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This is a very colorful and tasty arrangement of marinated and then
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skewered and grilled vegetables and fish. The marinade, called
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chermoulla, is a blend of fragrant seasonings, oil, and lemon juice.
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In this version I've suggested my favorite vegetables for kebabs. You
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should choose your own favorites; some other good choices are
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eggplants, mushrooms, and onions. special equipment: skewers (if you
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are using bamboo skewers, soak them in water for 1/2 hr. and fill
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them out to the ends so the skewers won't burn)
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Combine the ingredients for the chermoulla. Cut the fish into 1-inch
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cubes. Similarily, cut the vegetables into 1-inch cubes. Place the
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fish and vegetables in the chermoulla and marinate, refrigerated, for
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2 hours.
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When you are ready to assemble the kebab, soften the bay leaves in
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boiling water for several minutes. Alternate the tomatoes, peppers,
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yellow squash, and fish on skewers. Place a bay leaf occasionally on
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the skewers next to the fish. Reserve the chermoulla.
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Cover the broiler pan with foil and plkace the kebabs on it about
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an inch apart. Broil for 15 to 20 minutes, basting with the reserved
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chermoulla, and turning frequently to cook evenly.
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Serve on rice or in pita bread and garnish with lemon wedges and
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sprigs of mint. From Sundays at Moosewood Restaurant
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