This dish has incredible flavor and can be made vegetarian, vegan, or for any meat lover – sub in Tofu, use all plant-based sausages, or double up on the meat! Nothing says summer time like the smell of kebobs on the grill and food you can eat with your hands outside in the sun. The perfectly imperfect handmade tortillas are beautifully rustic, so delicious, and make this recipe something you’ll want to make over and over again!
Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 4
INGREDIENTS
Chimicurri
- 1/2 cup Plain Greek Yogurt*
- 1 TBSP Mayonnaise*
- 2 TBSP Red Wine Vinegar
- 3 Garlic cloves (chopped)
- 2 TSP Dried Oregano
- Juice of 1 Lime
- Bunch of Fresh Cilantro
- Bunch of Fresh Parsley
- Salt and Pepper to taste
- 1 large or 2 small Sweet Potatoes
- 2 cups Flour
- 8 oz Steak (cubed)**
- 2 Sausages (cut into 1 inch pieces)***
- 1 Onion (quarted)
- 1 Zucchini (chopped into quarter sized chunks)
- 1/2 Red Pepper (cut into medium sized pieces)
- 1/2 Yellow Pepper (cut into medium sized pieces)
- 8 oz package of Mushrooms
- Microgreens****
- 2 TSP Taco Seasoning
- 2 TSP Avocado Oil*****
- Long Wooden Skewers
OPTIONAL TOPPINGS
- Jalapeno Peppers (roasted, pickled, or raw)
- Sliced Radishes
- Shredded Red or Green Cabbage
- Sliced/Chopped Tomatoes
To make just Vegetable Kebabs, double or triple the amount of Vegetables.
*Use Plant-based Yogurt and Mayonnaise to make this a vegan sauce.
**I used Choice Tenderloin, but cubed Top Round, or any other kind of steak that can cook in 15 minutes without being tough will work. Chicken or shrimp will be delicious as well.
***You can definitely use regular Pork Sausage (I wanted to reduce the amount of animal protein for my family). You could also omit it altogether.
****Microgreens can be hard to find and are a bit pricey (but so worth it). Use chopped Romaine or equivalent lettuce, Swiss Chard, Kale, etc.
*****I use Avocado Oil in all of my cooking when there is high heat involved. Canola or Vegetable Oil is perfectly OK to use instead.
INSTRUCTIONS
- Soak Skewers in cold water until ready to use.
- Heat Sweet Potatoes in microwave. Wrap each potato in a damp paper towel and cook for 10 minutes or until soft.
- While potatoes are cooking, add all Chimicurri ingredients to small mixer, blender, or food processor (whatever you have). Pulse until smooth. Set aside.
- When potatoes are cool enough to handle, remove from the skin and place in large mixing bowl.
- Add flour and mix with your hands until it becomes a dough.
- Divide into 1/2 cup sized portions to roll out. (This will be how many tortillas you get).
- Sprinkle your work surface with flour and knead 1 portion of dough. Once it is no longer sticky, begin to roll out with a rolling pin. Flip the dough over and roll out in all directions to form a tortilla shape. Remove and sweet potato chunks you may encounter, reform, and roll out lumps.
- Repeat until all tortillas are made.
- Heat a non-stick griddle or large pan over high heat. Cook each tortilla 1-2 minutes per side. (Cook more than 1 at once if there is space, just don’t overlap them at all). *Continue to flip another 30 seconds a side until they brown.
- Set the tortillas on a plate and cover with a damp towel or another plate inverted on top.
- Toss all Vegetables in a large bowl with Oil, Taco Seasoning and Salt and Pepper.
- If using meat, shrimp, chicken, or tofu coat with additional taco seasoning and Salt and Pepper.
- Alternate Vegetables and Meats on skewers leaving small spaces in between.
- Cook Kebobs on hot grill (about 350 degrees) for 15 minutes or until Vegetables are carmelized and Meat is cooked through. Turn Kebobs every 3-5 minutes.
- Remove Meats and Vegetables from skewers and serve with Tortillas and Chimicurri.
- Enjoy!!
Did you make this recipe? Please share any comments or suggestions below!
