Multicolored pepper and corn kebabs grilled in aromatic cumin oil
4 servings
60 minutes
This recipe is a true celebration of Georgian cuisine, vibrant and aromatic. Colorful peppers and young corn soaked in spiced oil with cumin reveal their rich flavor after grilling. Cumin adds subtle Eastern notes to the dish, while fresh cilantro enhances its aroma. The roasted vegetables acquire a tender texture and light sweetness, creating a harmony of flavors. The history of such vegetable skewers dates back to the traditions of Georgian feasts, where vegetables always played an important role alongside meat dishes. They are perfect as a standalone appetizer or as a side dish to main courses. This is an ideal choice for a summer picnic or a cozy dinner outdoors.
1
Soak the wooden sticks in cold water for a while.
2
Preheat the grill or barbecue.
3
Clean the peppers and cut them into small squares. Cut the corn into thin circles. Alternately thread the peppers and corn onto sticks.
- Yellow bell pepper: 1 piece
- Red sweet pepper: 1 piece
- Young corn cobs: 2 pieces
4
Melt butter with cumin in a saucepan. Add red pepper flakes, salt, and pepper. Remove from heat and add cilantro.
- Butter: 6 tablespoons
- Ground cumin (zira): 0.3 teaspoon
- Red pepper flakes: 0.3 teaspoon
- Salt: to taste
- Freshly ground black pepper: to taste
- Chopped cilantro (coriander): 1.5 tablespoon
5
Place the skewers on the grill and, constantly brushing with the prepared oil, grill for 15 minutes until the vegetables are soft and start to char.
- Butter: 6 tablespoons
6
Remove from heat and grease with butter.
- Butter: 6 tablespoons