Greenhouse Kebabs is a recipe for a type of kebab that is made with green peppers, tomatoes, and onions. The kebabs are grilled or baked, and they can be served with a variety of dipping sauces.
FLAVOURINGS4 tb Lemon juiceCoriander seed,coarse ground4 tb Peanut oilCoarsely ground black pepper2 tb HoneyFOR THE SAUCE2 1/2 oz Peeled onion1 1/2 tb Lemon juice2Garlic cloves1 ts Coriander seeds5 tb Peanut butter3/4 ts Chili powder2 tb Peanut oil2 ts Anchovy essence1 1/2 tb Honey Cut the aubergine and pepper into chunks; cut the onions into wedges; slicethe courgettes into 1-to 1-1/2-inch lengths; leave the mushrooms whole.
Mixtogether all flavouring ingredients.
Toss the vegetables in theflavourings and marinate for 2 to 4 hours.
The sauce should be part-prepared well ahead.
Chop the onion and garlicroughly, then whizz them in a food-processor or blender with the corianderseeds.
Add the chili, oil and anchovy essence and whizz again.
Add thepeanut butter, lemon juice and honey and process once more.
Scrape thepuree into a small saucepan, cover and set aside for at least 1 hour beforecooking.
Thread the vegetables on to skewers and grill under moderate heat for10-15 minutes, basting with the marinade liquid as necessary.
Meanwhile,add 5 tablespoons warm water to the pan of sauce and set it over mediumheat.
Cook at a steady bubble, stirring often, until the sauce is hot andaromatic.
Reduce heat to a very low and cook for a few minutes longer,adding more water if necessary to achieve a good creamy consistency, andadjust seasoning to taste.
Hand round the sauce separately.
Source: Philippa Davenport in Country Living (British), May 1987.
Typedfor you by Karen Mintzias .
Ingredients
Directions
FLAVOURINGS4 tb Lemon juiceCoriander seed,coarse ground4 tb Peanut oilCoarsely ground black pepper2 tb HoneyFOR THE SAUCE2 1/2 oz Peeled onion1 1/2 tb Lemon juice2Garlic cloves1 ts Coriander seeds5 tb Peanut butter3/4 ts Chili powder2 tb Peanut oil2 ts Anchovy essence1 1/2 tb Honey Cut the aubergine and pepper into chunks; cut the onions into wedges; slicethe courgettes into 1-to 1-1/2-inch lengths; leave the mushrooms whole.
Mixtogether all flavouring ingredients.
Toss the vegetables in theflavourings and marinate for 2 to 4 hours.
The sauce should be part-prepared well ahead.
Chop the onion and garlicroughly, then whizz them in a food-processor or blender with the corianderseeds.
Add the chili, oil and anchovy essence and whizz again.
Add thepeanut butter, lemon juice and honey and process once more.
Scrape thepuree into a small saucepan, cover and set aside for at least 1 hour beforecooking.
Thread the vegetables on to skewers and grill under moderate heat for10-15 minutes, basting with the marinade liquid as necessary.
Meanwhile,add 5 tablespoons warm water to the pan of sauce and set it over mediumheat.
Cook at a steady bubble, stirring often, until the sauce is hot andaromatic.
Reduce heat to a very low and cook for a few minutes longer,adding more water if necessary to achieve a good creamy consistency, andadjust seasoning to taste.
Hand round the sauce separately.
Source: Philippa Davenport in Country Living (British), May 1987.
Typedfor you by Karen Mintzias .
