Vegetable and Mushroom Kebabs From the Grill

Soak the skewers in cold water for one hour.

Clean the spring onions ready for cooking and cut them crosswise into pieces about three cm long, including the beautiful greenery. Cut the peppers into quarters, remove the seeds and also cut them into pieces about three centimeters long. Remove the stems from the mushrooms and, if necessary, slightly hollow out the mushroom heads with a pointed kitchen knife.

Pluck the thyme leaves from the branches. Cut the feta into two cm cubes and turn it to the other side in the thyme.

Stir through salt, juice of one lemon, olive oil and pepper to make a well-seasoned lemon oil.

Remove the skewers from the water and dry them. Place two mushroom heads, opening against each other, around a piece of feta. Thread the stuffed mushroom heads onto the skewers, alternating with scallions and peppers. Brush with the lemon oil.

For the sauce, stir together the yogurt, crème fraîche and olive oil. Peel and squeeze the garlic clove and add. Chop the parsley and add. Season the sauce with salt and pepper.

Roast the kebabs on a hot grill grate or in a pan over medium heat for twelve to fifteen minutes. Repeatedly brush with remaining marinade.

Serve with the yogurt sauce.

Tip: Use a normal or light yogurt as needed!

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