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prep time
25 min
cook time
22 min
ready time
47 min
Low Carb Vegan Harissa Kebabs
These spiced vegan kebabs are loaded with Mediterranean vegetables and coated in a harissa marinade before being oven baked until charred and tender and served with a harissa yogurt for dipping.
These make a great vegan lunch option served with a side salad or a portion of cauliflower rice.
Net Carbs
7.3 g
Fiber
4 g
Total Carbs
11.4 g
Protein
2 g
Fats
11.3 g
148 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Harissa Paste by Trader Joe's
2 teaspoon
Coconut Milk Yogurt Alternative by Coyo
2 tablespoon
Yellow Bell Peppers, Raw
1 small
Red Bell Peppers, Raw
1 small
Olive Oil
1 tablespoon
Zucchini
¼ medium
Eggplant, Raw
¼ medium
Salt, Sea Salt
¼ teaspoon
Black Pepper
⅛ teaspoon
Recipe Steps
steps 6
47 min
Step 1
Soak two wooden kebabs skewers in water for 20 minutes, then preheat the oven to 400 degrees Fahrenheit.Step 2
Slice the eggplant and zucchini into 3/4 inch discs. Slice the peppers into quarters discarding the core and seeds. Add to a mixing bowl and season to taste. Toss to combine.Step 3
Add the olive and 1 teaspoon of harissa paste to a small mixing bowl. Stir well to combine and drizzle over the vegetables. Use your hands to rub the marinade into the vegetables.Step 4
Thread the marinated vegetables into the soaked skewers, alternating the vegetables and dividing evenly between the skewers.Step 5
Transfer to the oven to bake for 20-22 minutes until the vegetables are tender and lightly charred.Step 6
Add the coconut milk yogurt to a mixing bowl with the remaining harissa paste and stir to combine. Serve as a dip with the roasted kebabs.
