Ever had Afghan kabob and wished you could make it at home? Or seen your friend having some for lunch and wished that you could have an allergy-friendly version? This recipe is for you!
Afghan kabobs are easy to make as long as you can look past all the recipes that call for things like yogurt or soy. And you don't need to marinate your veggies overnight (although you can if you like to prep ahead of time).
Some things to keep in mind:
You'll need wooden kabob or grilling skewers (you can use reusable metal ones but it'll be hard to eat off of them straight from the oven - you'll have to wait until your food is cold or use oven mitts to hold them to remove the vegetables).
If you can't find WayFare sour cream you can also use the same amount of Ripple milk, oat milk, hemp milk or fabanaise with only slight variations in flavor.
If you're going to marinate your veggies longer than one hour, don't add the lemon juice until right before grilling or your food will end up too sour.
The reason we suggest wiping dirt from the mushrooms rather than rinsing mushrooms is the less moisture added to the mushrooms the better the chances the mushrooms won't be too soggy when fully cooked - just the right amount of juicy.
Recipe: Afghan Veggie Kabobs
Course: Side Dish
Skill Level: Beginner/Easy
Prep Time: 20 minutes
Marinate Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour and 20 minutes
Serves: 6 (2 skewers each)
1 large carrot or about 1 cup chopped carrot
3 small bell peppers (red, yellow, orange - about 1 cup each)
1 large zucchini or yellow squash (about 1 cup chopped)
1 pckg 8oz cremini or white mushrooms (about 1 cup sliced)
1 red onion
½ cup Wayfare sour cream
⅓ cup of lemon juice
¼ cup of avocado oil
1 Tbsp minced ginger
1 Tbsp minced garlic (about 5-6 cloves)
1 tsp cumin
1 tsp coriander
½ tsp cardamom
½ tsp cayenne
½ tsp turmeric
1 tsp freshly ground black pepper
1 tsp smoked salt
1. In large bowl or gallon-sized freezer bag mix together Wayfare sour cream, lemon juice, avocado oil, minced ginger, minced garlic, cumin, coriander, cardamon, cayenne, turmeric, black pepper and smoked salt until well incorporated.
2. Wash, peel and chop carrot in 1/2 inch pieces and put in bowl or freezer bag with seasoning.
3. Wash and chop bell peppers in large chunks and add to bowl or freezer bag with carrots.
4. Wash and chop zucchini or yellow squash in large chunks (1 inch thick or so) and add to bowl or bag with carrots and bell peppers.
5. Peel, wash and chop red onion in 1-inch sized chunks and add to bowl or bag.
6. Wipe dirt from mushrooms, remove stems and leave medium to small mushroom heads whole and cut larger heads in half (big chunks of about 1 inch are best). Add to bowl or freezer bag with other vegetables.
7. Toss all vegetables with seasoning mixture in freezer bag or large bowl. Close bag or cover bowl and let sit either at room temperature or in the refrigerator for at least 30 minutes and up to one hour. See above for overnight marinating instructions.
8. Soak wooden skewers in warm or room temperature water for at least 30 minutes to reduce chance of splinters when removing veggies to eat.
9. Preheat oven to 400F.
10. Stick veggies onto skewers, alternating between different veggies for a variety (we suggest starting with carrots, as they are the hardest of the veggies) and place on greased or aluminum foil covered cookie sheet.
11. Roast veggies for approximately 25 minutes or so, rotating skewers or/and the pan halfway through roasting. Some veggies will be slightly charred. The skewers will be done when the onions are somewhat softened and slightly charred on edges.
12. Afghan veggie kabobs can be served hot for best results; we suggest serving with basmati steamed rice and Israeli Salad with Orzo. Leftovers can be refrigerated for roughly four days. If freezing we suggest removing from skewers before storing for around 1 month and reheating in oven for approximately 10-15 minutes at 400F.
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