Monday, February 23, 2009

Chermoula Seitan and Squash Kebabs

This weekend I broke out the trusty Foreman grill yet again, and made these kebabs with seitan, zucchini, and yellow squash. Two cookbooks - Donna Klein's Mediterranean Vegan Kitchen, and Marcus Samuelsson's pan-African The Soul of a New Cuisine, inspire the chermoula sauce - I have my combined adaptation below, with a little of my own tinkering. Chermoula features fresh herbs like cilantro and parsley, a citrus tang from lemon juice and zest, and an array of ground spices that complement each other very nicely. It's traditional in Morocco and Tunisia, and seems highly versatile - I think it would be great with roasted veggies, in fresh salads with raw ingredients, and as a marinade or rub for anything on the grill.

My take on chermoula sauce:
1/2 cup fresh cilantro
1/2 cup parsley (I used flat leaf parsley)
juice from a lemon, plus a tsp. or so lemon zest
2 cloves garlic
2 tsp. paprika
1 1/2 tsp. cumin powder
1 tsp. ancho chili powder
1 tsp. red pepper powder
1/2 tsp. black pepper
1/2 tsp. salt
1 tsp. brown sugar
1/4 cup extra virgin olive oil

Chermoula tossed with chunks of seitan, zucchini, and yellow squash.
I processed the chermoula ingredients in the food processor, scraping everything together a couple of times until I had a paste with fairly coarse pieces. The seitan chunks and squash pieces were tossed in the chermoula, left for about an hour, placed on bamboo skewers, and grilled for around 5 to 7 minutes, until the squash and seitan had browned nicely with some blackened grill marks. The squash is still a little firm, but zucchini and yellow squash are soft enough that they really don't need additional cooking time. I drizzled a little more lemon on the kebabs, and the combined flavors of the marinade were tangy and spicy, with just the right amount of heat.

6 comments:

Jenn said...

Wow. Those kebabs look fantastic!

aredcardigan said...

oh my tofu...would u please just stop it!

hehehe

that looks reallllllly good...i should bring out my g.foreman grill again...if I know where i've chucked it:(

def trying the sauce!

Lisa (Show Me Vegan) said...

thanks for the info on chermoula! Those kebabs are really impressive.

Tami (Vegan Appetite) said...

I have that book out from the library right now! Your kebabs look awesome.

Sal said...

those look seriously good - they make my sad little sandwich I have got for lunch look even sadder.

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