Zucchini Skewers with Labneh and Red Pepper Oil
Vegetables are wonderful on the barbecue, and these spiced skewers with bright pepper oil and creamy labneh base makes for a colourful addition for the table.
Ingredients
1 clove of garlic
A large handful of herbs, such as dill, mint, or basil
Zest and juice of ½ lemon
½ tsp flaky sea salt
½ cup olive oil
½ roasted red pepper
4 zucchini
½ cup labneh or thick Greek yoghurt
Method
Soak the bamboo skewers in water for at least 30 minutes before using.
Make a marinade by blitzing together the garlic, herbs, lemon, salt, and 3 tablespoons of olive oil with a stick blender until smooth. Set aside. Blitz the roasted red pepper with the remaining olive oil and season with salt. Set aside.
Slice the zucchini into ribbons using a peeler or mandolin. Pour the marinade over the zucchini, mix well, and allow to marinade for 30 minutes. Weave the slices onto the skewers in an accordion fashion.
Heat a barbecue over high heat and add the zucchini skewers. Grill for 7-8 minutes on each side, flipping over halfway when each side gets a little charred and the vegetables are cooked through.
To serve, smear the yoghurt on a platter, drizzle with some of the red pepper oil, top with the zucchini skewers, and drizzle with more of the red pepper oil.