Charred Cabbage Skewers with Harissa Butter Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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
