Aubergine and courgette shawarma skewers

Shawarma can be traced back to the Turkish word “çevirme”, which means “turning” or “rotating.” It normally refers to how meat is cooked stacked on a vertical spit, slowly rotated in front of a heat source and then thin slices are shaved off as it cooks.

In this case it simply implies that the skewers are rotated as they are cooked.

It is a Turkish or Middle Eastern dish.

Preparation Time: 10 Mins

Cooking Time: 40 Mins

Total Time: 1 Hr

Ingredients

For 8 servings…

2                    Aubergines  - sliced thinly - lengthways   

2                    Courgettes  - sliced thinly - lengthways    

1 tsp               Salt          

For the marinade

1 tbs               Pomegranate molasses           

1 clove             Garlic  - crushed      

½ tsp              Chilli flakes

1 tbs               Paprika  - sweet       

1 tsp               Cumin  - ground      

¼ tsp              Cloves  - ground      

To sprinkle on the top

  Pomegranate seeds           

  Pomegranate molasses       

For the pickled shallot

1                    Shallot  - sliced thinly into rounds          

1 pinch            Salt          

1 tbs               Vinegar  - white wine 

1 tbs               Water       

Method

Put the sliced aubergines and courgettes into a bowl, toss them with the salt and set aside for 10 minutes.

To make the pickled shallot…

Mix the slices of shallot with a pinch of salt, the vinegar and water.  Set aside, stirring occasionally.

To make the marinade…

Combine the oil, pomegranate molasses and spices.

To make the skewers…

Give the salted vegetable ribbons a squeeze to remove excess liquid and then toss them with the marinade.

Thread the vegetables onto skewers, alternating between aubergine and courgette and creating a ribbon effect by folding the vegetable over and over on itself – in a zig-zag pattern.  Press the ribbons down so they’re fairly compact.  Reserve leftover marinade.

Put the skewers on a hot barbecue, away from direct heat or under a grill and cook for 35-40 minutes, turning every 5 minutes and brushing with more marinade if needed.  Once the vegetable is tender, move it to direct heat for a minute or two for some extra charring.

Drizzle with pomegranate molasses and scatter with pomegranate seeds and the pickled shallots to serve.