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Harissa Vegetable Shashlik

Beetroot Sliders


For Harissa paste

Dry red chilies (4 -5 pcs)

Coriander seeds (½ tbsp)

Cumin seeds (1 tbsp)

Garlic, peeled (4- 5 cloves)

Salt, to taste

Mint (5 g)

Coriander, chopped (10 g)

Olive oil (30 ml or 2 tbsp)

Lemon juice (1 whole lemon, squeezed)

For skewers

Satay sticks (6 sticks, approximately 5 inches in length)

Olive Oil (20 ml or 1.5 tbsp)

Mushrooms (6 whole pieces)

Broccoli (6 florets)

Baby corn, halved (6 pieces)

Cottage cheese, diced (6 pieces)

Onions, diced (1)

Coloured Capsicum, diced (3 whole – red, yellow and green)

: available in Tall Tree Organic Subscription


Serves 2

  1. Gather all the ingredients. Process all vegetables.

  2. For the paste:

  • In a dry pan over low flame, toast the dried chilies, coriander seeds, cumin seeds, and garlic for one minute.

  • Add to a blender and blend with the rest of the paste ingredients until it forms a grainy consistency.

  1. For the skewers:

  • Thread the satay sticks with alternating vegetables and cottage cheese.

  • Marinate the skewers in a mixture of 10 ml olive oil and the Harissa paste for at least 30 minutes, and ideally a few hours or overnight.

  • In a non-stick pan over medium heat, add remaining 10 ml olive oil and sear the skewers on the pan for about one minute on each side, until vegetables are cooked.

  1. Serve hot.

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