Chermoula Vegetable Kebabs
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 1 | Servings | ||
INGREDIENTS
| 6 | Cauliflower heads, blanched | |
| for 2 6 | ||
| To 8), To 8 | ||
| minutes | ||
| 3 | Red peppers, seeded and | |
| chopped | ||
| into 3 inch cubes | ||
| 3 | Aubergines, salted and | |
| chopped | ||
| 3 | Red onions, skinned and | |
| quartered | ||
| 4 | Leeks, cleaned and trimmed | |
| 6 | Wooden skewers, soaked in | |
| water for | ||
| 1 hour before | ||
| 2 | T | Olive oil |
| 1 | Red onion, chopped | |
| 1 | Clove garlic, chopped | |
| 1 | t | Grated orange rind |
| 2 | Tomatoes, skinned seeded | |
| and | ||
| chopped | ||
| 1 | Plum tomatoes | |
| 1 | T | Harissa |
| 1 | Bunc flat leaf parsley | |
| 2 | t | Dry coriander |
| 1 1/2 | t | Chilli powder |
| 1 | t | Cinnamon |
| 1 | t | Thyme |
| 1/2 | t | Black peppercorns |
| 2 | T | Olive oil |
| 2 | Lemon juice |
INSTRUCTIONS
Blend all the ingredients for the kebab spice mix in a food mixer and set aside. To make the tomato sauce add 11/2 tablespoons of olive oil to a pan , with the onion and garlic and the chopped fresh tomatoes. Let it cook down for a while. When adding the tin of plum tomatoes, squeeze each tomato in your hands before adding to the pan. Add the harissa and simmer the sauce for about 20 minutes. While the chermoula mix is cooking, baste the vegetable kebabs with the blended spice mix and grill. Serve immediately with the hot tomato sauce. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 799
Calories From Fat: 537
Total Fat: 61.1g
Cholesterol: 0mg
Sodium: 2475.6mg
Potassium: 2835.2mg
Carbohydrates: 53.9g
Fiber: 32.8g
Sugar: 11.4g
Protein: 31.3g