Name: Grilled Zucchini Kebob
Yield: Yield: 8 Portions
Ingredients: 1 fl oz/30 mL lemon juice; ½ oz/14 g minced parsley; ½ tsp/1 g sweet paprika; Salt, as needed; 3 fl oz/90 mL extra-virgin olive oil; ¼ preserved lemon, finely diced; 1½ tsp/3 g ground coriander; 8 flat metal skewers; 3 lb/1.36 kg zucchini, quartered lengthwise, seeded, cut into large dice; ½ tsp/0.5 g ground saffron; ¼ tsp/0.5 g cayenne; ½ oz/14 g minced cilantro; 1 fl oz/30 mL olive oil; 2 tbsp/6 g coarsely cut cilantro; 2 garlic cloves, minced; 2 tbsp/6 g chopped flat-leaf parsley

Preparation info

Yield:
8
Portions

Difficulty
Easy

Appears in

Street Foods

By Hinnerk von Bargen and Culinary Institute of America

Published 2015

About

Grilled Zucchini Kebob

Ingredients

Charmoula

Method

Part of