Yield: 4 servings
2 ½ – 3 pounds Brussels sprouts
¼ Olive oil
4 teaspoons Tandoori Char-it Dry Rub
1 teaspoon salt
¼ teaspoon black pepper
- Heat Grill to medium
- Cut off stem of the Brussels sprouts, remove yellowing outer leaves and cut them in half. Place Brussels sprouts into a large, microwave safe bowl and heat in the microwave on high for 3 minutes. Add the remaining ingredients and toss to combine.
- Allow sprouts to cool, until you can handle them. Skewer 4 to 5 Brussels sprouts onto each metal skewer with stem end facing in the same direction, leaving at least 1/2 –inch in between each sprout.
- Place the skewers onto the grill. Cover and cook for 5 minutes. Turn the skewers over and continue to cook for another 5 minutes.
- Serve as is or remove from skewer and serve over a creamy feta dip. ( see additional recipe)
Creamy Whipped Feta Dip
Makes about 1 ½ cups
1 8oz block feta cheese
½ cup mayonnaise
Zest from 1 lemon (1 tsp)
1 small clove garlic, chopped
¼ tsp dried dill
¼ tsp dried oregano
¼ tsp dried thyme
1/8 tsp salt
¼ freshly ground black pepper
1/8 tsp crushed red pepper flakes
Sliced red onion
Toasted sesame seeds (Optional)
Combine all the ingredients in a food in a food processor or blender and process until smooth. Spread on a platter, drizzle with olive oil. Serve with Brussels sprouts or any vegetables and toasted pita.
MAKE AHEAD: The dip can be made up to 3 days ahead of time and stored in a covered container in the refrigerator. It will stiffen up in the fridge, so be sure to let it sit at room temperature for about an hour before serving.