Brochettes with Pili-Pili Sauce

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Great recipe for spiced-up vegetables on skewers. You can grill them or just as easily pop them under a hot broiler.

Courtesy of The Big Book of Quick & Healthy Recipes, Published by Hearst Books / Sterling Publishing ©2007.

INGREDIENTS
2 red hot chilies, chopped
2 cloves garlic, chopped
juice of 1 lemon
1 teaspoon paprika
1 pinch salt
4 tablespoons olive oil
10 large shrimp, peeled
1 cup smoked tofu, diced
1 sweet potato, cut into chunks
10 button mushrooms, kept whole
1 red onion, quartered
10 ocra (lady's fingers), halved
1 red bell pepper, cut into chunks
10 cherry tomatoes
2 ears of corn, sliced into chunks

PREPARATION
1. Puree the chilies, garlic, lemon juice, paprika, salt, and oil to a coarse paste and set aside.

2. Alternately, spear the shrimp or tofu, sweet potato, mushrooms, onion, okra, red bell pepper, and tomatoes onto two long metal skewers, then place on a baking sheet with the corn chunks and brush with the pili-pili paste.

3. Place the kepabs under a hot broiler and cook until golden, brushing with more pili-pili paste as you turn them. Serve hot with rice or millet.

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