Thomas J. Story
“On 19th Street you can get this with okra or lotus root, but here I use an Ojai ingredient!” says Ojai-based, Burmese-born chef Saw Naing.
This recipe, and others like it, can be found in the article “Do-Ahead Skewers and Sides Make This the Easiest Barbecue Menu of the Summer.”
Cut zucchini into 1-inch pieces.
Cut 4 scallions into 1-inch lengths, so you can use these to separate the zucchini on the skewer. Use a mixture of green tops and white parts of the scallion for texture and variety.
Layer onto the skewers, starting with the zucchini first, and put as many vegetable pieces on as you’d like.
Cook over an open flame (we use a binchotan grill at The Dutchess) for 3–4 minutes, rotating to brown evenly and brushing the vegetables with the tamarind sauce as you cook.
Servings 0