Paleo Turkish Snack: Spicy Grilled Vegetable Skewers with Zesty Lemon Herb Dip

Allergens

N/A

Ingredients

• 16 large bamboo skewers
• 2 red bell peppers, cut into 1
• inch squares
• 2 yellow bell peppers, cut into 1
• inch squares
• 2 zucchinis, cut into 1
• inch slices
• 2 yellow squashes, cut into 1
• inch slices
• 2 red onions, cut into 1
• inch wedges
• 4 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• Salt and pepper to taste
• 1/4 cup fresh parsley, finely chopped
• 1/4 cup fresh mint, finely chopped
• Zest of 1 lemon
• 1/2 cup freshly squeezed lemon juice
• 1/3 cup almond milk
• 1/2 tsp ground cumin
• Salt and pepper to taste

Instructions

1. Soak bamboo skewers in water for at least 30 minutes to prevent burning.
2. In a large mixing bowl, combine bell peppers, zucchinis, yellow squashes, and red onions. Toss with minced garlic, olive oil, smoked paprika, ground cumin, salt, and pepper. Mix well.
3. Thread the vegetables onto the soaked skewers, alternating between different vegetables to create a colorful and visually appealing arrangement.
4. Preheat the grill or grill pan to medium high heat. Grill the skewers for 8 10 minutes, turning occasionally, until the vegetables are tender and slightly charred.
5. While the vegetables are grilling, prepare the zesty lemon herb dip by combining parsley, mint, lemon zest, lemon juice, almond milk, ground cumin, salt, and pepper in a small bowl. Mix well.
6. Serve the spicy grilled vegetable skewers with the zesty lemon herb dip on the side.

Chef’s Insight

The key to this dish lies in the balance of spices and flavors. Experiment with different herbs and spices to create your perfect combination.

Notes

Ensure you use Paleo-friendly ingredients and avoid any cross-contamination with non-Paleo items.