Floating Olive Branch
Turkish Vegetable Kebabs

Serves 4-6


2 each yellow squash, thick sliced 

1 each zucchini, thick sliced 

2 medium tomatoes, cut into wedges 

8-10 each button mushrooms, stems removed 

1/2 red onion, peeled and thick sliced 

1/2 medium eggplant, thick sliced and quartered 

4 tablespoons Ginger Infused Olive Oil 

4 tablespoons Persian Lime Infused Olive Oil 

2 teaspoons Turkish Seasoning Blend 

2 teaspoons Fleur de Sel 

1 teaspoon Pepe e Aglio

6 each garlic cloves, peeled and minced 

Fresh basil, mint, and dill, for garnish 


Preheat a gas grill to medium-high heat or prep charcoals for a charcoal grill. Thread squash, zucchini, tomatoes, mushrooms, onion, and eggplant onto skewers and place the kebabs into a deep baking dish (large enough to fit the kebabs comfortably). 
Drizzle the kebabs with Ginger and Lime Infused Olive Oils and sprinkle them with Turkish seasoning, salt, Pepe e Aglio and garlic, coating them as well as possible. Once seasoned, place the skewers on the grill and cook for 6-8 minutes, turning occasionally, until tender and lightly charred. 
Remove from the grill and garnish with fresh herbs before serving. We like serving our kebabs with some couscous on the side.