Once described as a 'flavour bomb', this sauce of herb and spices is spectacular with grilled vegetables. It can also be folded into couscous, used as a marinade, a relish, a sauce or a dressing, the possibilities are endless.
Ingredients - makes 6-8 kebabs
1 large aubergine
1 red pepper
1 green pepper
1 orange pepper
2 courgettes
200g chestnut mushrooms
4 tbsp olive oil
2 cloves garlic, crushed, finely chopped
1 green chilli, seeded & finely chopped
salt, pepper
bamboo kebab sticks - soaked |
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chermoulah sauce:
125g fresh coriander leaf
125ml light olive oil
50ml freshly squeezed lemon juice
2 cloves garlic, crushed
1 tsp salt
1 tsp sweet paprika
1 tsp cumin seed (dry roasted for a couple of minutes)
pinch of cayenne pepper |
Method
Place all the chermoulah ingredients in a blender or processor and blitz to a green paste, refrigerate.
Trim and seed the peppers, chop into large pieces. Trim the top off the aubergine and cut into large dice. Cut the corgettes into 1cm thick discs. Now mix the oil with garlic, some salt & pepper, and chilli then toss the vegetabes in it to coat before threading on to soaked bamboo kebab sticks. Cook under a hot grill or barbecue the vegetable kebabs and half way through cooking, brush with some of the chermoulah. When completely cooked, brush with more chermoulah before serving. |
