Courgette Kebabs with Lemon Yoghurt

Courgette Kebabs with Lemon Yoghurt

We absolutely love these courgette kebabs. They're the kind of thing you throw together on a weeknight when you want something that feels a bit special without loads of effort. The harissa and cumin give the courgette this smoky, punchy kick, and then the lemon yoghurt comes in and just cools everything down beautifully. The apricot salsa is a bit of a wildcard but trust us on this one, it adds this sweet and sharp contrast that makes the whole plate sing. If you're looking for something fresh, colourful and genuinely delicious to put on the table tonight, this is it.

Cook: 25 min
Serves 4

Before You Start

  • Metal or wooden skewers (soaked if wooden)
  • Large bowl
  • Grill or griddle pan

Ingredients

  • 3 courgettes
  • 2 tbsp olive oil
  • 2 tbsp harissa paste
  • 1 tsp smoked paprika
  • 1 tsp chilli flakes
  • 1 tsp ground cumin
  • 200g plant-based yoghurt
  • 1 tbsp extra virgin olive oil
  • ½ lemon
  • ½ tsp sumac
  • 150g dried apricots
  • 1 small red onion
  • 2 tbsp extra virgin olive oil
  • 1 tbsp red wine vinegar
  • 20g fresh parsley

Method

1

Prep the kebabs

  • Slice the courgettes into 1cm rounds
  • Place in a large bowl with the olive oil, harissa, paprika, chilli and cumin
  • Toss to coat and thread onto the skewer
2

Make the salsa

  • Roughly chop the apricot and parsley and place in a bowl
  • Peel and thinly slice the red onion
  • Add the olive oil, red wine vinegar and mix to coat
3

Make the yoghurt

  • Place the yoghurt in a bowl with the extra virgin olive oil, zest and juice and sumac over the lemon and mix to combine
  • Taste to season with salt and pepper
4

Cook the kebabs

  • Place the courgette kebabs on the grill until charred, then turn over and cook the other side
5

Assemble and serve

  • Warm the flatbreads and spread with the yoghurt
  • Top with the kebabs and spoon over the salsa to serve

Tips & Variations

  • Soak your skewers: If you're using wooden skewers, soak them in water for 20 minutes before threading. It stops them burning and saves you a minor kitchen drama.
  • Get more char: We find this works really well when you push the courgette rounds close together on the skewer and let them sit without moving for a couple of minutes. That's how you get those lovely caramelised edges.
  • Swap the yoghurt: Any plant-based yoghurt works here. We usually go for a thick coconut or oat-based one as it holds up better and doesn't go too runny with the lemon.

Why This Works

The trick here is getting the courgette properly coated in that harissa and spice mix before it hits the heat. Courgette can be a bit watery and bland if you don't treat it right, but the marinade draws out some of that moisture and gives it a proper flavour base. The lemon yoghurt isn't just a side thought either, it ties the whole thing together and gives you that creamy, zesty hit with every bite.