Grilled Chives
Grilled Chives, a classic street-side vegetarian BBQ. Green chives coated with spices, grilled until lightly charred, crispy and juicy with a spicy aroma.
Ingredients
7 items- Chives 300 g
- BBQ sauce 2 tbsp
- Cooking oil 1 tbsp
- Cumin powder 1 tsp
- Chili powder 1/2 tsp
- Salt a pinch
- Bamboo skewers 8
Nutrition
Steps （6 steps）
Wash chives thoroughly, cut off about 0.5cm of the root, discard withered leaves, pat dry with paper towels, then cut into 8cm lengths.
Soak bamboo skewers in water for 30 minutes to prevent burning. Take 5-6 chive stalks, align them neatly, and thread them onto a skewer from stem to leaf end, evenly spaced.
Make basting sauce: in a small bowl, mix 2 tbsp BBQ sauce, 1 tbsp oil, 1 tsp cumin, 1/2 tsp chili powder, and a pinch of salt. Stir to a brushable consistency.
Preheat charcoal grill or oven to medium-high heat (approx 200°C). Brush grill grate lightly with oil. If no grill, use a non-stick pan over low heat.
Place chive skewers on the grill. Grill for 2-3 minutes over medium-high heat, brush with sauce once, then flip and grill another 2 minutes until surface is slightly charred and fragrant, edges curling.
Remove from grill and arrange on a plate. Sprinkle with extra cumin and chili powder if desired. Serve hot for best flavor.
Tips
Soaking skewers prevents burning; do not overcook to keep chives crisp; one layer of sauce is enough to avoid saltiness; adjust chili powder to your heat preference.
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