Grilled Vegetable Kebabs with Cous Cous and Minted Yogurt Sauce

 



*This recipe was created for 4 and 24 servings. To adjust the serving quantity, enter a new yield (up to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

 
Tasting Serving (4)24 ServingsResized (xx) Servings
Ingredients Quantities Instructions
white balsamic vinegar 1/3 cup 1. Marinade: Whisk together all marinade ingredients in a large bowl until combined.

2. Vegetables: Soak eight wooden skewers in water. Reserve ¼ cup of the Grill Mates Vegetable Marinade. In a separate bowl, toss vegetables with remaining Marinade. Marinate vegetable for at least 1 hour in refrigeration. Thread marinated vegetables onto skewers, starting with eggplant, peppers, onion, tomato, zucchini and mushroom. Thread zucchini and eggplant horizontally so slices will lie flat on the grill. Grill kebabs on a lightly oiled grill rack turning over once until vegetables are tender. Transfer skewers to a platter and drizzle some of the remaining marinade over the grilled vegetables.

3. Cous Cous: Heat oil in a heavy large pot. Add onions and sauté until tender. Mix in mint and half the almonds. Add apricots, stock, and cinnamon and bring to a boil. Mix in cous cous and cover pot, remove from the heat and let stand for 15 minutes. Use a fork to fluff the cous cous.

4. Yogurt Sauce: In a bowl whisk together the yogurt, lime juice, sour cream and fresh mint. Season with cumin and Vegetable Seasoning.

olive oil 1 cup
Vegetable Seasoning Grill Mates 2 tablespoons
wooden skewers 8 each
baby zucchini, cut 2x1 1/2 12 pieces
cherry tomatoes 8 pieces
yellow pepper, cut cut 2x1 1/2 8 pieces
red onion, cut 1 1/2 wedges 10 pieces
eggplant, slices vertically 1/2 8 slices
olive oil 1/3 cup
onion, chopped 4 cups
almonds. slivered 1/2 cup
dried apricots, chopped 1 cup
vegetable stock 3 cups
Cinnamon Ground 1/2 teaspoons
cous cous 1 teaspoons
plain yogurt 1 cup
lime juice, fresh 1 tablespoons
sour cream 1/2 cup
fresh mint 1/4 cup
Cumin Ground 1 1/2 teaspoons
Vegetable Seasoning Grill Mates 1 teaspoons
Ingredients Quantities Instructions
white balsamic vinegar 2 cups 1. Marinade: Whisk together all marinade ingredients in a large bowl until combined.

2. Vegetables: Soak eight wooden skewers in water. Reserve ¼ cup of the Grill Mates Vegetable Marinade. In a separate bowl, toss vegetables with remaining Marinade. Marinate vegetable for at least 1 hour in refrigeration. Thread marinated vegetables onto skewers, starting with eggplant, peppers, onion, tomato, zucchini and mushroom. Thread zucchini and eggplant horizontally so slices will lie flat on the grill. Grill kebabs on a lightly oiled grill rack turning over once until vegetables are tender. Transfer skewers to a platter and drizzle some of the remaining marinade over the grilled vegetables.

3. Cous Cous: Heat oil in a heavy large pot. Add onions and sauté until tender. Mix in mint and half the almonds. Add apricots, stock, and cinnamon and bring to a boil. Mix in cous cous and cover pot, remove from the heat and let stand for 15 minutes. Use a fork to fluff the cous cous.

4. Yogurt Sauce: In a bowl whisk together the yogurt, lime juice, sour cream and fresh mint. Season with cumin and Vegetable Seasoning.

olive oil 6 cups
Vegetable Seasoning, Grill Mates® 3/4 cup
wooden skewers 48 each
baby zucchini, cut 2x1 1/2 72 pieces
cherry tomatoes 48 pieces
yellow pepper, cut cut 2x1 1/2 48 pieces
red onion, cut 1 1/2 wedges 20 pieces
eggplant, slices vertically 1/2 48 slices
olive oil 2 cups
onion, chopped 6 quart
almonds. slivered 3 cups
dried apricots, chopped 6 cups
vegetable stock 4 1/2 quart
Cinnamon, Ground 1 tablespoons
cous cous 2 tablespoons
plain yogurt 6 cups
lime juice, fresh 1/3 cup
sour cream 3 cups
fresh mint 1 1/2 cups
Cumin, Ground 3 tablespoons
Vegetable Seasoning, Grill Mates® 2 tablespoons
Ingredients Quantities Instructions
No Resize Selected
Plating Instructions: Place a cup of cous cous in a timbale mold in the center of the plate and top with remaining almonds. Ladle 2 oz of the sauce around the cous cous. Shingle two of the skewers on top of the cous cous and serve.


Chef's Tip: Make a great vegetarian lunch sandwich by serving these grilled kebabs in warmed pita breads with the mint yogurt sauce and hummus.

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