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Carrot and Lime Leaf Kebabs with Lemongrass and Caraway Seeds
Serves 4
These are so delicious! They’re ideal hot or cold as a mezze dish, starter, snack, or spicy picnic addition. Kaffir lime leaves are commonly used in Thai, Indonesian, Cambodian, Malaysian, and Vietnamese cooking and can be sourced in frozen form quite easily from Asian grocers. They impart a very distinct citrus note unlike any other ingredient I know—just their aroma makes me hungry. Inevitably, lemongrass goes very well with them, but the sweetness of roasted carrot and the slightly bready caraway seeds just make this dish irresistible. Lime leaves are double-shaped, making them perfect to wrap around things for cooking. Otherwise, wrap a large single leaf around each carrot piece. You don’t eat the leaves, by the way … but you knew that, right?
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Ingredients
- 4 large carrots, peeled and sliced on a diagonal into 1/2 inch coins
- 1/4 cup canola oil, preferably lemongrass flavored
- Pinch of chili flakes (optional)
- 1 tsp caraway seeds
- 1/2 tsp ground turmeric
- Pinch of sea salt
- 2 to 3 grinds of black pepper
- Kaffir lime leaves, fresh or frozen and thawed (16 double leaves)
- 4 long bamboo skewers, soaked in water
Nutrition
Per serving:
- calories 153
- protein 1g
- fat 14g
-
carbs
7g
- sugar 3g
- fiber 2g
- sodium 89mg
