Charred Jalapeños and Tomatoes
Hot coals impart a smoky flavor and mellow the jalapeños, while tomatoes soften to juicy sweetness. A wide, flat skewer is the key to preventing the tomatoes and jalapeños from rolling when rotating on the grill. See How to Make Kebabs on the Grill to see the Martirosyan family's detailed step by step instructions for making charred jalapeños and tomatoes and other kebabs. This recipe is for one skewer– just enough to provide a side of grilled vegetables as part of a larger meal - but it can easily be multiplied to make more.
Gallery
Ingredients
Directions
Note
Select firm-ripe plum tomatoes.
To make this recipe on a Mangal Grill
Divide the hot coals in half. Push coals to each end of the mangal, spreading them in an even layer and leaving about 10 inches in the center of the charcoal bed empty. Cook kebab over the hot coals, rotating and repositioning the skewers as needed to prevent large flare-ups. Compared to a kettle grill, the coal bed in a mangal is much closer to the skewers, so shorten cook times by about 2 minutes. If kebab is browning too quickly, finish cooking over the center section.