This recipe shows our Yassa's versatility perfectly as these skewers are fantastic to take to a BBQ for something different. They are light and fresh with a nice little "kick".
Makes approx 4 large skewers
1/2 jar of Yassa
1 small eggplant
8 medium mushrooms,
2 red onions
1/2 fresh pineapple
Water soaked skewer
1. Cut 1 eggplant into bite size pieces and toss to coat in 1/2 jar of Yassa and let stand for 1 hr.
2. Cut the rest of the veggies and pineapple into bite size pieces.
3. Thread the veggies and pineapple pieces onto the soaked skewers alternating with the marinated eggplant as you go to get a nice assortment but slightly more of the eggplant. 4. Brush the skewers with a little oil and barbecue or grill
until eggplant is just spongy but not soft and falling of the skewers.
Mix the remaining jar of Yassa with some Greek yoghurt or sour nut cream and serve as a dipping sauce with salad and the Spicy lemon veggie skewers.