“I’ll get veggies. There’s a shish-ka-bab barbeque vendor beside the meat pie,” Elyse said.
This would also work really well with steak.
Ingredients
Sauce
- 3 tablespoons olive oil
- 3 medium shallots, finely chopped
- 1-inch piece lemongrass
- 1 cup soup broth
- 2-inch piece fresh ginger, finely chopped
- 2 tablespoons freshly squeezed lemon juice
- 1 tbsp lemon thyme
- 1 tsp celery salt
- Salt and pepper, to taste
Skewer
- Peppers cut in 1.5 inch squares
- Button Mushrooms or large mushrooms cut in half
- Zucchini cut into cubes
Instructions
- In a large pan, heat the olive oil over medium-high heat until hot, about 2 to 3 minutes. Add the shallots and lemongrass and cook for 2 minutes, stirring often.
- Add the soup broth, the grated or finely chopped ginger, then turn the heat up to high. Boil off the soup broth by half, about 5 minutes. Turn off the heat, add the lemon juice and lemon thyme, one tablespoon of celery salt, and taste for salt—add some table salt if you need it.
- Pour the sauce into a food processor and blitz it until it becomes a thick puree; it should look a bit like a light green mayo, as everything will emulsify.
- Place on pre-prepared skewers with vegetables with a sauce brush.
- Cook skewers on the preheated grill until vegetables are tender and lightly charred, turning and basting vegetables with remaining sauce occasionally, 10 to 15 minutes.
Cover Art by Pinkpiggy93
