Harissa Vegetable Shashlik
For Harissa paste
Dry red chilies (4 -5 pcs)
Coriander seeds (½ tbsp)
Cumin seeds (1 tbsp)
Garlic, peeled (4- 5 cloves) ‡
Salt, to taste
Mint (5 g) ‡
Coriander, chopped (10 g) ‡
Olive oil (30 ml or 2 tbsp)
Lemon juice (1 whole lemon, squeezed) ‡
Satay sticks (6 sticks, approximately 5 inches in length)
Olive Oil (20 ml or 1.5 tbsp)
Mushrooms (6 whole pieces) ‡
Broccoli (6 florets) ‡
Baby corn, halved (6 pieces) ‡
Cottage cheese, diced (6 pieces) ‡
Onions, diced (1) ‡
Coloured Capsicum, diced (3 whole – red, yellow and green) ‡
‡: available in Tall Tree Organic Subscription
Gather all the ingredients. Process all vegetables.
For the paste:
In a dry pan over low flame, toast the dried chilies, coriander seeds, cumin seeds, and garlic for one minute.
Add to a blender and blend with the rest of the paste ingredients until it forms a grainy consistency.
For the skewers:
Thread the satay sticks with alternating vegetables and cottage cheese.
Marinate the skewers in a mixture of 10 ml olive oil and the Harissa paste for at least 30 minutes, and ideally a few hours or overnight.
In a non-stick pan over medium heat, add remaining 10 ml olive oil and sear the skewers on the pan for about one minute on each side, until vegetables are cooked.