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Grilled Veggie Kabobs with Harissa Yogurt Recipe

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4.3 from 11 reviews

These Grilled Veggie Kabobs with Harissa Yogurt are a vibrant, flavorful dish featuring marinated tempeh and a colorful array of fresh vegetables, all grilled to perfection. The harissa yogurt sauce adds a smoky, spicy tang that complements the smoky grilled flavors, making this a perfect healthy and satisfying meal for gatherings or weeknight dinners.

Ingredients

Protein

  • 16 ounces tempeh (or substitute with 16 ounces tofu, shrimp, or chicken)
  • 3 cups water
  • 1 teaspoon smoked paprika (or chili powder)
  • 1 teaspoon salt

Vegetables

  • 1 green zucchini
  • 1 yellow summer squash
  • 1 red bell pepper
  • 8 ounces cremini mushrooms
  • 1 red onion

Seasoning & Marinade

  • 2-3 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon ras el hanout (or substitute with 1 teaspoon cumin, 1/2 teaspoon cinnamon, 1/2 teaspoon coriander, 1/2 teaspoon ginger, 1/2 teaspoon allspice)
  • 1 teaspoon smoked paprika

Harissa Yogurt Sauce

  • 3/4 cup plain Greek yogurt (or substitute with vegan yogurt)
  • 1/4 cup tahini paste
  • 2-3 tablespoons harissa paste (start conservatively)
  • 1 teaspoon olive oil
  • 3/4 - 1 teaspoon salt
  • 1-2 garlic cloves, finely minced (optional)
  • Optional: 1 teaspoon smoked paprika for extra smoky flavor

Additional

  • 10 (10-inch) wooden skewers, soaked in water for 30-60 minutes if using wooden skewers

Instructions

  1. Soak Skewers: If using wooden skewers, soak 10 skewers in water for 30 to 60 minutes to prevent burning during grilling.
  2. Prepare the Protein: For tempeh, place it in a large saucepan with 3 cups water, salt, and smoked paprika. Bring to a simmer and gently cook for 10 minutes, turning halfway through to remove bitterness and add flavor. Drain and cut into 1-inch cubes. For tofu, blot excess water with paper towels and cut into 1 to 1.5-inch cubes. For chicken or shrimp, cut into bite-sized cubes. Set aside.
  3. Prepare the Vegetables: Slice zucchini and yellow summer squash into 1/4-inch thick disks. Cut the red bell pepper into 1-inch bite-sized wedges, removing seeds. Remove mushroom stems. Cut red onion into bite-sized wedges separating the layers. Combine all vegetables in a large bowl.
  4. Season the Mixture: Add protein to the bowl with vegetables (or season separately if preferred). Drizzle 2-3 tablespoons olive oil over all, then sprinkle salt, black pepper, ras el hanout spice mix, and smoked paprika. Gently toss to coat everything evenly, ensuring all pieces are well seasoned and oiled.
  5. Assemble the Kabobs: Thread vegetables and protein alternately onto the soaked skewers, dividing the mixture evenly among 10 skewers. Avoid packing too tightly; the items should fit snugly but comfortably. Cover and refrigerate if preparing ahead, but allow to come to room temperature before grilling.
  6. Preheat and Grease Grill: Heat the grill to medium-high and grease the grates well to prevent sticking, especially important if using tofu or tempeh.
  7. Make the Harissa Yogurt Sauce: In a small bowl, whisk together Greek yogurt, tahini paste, harissa paste, olive oil, salt, garlic, and smoked paprika (if using). Add lemon juice or zest if the harissa paste lacks preserved lemon for extra brightness.
  8. Grill the Kabobs: Place kabobs on the preheated, well-greased grill. Grill each side for 3-4 minutes, turning 3-4 times with tongs to develop grill marks and cook the vegetables and protein evenly. Close the grill lid between turns. Reduce heat to medium as needed.
  9. Apply Yogurt Sauce: During the last few minutes of grilling, brush kabobs lightly with harissa yogurt to keep tempeh moist and add flavor. Alternatively, drizzle sauce over kabobs after removing them from the grill if you prefer to keep the grill clean.
  10. Serve: Remove kabobs from grill and serve immediately with remaining harissa yogurt sauce on the side for dipping or drizzling.

Notes

  • Soaking wooden skewers prevents them from burning on the grill.
  • Simmering tempeh before grilling reduces bitterness and adds flavor.
  • If using tofu, ensure the grill grates are well greased to prevent sticking.
  • Harissa paste can vary in heat—start with a smaller amount and adjust to taste.
  • Adding preserved lemon or lemon juice to the yogurt sauce brightens the flavor if harissa lacks it.
  • You can prepare kabobs in advance and refrigerate; just bring to room temperature before grilling.
  • For a vegan option, substitute Greek yogurt with any plain vegan yogurt.

Find it online: https://simpleplatter.com/grilled-veggie-kabobs-with-harissa-yogurt-recipe/