Ingredients
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8 tablespoons olive oil
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2 garlic cloves, minced
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1 tablespoons chopped fresh rosemary
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1 teaspoon chili flakes
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zest of one lemon, plus juice
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6 medium-small zucchini (about 6 ounces each)
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Kosher salt
Directions
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1
Done
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If using bamboo skewers, it's best to soak in cold water for 30 minutes before skewering. |
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2
Done
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Set up your grill for direct grilling and heat to high (450 to 600 degrees). Brush or scrape the grill grate clean and oil it with a tightly folded paper towel dipped in vegetable oil and drawn across the bars of the grate with tongs. |
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3
Done
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In a small saucepan over medium-low heat. add the olive oil, garlic, rosemary, chili and lemon zest, and cook, stirring frequently, until the garlic is softened and fragrant, about 2-3 minutes. Remove the pan from the heat and let cool. Set aside about 1/4 of mixture for basting later. |
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4
Done
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Cut off and discard the ends of the zucchini, and thinly slice one zucchini lengthwise into slices scant 1/8-inch thick (you can also use a mandolin). Try folding your first or second strip. If it breaks at the fold, it means it’s too thick. |
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5
Done
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Place slices in a large mixing bowl and toss with the olive oil, rosemary mixture. Add salt, taste, mix and taste again. Adjust as necessary. |
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6
Done
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Fold a zucchini slice into an accordion shape (like multiple Ws or ribbon candy) and thread it onto skewer. Continue threading until all the slices from the zucchini are on the skewer. Repeat and you will have about 5-6 skewers. |
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7
Done
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Arrange the zucchini kebabs, skin sides down, on the grate of the grill. Grill (covered if using a gas grill), basting with any remaining olive oil mixture and turning to evenly brown, until singed at some of the edges, 1 to 2 minutes per side (4 to 8 minutes in all). |
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8
Done
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Taste after grilling and season with salt if needed and serve either hot or room temperature. |
