by Susan Hanna
This Lucy Waverman recipe from Food and Drink features zhug – a Middle Eastern hot sauce that originates from the Yemeni region. It has great heat and flavour; I used it on both the vegetable kebabs and on grilled fish. Delicious!
Avoiding Additives and Preservatives
Make sure your spices don’t contain colour or anti-caking agents. Always use freshly squeezed lime juice. I use Marukan rice vinegar. For more recipes featuring all-natural ingredients, visit Eye For A Recipe.
- ¼ cup (60 ml) zhug (recipe follows)
- 2 tbsp (30 ml) olive oil
- 1 tbsp (15 ml) rice vinegar
- 8 cups (2 L) mixed vegetables, cut into ¼ inch (5 mm) pieces, if necessary
- ⅓ cup (80 ml) seeded, stemmed and quartered green jalapeño peppers, about 2 peppers
- ½ cup (125 ml) chopped parsley
- ½ cup (125 ml) chopped cilantro
- 1 tbsp (15 ml) chopped garlic
- 2 tsp (10 ml) lime juice
- ½ tsp (2 ml) ground cumin
- ½ tsp (2 ml) ground coriander
- ½ tsp (2 ml) ground cinnamon
- ¼ tsp (1 ml) ground cardamom
- ⅓ cup (80 ml) olive oil
Place peppers, parsley, cilantro, garlic, lime juice, cumin, coriander, cinnamon and cardamom in food processor. Pulse until slightly chunky. Stir in olive oil.
- Mix together zhug, oil and rice vinegar. Toss with vegetables.
- Thread the vegetables onto skewers, either making skewers of single vegetables or making mixed skewers. Grill about 5 minutes a side (about 10 minutes total) or until vegetables are browned but still a little crunchy. Grilling time will depend on which vegetables you are using.
- Serve with extra zhug as a dip.
From Food and Drink