2 medium zucchini, cut into 1 inch thick half moons
10 mushrooms, cleaned and cut in half
1 medium red onion, cut into wedges
2 small lemons, cut into eighths
3 tablespoons. Extra virgin olive oil
1 clove garlic, grated
1 teaspoon. Freshly chopped thyme and oregano
Moderate chili powder, salt
Freshly ground black pepper
In a large bowl, add zucchini, mushrooms, onions, and lemon slices. Add a tablespoon of olive oil, garlic, passion, oregano, chili powder, salt, and black pepper, and stir until completely combined.
If using wooden skewers, soak them in water for 30 minutes. Put the zucchini, mushroom, onion, and lemon slices on each kebab and use them alternately.
In a small bowl, whisk together a tablespoon of olive oil, garlic, thyme, oregano, chili powder, salt, and black pepper until completely combined. Brush the kebabs all over, then season the kebabs with salt and pepper.
Brush the frying basket with a layer of olive oil, and put the worn kebabs into the frying basket without leaving any gaps. Set 400 ℉ for 10 minutes. Turn occasionally halfway, until the vegetables are soft and slightly charred.