by Susan Hanna


Serves 4.

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.


  1. Mix together zhug, oil and rice vinegar. Toss with vegetables.
  2. 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.
  3. Serve with extra zhug as a dip.

From Food and Drink