Aubergine and courgette shawarma skewers

Aubergine and courgette shawarma skewers

Ribbons of aubergine and courgette are marinated in fragrant spices, then slowly caramelised on the barbecue for naturally vegan skewers with a deep, savoury and satisfying flavour.

Aubergine and courgette shawarma skewers

Planning a plant-based barbecue? Add these easy vegan hot dogs to the menu.

  • Serves icon Makes 8
  • Time icon Hands-on time 40 min

Ribbons of aubergine and courgette are marinated in fragrant spices, then slowly caramelised on the barbecue for naturally vegan skewers with a deep, savoury and satisfying flavour.

Planning a plant-based barbecue? Add these easy vegan hot dogs to the menu.

Nutrition: Per skewer

Calories
72kcals
Fat
5g (0.8g saturated)
Protein
1.1g
Carbohydrates
4.5g (4.4g sugars)
Fibre
1.5g
Salt
0.6g

Before you start

Thinly slicing every part of the vegetable is tricky; save the cores to use in stir-fries or pasta sauces, to help cut down on food waste.

Wooden skewers need a half-hour soak in water to stop them burning; they’re also single-use, which is fine for street food vendors but a bit wasteful at home. We’d almost always choose metal, which can be used again and again, and has the bonus of cooking from the inside out, as it heats up.

Before you start

Thinly slicing every part of the vegetable is tricky; save the cores to use in stir-fries or pasta sauces, to help cut down on food waste.

Wooden skewers need a half-hour soak in water to stop them burning; they’re also single-use, which is fine for street food vendors but a bit wasteful at home. We’d almost always choose metal, which can be used again and again, and has the bonus of cooking from the inside out, as it heats up.

Ingredients

  • 2 aubergines
  • 2 large courgettes
  • 1 tsp salt
  • 1 shallot
  • 1 tbsp white wine vinegar
  • 3 tbsp olive oil
  • 1 tbsp pomegranate molasses, plus extra to drizzle
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1 tsp sweet paprika
  • ¼ tsp ground cloves
  • ½ tsp chilli flakes
  • Pomegranate seeds to sprinkle

Specialist kit

  •  Metal or soaked bamboo skewers (soaking in water for half an hour helps stop them burning)
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Method

  1. Use a mandoline or veg peeler to finely slice the aubergines and courgettes lengthways into long ribbons. Put them in a large bowl, toss with the salt and set aside for 10 minutes.
  2. Finely slice the shallot into rings and quick-pickle in a small bowl with a pinch of salt, the vinegar and 1 tbsp water. Set aside, stirring occasionally.
  3. In another small bowl, combine the oil, pomegranate molasses and spices. Give the salted vegetable ribbons a squeeze to remove excess liquid, then toss them with the spiced marinade.
  4. Thread the veg onto skewers, alternating between aubergine and courgette and creating a ribbon effect by folding the veg over and over on itself – in a zig-zag pattern. Press the ribbons down so they’re fairly compact. Keep the leftover marinade for later.
  5. Put the skewers on a hot barbecue, away from direct heat, and cook for 35-40 minutes, turning every 4 minutes and brushing with more marinade as needed. Once the veg is tender, move it to direct heat for a minute or two for some extra char. You want them tender all the way through and a little gnarly on the outside. Drizzle with pomegranate molasses and scatter with pomegranate seeds and the pickled shallots to serve.

Nutrition

Nutrition: per serving
Calories
72kcals
Fat
5g (0.8g saturated)
Protein
1.1g
Carbohydrates
4.5g (4.4g sugars)
Fibre
1.5g
Salt
0.6g

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