next to grilled meat or fish.
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