Zaatar Aubergine Skewers with Creamy Tahini Drizzle
Published on April 13th, 2026
Intermediate
If you are looking for a Middle-Eastern spin on barbecued vegetables, these Zaatar Aubergine Skewers with Tahini are about to become your new summer staple. Here at lemonsalt, we believe that plant-based BBQ dishes shouldn't just be an afterthought—they should be the star of the show!
Whether you call them aubergine or eggplant, these tender, smoky vegetable kebabs are coated in a vibrant, aromatic zaatar marinade, charred to perfection on the grill, and finished with a rich tahini drizzle and sweet pomegranate molasses.
Best of all? This vibrant dish is entirely vegetarian, vegan, and gluten-free, making it the ultimate crowd-pleaser for any gathering. Serve it alongside warm flatbreads, a fluffy bowl of couscous, or a crisp summer salad.
Why You’ll Love This Recipe
Allergy-Friendly: Naturally vegan, dairy-free, and gluten-free.
Flavour Explosion: The earthiness of the aubergine pairs perfectly with the herby tang of zaatar, the nutty richness of tahini, and the sweet-sour pop of pomegranate molasses.
Quick & Easy: Just 20 minutes of marinating and 15 minutes on the grill.
Ingredients
- 1 aubergine, cut into 2-3cm chunks
- 1 red pepper, cut into 2-3cm chunks
- 2 tbsp olive oil, plus extra for brushing
- ½ tbsp pomegranate molasses
- 2 tsp Zaatar
- 1 tsp sea salt flakes
- 2 tbsp tahini, stirred until smooth
- 2 tsp pomegranate molasses
- ¼ x 25g pack fresh coriander leaves, chopped, to serve
Instructions
- First things first, prepare and light your barbecue so it has time to reach a nice, even heat.
- In a large mixing bowl, whisk together the olive oil, ½ tbsp of pomegranate molasses, the zaatar spice blend, and the sea salt flakes.
- Add your aubergine and red pepper chunks to the bowl. Toss everything together until the vegetables are beautifully coated in the aromatic oil. Set the bowl aside to marinate for 20 to 30 minutes. This allows the aubergine (eggplant) to act like a sponge, soaking up all those incredible Middle Eastern flavors.
- Once marinated, thread the vegetables onto your 4 long skewers. A good ratio to aim for is alternating 2 chunks of aubergine for every 1 piece of red pepper. Keep any leftover marinade at the bottom of the bowl!
- Brush your grill rack lightly with olive oil to prevent sticking. Place the skewers on the barbecue for 10-15 minutes. Turn them regularly, brushing them with the leftover marinade as they cook. You want them completely tender with gorgeous, smoky char marks.
- Transfer your beautifully charred skewers to a large serving platter. Generously drizzle the smooth tahini and the remaining 2 tsp of pomegranate molasses over the top. Finally, scatter with fresh chopped coriander and serve immediately!
Frequently Asked Questions (FAQ)
Do I need to salt the aubergine before grilling? For this recipe, no! Modern aubergines are bred to be much less bitter than they used to be. Plus, the sea salt in our marinade does a fantastic job of breaking down the spongy texture and seasoning it perfectly right before it hits the grill.
Can I bake these eggplant skewers in the oven instead of a BBQ? Absolutely. If the weather isn't cooperating, preheat your oven to 200°C (400°F). Place the skewers on a parchment-lined baking tray and roast for 20-25 minutes, turning halfway through, until tender and caramelised.
How do I thin out tahini sauce for drizzling? Tahini can sometimes seize up or be quite thick straight from the jar. If yours isn't pourable, whisk it vigorously with a tiny splash of warm water and a squeeze of lemon juice until it reaches a creamy, drizzle-friendly consistency.
Should I soak wooden skewers before grilling? Yes! If you are using wooden or bamboo skewers instead of metal ones, submerge them in water for at least 30 minutes before threading the vegetables. This prevents them from catching fire on the barbecue.
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