These delicious and versatile vegetarian kebabs would be perfect
on the barbecue, served as a starter or as a main dish with naan
breads or rice and salad.
Serves
4 as a sharer or 2 as a main
Difficulty
Easy
Instructions
Allow Hash Brown bites to defrost
Mix together the greek yoghurt, tandoori powder and lemon juice
with a pinch of salt
Slice panner into 3cm cubes, cut peppers into similar sized
squares and halve radishes
Cover cheese, peppers and hash brown bites in yogurt mix and
leave to marinate for 20 mins
Tightly pack veg on to skewers alternating between each item
and bookending with a radish half
Grill kebabs for around 10 minutes or until browned turning
regularly
