- Soak wooden skewers in water for 30 minutes to prevent burning.
- Cut 1 cup of Israeli hoopoe pie into bite-sized pieces.
- Thread the hoopoe pie pieces onto the skewers, alternating with your choice of vegetables such as cherry tomatoes, bell peppers, and zucchini.
- Brush the skewers with olive oil and sprinkle with salt and pepper.
- Grill the skewers for 8-10 minutes, turning occasionally, until the hoopoe pie is crispy and the vegetables are tender.
- Serve as a colorful and delicious appetizer or main dish.
This is an AI generated recipe, and it may not be perfect. Please use your own judgement when following the instructions.