Vegetable Skewers

Ingredients

• 2 cloves garlic
• 4 tbsp olive oil
• Salt
• Pepper (freshly ground)
• 2 tbsp freshly chopped herbs (e.g., parsley, oregano, thyme)
• 2 Zucchini
• 1 red bell pepper
• 1 yellow bell pepper
• 100 g date tomato
• 200 g halloumi cheese
• 200 g wheat kernels
• 200 g wheat flour (Type 405)
• 2 tsp sea salt
• 2 tbsp olive oil
• flour (for the work surface)

Instructions

1. 1.

   Peel the garlic and mash it with a garlic press into a bowl with olive oil, salt, pepper, and herbs. Wash and trim the zucchini; using a vegetable peeler, slice lengthwise into thin strips. Wash the bell peppers, halve them, remove seeds, cut off white membranes, and dice into bite‑sized pieces. Rinse the tomatoes and drain the cheese, then cut it into cubes. Place the zucchini flat in a plastic bowl, add the remaining vegetables and cheese, and pour the marinade over everything. Refrigerate for at least 1 hour to marinate.

2. 2.

   Meanwhile, finely grind the wheat and mix it with the white flour and salt in a bowl. Create a well in the center and knead about 300 ml lukewarm water into the dough by spoonfuls until smooth. Fold in the oil, cover, and let rest in a warm place for about 40 minutes.

3. 3.

   Shape the dough into 12–15 equal balls and roll each on a floured surface into flatbreads measuring 16–18 cm.

4. 4.

   Bake the flatbreads without added fat in a large pan for 1–2 minutes per side (or on a hot pizza stone).

5. 5.

   Thread the marinated vegetables onto skewers. Fold zucchini strips into small bundles and skewer them together. Heat a pan, turn the skewers frequently, and brush repeatedly with the remaining marinade until golden brown on all sides. Serve the vegetable skewers alongside the sliced flatbread.