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.
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
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.
Enter your city or zip code to get your local temperature and air quality and find local green food and recycling resources near you.