Vegetable kebab with Feta

Name: Vegetable kebab with Feta
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1-2 Garlic cloves; 1/2 bunch Parsley; 500 g Skimmed milk yoghurt; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 150 g fat-reduced feta cheese (9,5 % fat; 7-10 Tbsp z. B.; 1 medium zucchini; 2 small peppers (e.g. yellow and red); 2-3 (approx. 300 g) Carrots; 1 baby onion; 1 TEASPOON Oil; 1 TEASPOON dried thyme; 7-10 Tbsp Cayenne pepper; 2 small round flat breads or 1 large flat bread (approx. 200 g each)

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1-2 Garlic cloves
1/2 bunch Parsley
500 g Skimmed milk yoghurt
7-10 Tbsp Salt
7-10 Tbsp white pepper
150 g fat-reduced feta cheese (9,5 % fat
7-10 Tbsp z. B.
1 medium zucchini
2 small peppers (e.g. yellow and red)
2-3 (approx. 300 g) Carrots
1 baby onion
1 TEASPOON Oil
1 TEASPOON dried thyme
7-10 Tbsp Cayenne pepper
2 small round flat breads or 1 large flat bread (approx. 200 g each)

Directions

1
Peel the garlic and wash the parsley. Chop both finely. Mix with yoghurt, season with salt and pepper. Crumble feta cheese. Stir about 2/3 into the yoghurt
2
Clean or peel the vegetables, wash them and cut or slice them into sticks. Peel, halve and finely slice the onion
3
Heat the oil in a large coated pan. Fry the vegetables, onion and thyme for 5-6 minutes, turning them over. Season to taste with salt and cayenne pepper
4
Cut flat breads in half or quarters and cut a pocket. Fill in vegetables. Pour some yoghurt sauce over each. Sprinkle with cayenne pepper and the remaining feta. Add the rest of the yoghurt sauce