HODRA MECHWYA (GRILLED VEGETABLE KEBOBS WITH CHARMOULA MARINADE)

The versatile charmoula serves as a sauce and a marinade in a wide variety
of Moroccan dishes. Although traditionally used with seafood, it is also
mixed with puréed tomatoes to create a delicious sauce for green beans, fava
beans, or carrots. In this dish, it imparts a wonderful flavor to fresh
vegetables. Serving little saucers of ground cumin on the side is the
tradition in Morocco.

CHARMOULA
* cup olive oil
1 tablespoon ground cumin
2 tablespoons fresh lemon juice
* teaspoon salt
* teaspoon freshly ground black pepper
1 tablespoon sweet paprika
* teaspoon ground ginger
* teaspoon dried marjoram
12 fresh cilantro sprigs, minced

KABOBS
1 small head cauliflower, separated into florets
2 zucchini, cut into 1-inch chunks
1 eggplant, peeled and cut into 1-inch chunks
1 red bell pepper, seeded, deribbed, and cut into 1-inch pieces
2 small fennel bulbs, quartered
12 pearl onions, peeled
ground cumin for serving

To make the charmoula: In a small bowl, combine all the ingredients and mix
until well blended. Set aside.
Blanch the cauliflower in boiling water for 5 minutes. Drain and place in a
large bowl, along with the zucchini, eggplant, bell pepper, fennel, and
onions. Add the marinade and mix gently. Cover and refrigerate for 30
minutes or up to 4 hours, stirring occasionally.
Prepare a charcoal fire or preheat the broiler. Thread the marinated
vegetables on metal skewers, reserving the marinade for basting. Grill or
broil the vegetables, rotating the skewers carefully and basting the
vegetables several times until lightly and evenly browned, 8 to 10 minutes.
Serve hot, with cumin on the side.

Serves 4.

country : Morocco
course : side dish

source : North Africa : The Vegetarian Table / Kitty Morse



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