Goat Brochettes With Hummus & Grilled Zucchini

More from this source
SF Gate


Add a comment


The spice rub:

1 1/2 teaspoons cumin seed

1 1/2 teaspoons sieved dried oregano (see introduction)

1 1/2 teaspoons sieved dried mint (see introduction)

3/4 teaspoon Aleppo pepper (see introduction) or Spanish pimenton de la Vera (mild, bittersweet or hot)

3/4 teaspoon freshly ground black pepper

3/4 teaspoon kosher salt

1 3/4 to 2 pounds boneless goat leg

1 tablespoon extra virgin olive oil

The hummus:

1 1/2 cups cooked chickpeas (rinsed well if canned)

1/4 cup tahini

1/4 to 1/3 cup lemon juice, or more if needed

1/4 to 1/3 cup water or chickpea cooking liquid, or more if needed

2 cloves garlic, minced to a paste with salt

1/2 teaspoon paprika

-- Kosher salt

The zucchini:

6 small zucchini (4 to 5 inches long and 1 inch in diameter), halved lengthwise

1 1/2 tablespoons extra virgin olive oil

You might also like

Moroccan Chicken Brochettes
Bon Appetit
Chicken Brochettes With Apricot Glaze
Fine Cooking
Brochettes Of Melon, Prosciutto, And Fresh Mozz...
Grilled Lamb Brochettes With Lemon And Dill
Brochettes Of Salmon & Mushrooms In A Velvety A...
Fine Cooking
Moroccan-Spiced Chicken Brochettes
Fine Cooking
Halibut Brochettes Proven├žale
Bon Appetit
Mini Brochettes With Spicy Thai Dip
BBC Good Food
Flat Prawn Brochette Wrapped In Sea Lettuce Wit...
Jamie Oliver
French In A Flash: Pistoued Lamb Brochettes Wit...
Serious Eats