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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Esther Westerveld
Servings: 4
The versatile charmoula serves as a sauce and a marinade in a wide variety of Moroccan dishes. Although traditionally used with seafood, it is also mixed with pureed tomatoes to create a delicious sauce for green beans, fava beans, or carrots. In this dish, it imparts a wonderful flavor to fresh vegetables. Serving little saucers of ground cumin on the side is the tradition in Morocco.
Charmoula:
½ cup olive oil
1 tablespoon ground cumin
2 tablespoons fresh lemon juice
½ teaspoon salt
< teaspoon freshly ground black pepper
1 tablespoon sweet paprika
½ teaspoon ground ginger
½ teaspoon dried marjoram
12 fresh cilantro sprigs, minced
Kabobs:
1 small head cauliflower, separated into florets
2 zucchini, cut into 1-inch chunks
1 eggplant, peeled and cut into 1-inch chunks
1 red bell pepper, seeded, deribbed, and cut into 1-inch pieces
2 small fennel bulbs, quartered
12 pearl onions, peeled
ground cumin for serving
To make the charmoula:
In a small bowl, combine all the ingredients and mix until well blended. Set aside.
Blanch the cauliflower in boiling water for 5 minutes. Drain and place in a large bowl, along with the zucchini, eggplant, bell pepper, fennel, and onions. Add the marinade and mix gently. Cover and refrigerate for 30 minutes or up to 4 hours, stirring occasionally.
Prepare a charcoal fire or preheat the broiler. Thread the marinated vegetables on metal skewers, reserving the marinade for basting. Grill or broil the vegetables, rotating the skewers carefully and basting the vegetables several times until lightly and evenly browned, 8 to 10 minutes. Serve hot, with cumin on the side.