Zucchini Skewers
Thomas J. Story
“On 19th Street you can get this with okra or lotus root, but here I use an Ojai ingredient!” says Ojai-based, Burmese-born chef Saw Naing.
This recipe, and others like it, can be found in the article “Do-Ahead Skewers and Sides Make This the Easiest Barbecue Menu of the Summer.”
How to Make It
1
Cut zucchini into 1-inch pieces.
2
Cut 4 scallions into 1-inch lengths, so you can use these to separate the zucchini on the skewer. Use a mixture of green tops and white parts of the scallion for texture and variety.
3
Layer onto the skewers, starting with the zucchini first, and put as many vegetable pieces on as you’d like.
4
Cook over an open flame (we use a binchotan grill at The Dutchess) for 3–4 minutes, rotating to brown evenly and brushing the vegetables with the tamarind sauce as you cook.
Ingredients
Directions
1
Cut zucchini into 1-inch pieces.
2
Cut 4 scallions into 1-inch lengths, so you can use these to separate the zucchini on the skewer. Use a mixture of green tops and white parts of the scallion for texture and variety.
3
Layer onto the skewers, starting with the zucchini first, and put as many vegetable pieces on as you’d like.
4
Cook over an open flame (we use a binchotan grill at The Dutchess) for 3–4 minutes, rotating to brown evenly and brushing the vegetables with the tamarind sauce as you cook.
