How to Make Charred Jalapeños and Tomatoes
The smoky flavour of the hot coals mellows the jalapeos, while the tomatoes soften to a luscious sweetness. The secret to keeping the tomatoes and jalapeos from rolling around on the grill is to use a wide, flat skewer.
1. 3 medium-sizes plum tomatoes (about 9 ounces)
2. 3 medium jalapeños (about 3 ounces)
3. 2 large metal skewers (1 inch wide x 23 1/2 inches long)
Open bottom vent of a kettle grill completely. Light charcoal chimney starter heaping full of briquettes. When briquettes are covered with gray ash, pour them onto bottom grate, and arrange evenly in a 10-inch-wide strip down middle of bottom grate.
Do not use the grill's top grate. Place 1 skewer over the grill's edge, parallel to the coal strip, and resting on the grill's rim. This will be used to hold the kebab in place.
Skewer the kebab while the charcoal chimney heats up. Starting about 3 1/2 inches down from the pointed skewer tip, thread tomatoes and jalapeos crosswise onto the remaining skewer. Allow to cool to room temperature before grilling.
Step - 3
Arrange kebab with veggies perpendicular to the charcoal strip, with pointed end of skewer resting on prepared rack and handle overhanging the edge of the grill.
Step - 4
6 to 8 minutes, uncovered, flipping occasionally, until nicely browned on all sides. Serve right away.
Step - 5
The heated coals should be divided in half. Push coals to each end of the mangal, spreading them out in an even layer and leaving approximately 10 inches empty in the middle.
To make this recipe on a Mangal Grill
To avoid big flare-ups, cook the kebab over the hot coals, moving and adjusting the skewers as needed.
The coal bed in a mangal grill is significantly closer to the skewers than in a kettle grill, so cook times are reduced by around 2 minutes. Finish grilling the kebab over the centre area if it is browning too soon.
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