Vegetable kebab

Name: Vegetable kebab
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1-2 Garlic cloves; 300 g Skimmed milk yoghurt; 100 g Schmand; 7-10 Tbsp Salt; 7-10 Tbsp dried, crushed chili; 7-10 Tbsp a few squirts of lemon juice; 2 Onions; 4 Tomatoes; 1 Courgette; 750 g White cabbage; 3 TABLESPOONS Olive oil; 7-10 Tbsp Pepper; 1 (approx. 450 g) Flatbread

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1-2 Garlic cloves
300 g Skimmed milk yoghurt
100 g Schmand
7-10 Tbsp Salt
7-10 Tbsp dried, crushed chili
7-10 Tbsp a few squirts of lemon juice
2 Onions
4 Tomatoes
1 Courgette
750 g White cabbage
3 TABLESPOONS Olive oil
7-10 Tbsp Pepper
1 (approx. 450 g) Flatbread

Directions

1
Peel the garlic and press it through a garlic press. Mix yoghurt, sour cream and garlic. Season with salt, chilli and lemon juice, let it stand. Peel onions. Clean and wash the tomatoes and zucchini.
2
Remove outer white cabbage leaves. Cut the cabbage first into slices, then into fine strips up to the stalk. Wash the strips, drain well. Cut tomatoes into quarters and remove seeds. Cut zucchini, onions and tomatoes into strips.
3
Heat the oil. Fry the onion and white cabbage strips for about 8 minutes at high heat. Season with salt and pepper. Add zucchini and tomatoes, season again. Season dip to taste again. Bake the flat bread in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 5 minutes.
4
Cut bread into quarters and cut a deep pocket in each quarter and fill with vegetables and dip.