Summer Vegetable Kebabs with Harissa and Yogurt Dip

Ingredients

• 6 Chinese eggplant
• 6 small zucchini
• 6 red bell peppers
• 12 small red onions
• 3 dozen cherry tomatoes
• olive oil
• juice of 2 lemons
• 3 garlic cloves, crushed
• 1 tbsp ground coriander
• 1 tbsp ground cinnamon
• 6 tbsp honey

For the harissa and yogurt dip

• 6 C greek yogurt
• 3/4 C harissa
• 1 bunch cilantro, chopped
• 1 bunch mint, chopped
• salt and ground black pepper

Procedure

1. Mix olive oil, spices, lemon juice, garlic, and honey in a large bowl.
2. Add vegetables and mix to coat.
3. Thread vegetables onto skewers.
4. Cook an the grill

Yogurt dip

1. Place yogurt in a bowl and beat in the harissa.
2. Add most of the cilantro and mint, reserving a little for garnish
3. Season with salt and pepper