Kebabs are a no-fuss and no-mess side or starter that everyone can enjoy. These squash kebabs with dukkah and tzatziki make yummy meat-free options!

SERVES 4 // COOKING TIME 20 min

INGREDIENTS
For the kebabs
3 tbsp dukkah
¼ cup olive oil
100 g yellow pattypans, halved
100 g green pattypans, halved
100 g baby gem squash, halved
1 cup baby marrow ribbons
150 g feta, cubed
For the tzatziki dressing
½ cup grated cucumber
½ cup full-cream yoghurt
¼ cup olive oil
3 tbsp sesame seeds, toasted
1 tbsp dried origanum
1 lemon, zested and juiced

METHOD
1. Mix the dukkah and olive oil. Toss with the pattypans, squash and baby marrows.
2. Arrange the vegetables and feta on wooden skewers.
3. Heat a griddle pan and cook for 5 minutes on each side.
4. Sprinkle ½ tsp salt over the cucumber, then drain in a sieve to get rid of excess water.
5. Add remaining ingredients and mix well.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za

The post Squash kebabs with dukkah and tzatziki appeared first on MyKitchen.