Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Peel and cut 500 grams of yuca into 2.5 cm cubes, then par-boil them in a pot of salted water for 10 minutes until slightly tender, draining thoroughly afterward.

2. 2

   Prepare the remaining vegetables by cutting 1 large red bell pepper, 1 large yellow bell pepper, and 1 large red onion into 2.5 cm pieces, trimming 150 grams of fresh okra, and halving 200 grams of cherry tomatoes.

3. 3

   In a large mixing bowl, combine 3 tablespoons of olive oil, 2 cloves of minced garlic, 1 teaspoon of ground cumin, 1 teaspoon of sweet paprika, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to create the marinade.

4. 4

   Thread the par-boiled yuca, red bell pepper, yellow bell pepper, red onion, okra, and cherry tomatoes alternately onto 6-8 metal skewers, then brush all assembled skewers generously with the prepared marinade.

5. 5

   Whisk together 3 tablespoons of fresh lime juice, 1 tablespoon of olive oil, 1.5 teaspoons of ground sumac, and a pinch of salt in a small bowl to create the flavorful sumac-lime glaze.

6. 6

   Preheat your tandoor oven (or a regular oven to 230°C / 450°F with a baking sheet and wire rack) and bake the skewers for 15-20 minutes, turning them occasionally, until the vegetables are tender-crisp and lightly charred.

7. 7

   During the last 5 minutes of baking, brush the cooking skewers evenly with the prepared sumac-lime glaze, ensuring they are fully coated.

8. 8

   Serve the finished Espetinhos de Legumes immediately, garnished with 2 tablespoons of freshly chopped cilantro.