Charred Cabbage Skewers with Harissa Butter Recipe

Introduction

Charred cabbage skewers with harissa butter offer a smoky, spicy twist on a simple vegetable side dish. This recipe pairs tender, grilled cabbage with a flavorful harissa-infused butter and cooling Greek yogurt for a delightful balance of taste and texture.

Ingredients

• 100g salted butter
• 2 tbsp harissa (we used rose harissa)
• 1 lemon, zested and juiced
• 2 garlic cloves, crushed
• Small handful of parsley, finely chopped
• 1 pointed spring cabbage
• 1 tbsp neutral oil
• 200g thick Greek yogurt
• 50g crispy onions

Instructions

1. Step 1: Melt the butter in a saucepan over medium heat. Add the harissa, lemon zest, lemon juice, and crushed garlic. Cook for 2-3 minutes until the mixture is sizzling. Season with pepper and stir in most of the parsley, reserving some for garnish.
2. Step 2: Wash the cabbage and remove any damaged outer leaves. Cut it in half, keeping the root intact to hold the wedges together. Then cut each half into two wedges, also keeping the root attached.
3. Step 3: Thread the cabbage wedges carefully onto metal skewers. Brush each wedge generously with the harissa butter, then arrange them on a baking tray.
4. Step 4: Heat the grill or barbecue and brush the bars with neutral oil. Grill the cabbage skewers, turning every 3-5 minutes and brushing with more harissa butter, until the cabbage is soft and charred all over. This usually takes about 12-15 minutes. Alternatively, cook under a hot grill.
5. Step 5: Spread the Greek yogurt evenly on a serving platter. Place the grilled cabbage skewers on top and drizzle with any remaining harissa butter. Scatter crispy onions and the reserved parsley over the dish before serving.

Tips & Variations

• Use different types of harissa for varied heat levels and flavor profiles, such as red or green harissa.
• If you don’t have a grill, the cabbage wedges can be roasted in a hot oven at 220°C (425°F) until tender and charred.
• To make the dish vegan, substitute the butter with a plant-based alternative and use coconut yogurt instead of Greek yogurt.

Storage

Store any leftover grilled cabbage and harissa butter in an airtight container in the refrigerator for up to 2 days. Reheat gently under a grill or in a skillet, and serve again with fresh yogurt and crispy onions, as the yogurt is best added fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the harissa butter in advance?

Yes, you can make the harissa butter a day ahead and store it covered in the refrigerator. Bring it to room temperature before using for easier brushing.

What if I don’t have metal skewers?

Wooden skewers soaked in water for 30 minutes can be used as an alternative to metal ones. They will prevent the cabbage from falling apart during grilling.

Charred Cabbage Skewers with Harissa Butter Recipe

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★★★★★

4.8 from 119 reviews

Charred cabbage skewers glazed with spicy harissa butter, served on a bed of creamy Greek yogurt and topped with crispy onions and fresh parsley. This vibrant dish combines smoky, spicy, and tangy flavors perfect for a unique vegetarian side or appetizer, cooked on the grill to achieve an irresistible char.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Grilling
• Cuisine: Middle Eastern
• Diet: Vegetarian

Ingredients

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Harissa Butter

• 100g salted butter
• 2 tbsp rose harissa
• 1 lemon, zested and juiced
• 2 garlic cloves, crushed
• Small handful of parsley, finely chopped

Cabbage Skewers

• 1 pointed spring cabbage
• 1 tbsp neutral oil

To Serve

• 200g thick Greek yogurt
• 50g crispy onions

Instructions

1. Prepare Harissa Butter: Melt the salted butter in a saucepan over medium heat. Add the rose harissa, lemon zest, lemon juice, and crushed garlic cloves. Cook the mixture for 2-3 minutes until sizzling and fragrant. Season with freshly ground black pepper and stir in most of the finely chopped parsley, reserving some for garnishing later.
2. Prepare Cabbage: Wash the pointed spring cabbage and remove any damaged or blemished outer leaves. Cut the cabbage in half lengthwise, keeping the root intact to hold the wedges together. Then, cut each half into 2 wedges, ensuring the root remains attached to each wedge.
3. Skewer the Cabbage: Carefully thread each cabbage wedge onto metal skewers. Brush each wedge generously with the prepared harissa butter. Arrange the skewers on a baking tray and set aside.
4. Grill the Cabbage: Brush the barbecue bars or grill grates with the neutral oil to prevent sticking. Place the cabbage skewers on the hot grill and cook, brushing with more harissa butter occasionally. Turn the skewers carefully every 3-5 minutes to ensure the cabbage softens and chars evenly on all sides. Continue grilling until the cabbage is tender and has a nice charred appearance, approximately 15-20 minutes. Alternatively, cook under a hot oven grill if a barbecue is unavailable.
5. Serve: Spread the thick Greek yogurt evenly on a serving platter. Place the grilled cabbage skewers on top, drizzle any remaining harissa butter over them, then scatter with crispy onions and the reserved chopped parsley as garnish. Serve warm.

Notes

• Keep the root attached to the cabbage wedges to help hold them together while grilling.
• If you don’t have rose harissa, regular harissa will work well too, though the flavor will vary slightly.
• For a vegan version, substitute the butter with a plant-based alternative and use a dairy-free yogurt.
• The crispy onions add a lovely texture contrast, but you can omit them if you prefer.
• Grilling on a charcoal barbecue will impart a deeper smoky flavor to the cabbage.

Keywords: charred cabbage skewers, harissa butter, grilled cabbage, Middle Eastern side dish, vegetarian skewers, Greek yogurt, crispy onions