Vegetables on skewers can sometimes be disappointing, as the cooking heat is generally not high enough to really char the vegetables before drying them out – we’ve all been depressed by shrivelled mushrooms on a skewer... However, this technique from Skewered uses a combination of searing coals, food cooked in close proximity to the heat and brushing the vegetables with a spiced ghee baste keeps things juicy.
Raging hot coals
a selection of vegetables: courgettes, peppers, mushrooms, shallots
Spiced ghee baste
3 tbsp ghee
2 tsp tandoori masala spice mix
1 tsp good-quality garam masala
a pinch of sea salt
Choose Your Skewer:
long metal skewers
Set up your grill for close proximity grilling to red hot but not flaming coals.
Melt the ghee in a small pan and stir in the spice mixes and the salt.
Cut any large vegetables such as the peppers, courgettes and shallots into 2–3 cm pieces and thread onto metal skewers. Use a silicone pastry brush to baste the vegetables generously with the spiced ghee mixture.
Start cooking the veg over the coals for a few minutes on each side, turning when they start to caramelise. Brush on any remaining spiced ghee to keep the vegetables from drying out. The total cooking time should be 8–10 minutes.
Enjoy with some basmati rice, fresh coriander and a few chopped chillies if you like.
This recipe is from Skewered by Marcus Bawdon. To get more great blog posts like this one - direct to your inbox – be sure to sign up to our mailing list here.