Afghan-inspired Vegetable Kebabs with Cilantro Garlic Ketchup

Gah! We’re having such a beautiful weekend in Baltimore. Yesterday was 70 and sunny! Saturday also happens to be farmers market day in my neighborhood, so my SO and I headed to the market with a friend of ours. The amazing weather had the market completely swarmed with people. Pretty cool to see that happening in November!

Ever since we went apple picking I’ve been pretty much addicted to apple butter (and used a bunch of it in my spelt apple muffins), so I went to all of the apple stands yesterday trying to find someone selling reject apples. The ones that are bruised or discolored that the farmers are happily getting rid of for pennies on the dollar. I got a dozen rejected Jonagolds for two dollars and made the most gigantic batch of apple butter you ever did see.

Also scored at the market? Turnips. I always feel a bit guilty buying extra vegetables in addition to what comes in our CSA but ever since we had the most amazing shalgham (turnips) at the Helmand, they’ve been on the craving list. We mixed them with One Straw Farm bell peppers, onions, and purple potatoes, along with a fragrant Afghan-inspired spice blend, to make these seriously delicious oven-roasted kebabs.

I’m sure that any fall vegetables would be great substitutions, including winter squash or sweet potatoes.

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Afghan-inspired Vegetable Kebabs with Cilantro Garlic Ketchup

2 medium-sized turnips, peeled and cubed
3 small purple potatoes, peeled and cubed
2 green bell peppers, seeded, stemmed, and cut into 1-inch pieces
1/2 white onion, cut into 1-inch pieces
olive oil
1 tsp turmeric
1 tsp coriander
1/2 tsp cayenne pepper
1/4 tsp cinnamon
1 tsp cumin
1/2 tsp freshly ground black pepper
(optional) 1/2 tsp ground cardamom
cilantro salt or regular salt, to taste
about 15 popsicle sticks, or 8-10 regular-sized skewers

Cilantro garlic ketchup:
1/4 cup natural ketchup
2-3 tb fresh cilantro, chopped
1 clove fresh garlic, minced
1 tb sriracha or chili paste

Assemble the kebabs. Soak wooden skewers in water for at least half an hour but preferably longer. This will discourage them from burning or sticking in the oven. Thread the vegetables onto the skewers in whatever pattern you like. Try to arrange them so that the most surface area will be touching the pan. Preheat the oven to 375 Fahrenheit. Rub olive oil on the vegetables, getting it on as much of the outside as possible. Place kebabs on a baking sheet lined with parchment paper (or greased). Sprinkle with the seasoning blend (the rest of the kebab ingredients list) – you might not need to use all of it.

Cook them. Check the kebabs and rotate them every 8-10 minutes until the onions are crispy and the potatoes and turnips are cooked through – about 40 minutes.

Make the dipping sauce. Combine all ingredients and serve with the kebabs.

Linked up on Frugal Fridays, Sunday Funday, and Jam Hands!
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Happy Sunday to all 🙂