Vegetable kebab

Name: Vegetable kebab
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 Garlic cloves; 500 g mild yoghurt, from skimmed milk (0,1 % fat); 2 TEASPOONS dried, Italian herbs; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 150 g light feta cheese; 1 (approx. 250 g) Courgette; 2-3 (approx. 300 g) Carrots; 1 red and yellow peppers (approx. 150 g each); 1 (approx. 300 g) Vegetable Onion; 1 collar Thyme; 1 tsp (5 g) Oil; 7-10 Tbsp Cayenne pepper; 2 round flat breads (approx. 200 g each)

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 Garlic cloves
500 g mild yoghurt, from skimmed milk (0,1 % fat)
2 TEASPOONS dried, Italian herbs
7-10 Tbsp Salt
7-10 Tbsp white pepper
150 g light feta cheese
1 (approx. 250 g) Courgette
2-3 (approx. 300 g) Carrots
1 red and yellow peppers (approx. 150 g each)
1 (approx. 300 g) Vegetable Onion
1 collar Thyme
1 tsp (5 g) Oil
7-10 Tbsp Cayenne pepper
2 round flat breads (approx. 200 g each)

Directions

1
Peel and finely chop the garlic. Mix with yoghurt and dried herbs. Season to taste with salt and pepper. Crumble feta cheese. Stir 100 g cheese into the yoghurt.
2
Clean or peel the vegetables, wash them and plane everything into coarse sticks on a vegetable slicer. Peel and halve the onion and slice into thin rings. Wash thyme, chop coarsely. Heat the oil in a large, coated pan. Steam vegetables and onion in it while stirring for about 6 minutes. Season to taste with salt and cayenne pepper. Cut flat bread in half and cut a pocket. Spread the vegetables in the flatbreads. Add some yoghurt sauce to each.
3
Season to taste with salt and cayenne pepper. Cut flat bread in half and cut a pocket. Spread the vegetables in the flatbreads. Add some yoghurt sauce to each. Sprinkle with cayenne pepper and the remaining feta cheese. Add the rest of the yoghurt sauce