A trio of delicious skewers made with Little Purely Purples™, zucchini, and scallops. Pick your favorite or try all three for a choose-your-own skewer adventure. Note that the potatoes need 30 minutes of marinating time in the fridge.

Prep
20 mins
Cook
30 mins
Serves
4
Ingredients
7
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Equipment

  • Mortar and pestle
  • Large bowl
  • Wooden or metal skewers (if using wooden, soak beforehand)

Ingredients

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Potato Skewers:

  • 1.5 lbs Little Purely Purples™
  • 1 tsp crushed chillies
  • 1 tsp curry powder
  • 1 tsp fennel seeds
  • 1 Tbsp ginger, grated
  • 2 cloves garlic, grated
  • 1 cup yogurt

Zucchini and Pepper Skewers:

  • 1 Tbsp olive oil
  • 2 tsp ginger, grated
  • 2 tsp chili paste
  • 2 limes, juiced and zested
  • 1/2 tsp sugar
  • 1/4 tsp salt
  • 2 Tbsp cilantro, chopped
  • 1 zucchini, sliced into 1/4-inch pieces
  • 2 bell peppers, cut into big chunks

Scallop Skewers:

  • 12 large scallops
  • (To taste) salt and pepper
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Instructions

  • Step 1

    Pierce larger potatoes several times with a fork and place in a microwave-safe bowl. Cover with a damp paper towel and microwave for five minutes.

  • Step 2

    While potatoes are in the microwave, combine crushed chillies, curry powder, fennel seeds, ginger, and garlic with a mortar and pestle and mix until a paste forms.

  • Step 3

    Combine paste and yogurt and place in a large bowl. Add potatoes and mix well. Let potatoes 'marinate' in the fridge for 30 minutes.

  • Step 4

    While potatoes are marinating, combine olive oil, ginger, chilli paste, lime juice and zest, sugar, salt, and cilantro. Add peppers and zucchini, then mix until they are thoroughly coated. Place on skewers.

  • Step 5

    Place zucchini and pepper skewers on grill and cook for 10 minutes, flipping halfway.

  • Step 6

    Add the potato skewers to the grill and cook for seven minutes, flipping halfway.

  • Step 7

    Finish with the scallop skewers, cooking 4 to 6 minutes, flipping halfway.