Kleurvolle groente-kebabs/ Colourful veggie kebabs
Hierdie groente-kebabs is so maklik en eenvoudig om te maak, dat mens maklik kan dink dit gaan nie baie geurig wees nie. Maar moenie dat die eenvoud jou flous nie! Die kombinasie van olyfolie, suurlemoen en vars kruie is altyd ‘n wenner. Groente wat oor die kole gerooster is, is ongelooflik geurig omdat die natuurlike smake meer prominent word en amper karamelliseer. Die effens rokerige smaak is ook altyd spesiaal en iets wat net daardie ekstra geur gee. Maak seker dat al die groente in ewe groot stukke gesny is, sodat dit eweredig gaar word en moenie laat dit brand nie. Die kebabs sal letterlik by enige vleis pas – van vis of hoender tot vark en beslis steak.
So easy
Don’t let the simplicity of this recipe fool you! For this super flavourful side dish, simple doesn’t mean ordinary. The basic combination of olive oil, fresh herbs and lemon can easily be underestimated, but it’s always a winner!
Veggies cooked over the coals, are extra tasty. The smokiness of the flames brings out the natural flavours and adds that special aroma. For the best results, cut the veggies in more or less even-sized chunks – this prevents smaller or softer veggies from overcooking or burning, while the others may still be raw. See the handy tip in the first step to avoid the firmer veggies from cracking when skewered.
The combination of veggies below works really well to have a good variety of colour and texture. Feel free to use other veggies of your choice, as long as they will be cooked in the same amount of time as the rest. Brinjal, for instance, will be delicious but takes longer to cook than mushrooms or baby marrow. Make separate skewers with the longer cooking veggies, if you prefer. Enjoy these colourful and wholesome veggie kebabs as a side dish with any meat, fish or chicken. Adding pineapple to the skewers will be especially good with pork or chicken. You can serve the kebabs as is or with dollops of a condiment like pesto or chimichurri (a raw Argentinian-style herb sauce with garlic and chilli), if your family prefers something a bit spicier. Enjoy this simple, yet impressive side dish with your next braai.
Resep (Afrikaans)
Kleurvolle groente-kebabs
Lewer 6-8 porsies
Bestanddele
12-16 hout- of metaal-kebabstokkies
3-5 murgpampoentjies, in dik skywe gesny
125 g bruin sampioene, in wiggies gesny
200 g babatamaties
1 wit of rooi ui, in dik wiggies en elk dan in die helfte gesny
1 elk geel en 1 rooi soetrissie, ontpit en in groot stukke gesny
omtent 20 vars suurlemoen-, lemmetjie- of lourierblare (opsioneel)
80 ml (⅓ k) olyfolie
45 ml (3 e) suurlemoensap
15 ml (1 e) fyngerasperde suurlemoenskil
15 ml (1 e) elk gekapte vars tiemie, origanum en Italiaanse pietersielie
1 knoffelhuisie, fyngedruk
sout en peper na smaak
basiliekruidpesto of chimichurri om mee voor te sit (opsioneel)
Metode
- Week houtkebabstokkies vir 30 minute in water voor die groente daarop geryg word – dit help dat die stokkies nie so maklik oor die kole brand nie.
- Sit intussen die murgpampoentjies en sampioene in twee aparte bakkies en bedek met kookwater. Laat vir 8-10 minute so blansjeer – dit keer dat die groente breek as dit geryg word. Dreineer deeglik en druk met kombuispapier droog.
- Ryg die groentesoorte om die beurt op die stokkies en ryg ’n blaar of twee tussen-in op elke kebab.
- Meng die olie, suurlemoensap en -skil, kruie en knoffel saam in ’n bakkie. Geur na smaak.
- Verf die oliemengsel oral oor die groentekebabs. Laat vir 30 minute marineer.
- Braai die kebabs oor matige kole tot die groente net gaar, maar steeds helder van kleur is. Verf die kebabs met enige orige marinade terwyl dit gebraai word. Sit warm of teen kamertemperatuur as bygereg met pesto of chimichurri voor.
Wenk
- Pynappel is heerlik op die kebabs, veral as dit as bygereg met vark of hoender voorgesit gaan word.
Recipe (English)
Colourful veggie kebabs
Serves 6-8
Ingredients
12-16 wooden or metal skewers
3-5 baby marrows, cut into thick slices
125 g brown mushrooms, cut into chunky wedges
200 g baby tomatoes
1 white or red onion, cut into thick wedges and then halved
1 each yellow and red pepper, seeded and cut into chunks
about 20 fresh lemon, lime or bay leaves (optional)
80 ml (⅓ cup) olive oil
45 ml (3 tbsp) lemon juice
15 ml (1 tbsp) finely grated lemon rind
15 ml (1 tbsp) each chopped fresh thyme, origanum and Italian parsley
1 garlic clove, crushed
salt and pepper to taste
basil pesto or chimichurri for serving (optional)
Method
- Place the wooden skewers in water and allow to for about 15-20 minutes before skewering the veggies. This helps to prevent the sticks from burning over the coals.
- Meanwhile, place baby marrows and mushrooms in separate bowls and cover with boiling water. Allow to blanch for 8-10 minutes – this prevents the veggies from breaking apart when skewering them. Drain well and pat dry with paper towel.
- Skewer veggies onto the sticks, alternating them to have a variety on each stick and add a leaf or two onto each stick.
- Mix the oil, lemon juice and rind, herbs and garlic together in a bowl. Season to taste.
- Brush the oil mixture all over the veggie kebabs and allow to marinate for 30 minutes.
- Braai kebabs over medium hot coals until the veggies are just cooked, but still bright in colour. Brush kebabs with any remaining marinade while braaiing them. Enjoy warm or at room temperature with pesto or chimichurri as a lovely and low-carb side dish.
Tip
- Pineapple will be delicious on these kebabs, serve as a side dish with pork or chicken.
Foto deur Adel Ferriera vir LiG Tydskrif, Somer 2025