Culinary Institute of America Recipe
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Grilled Zucchini Kebob

Preserved lemons are a significant component in North African—especially Moroccan—cuisine, as well as in Southern Indian cuisine. Preserved lemons are made by fermenting fresh lemons in a brine made from lemon juice, salt, and spices for weeks or months at room temperature. After fermentation, the most valuable part is the rind, with its gentle tartness and very intense lemon flavor.

These and other great recipes are from The Culinary Institute of America's cookbook, STREET FOODS.

Chef’s Note:
Charmoula is a popular marinade used in Northwestern African cuisines. It is commonly used for fish and seafood, vegetables, and meat. Recipes for charmoula vary greatly from region to region and from family to family, but garlic, coriander, cumin, and preserved lemon are found in almost every version.


Grilled zucchini kebob recipe by the CIA - F




  • 2 garlic cloves, minced
  • 1 1/4 tsp ground coriander
  • 1/4 preserved lemon, finely diced
  • 1/4 cup minced parsley
  • 1/4 cup minced cilantro
  • 1/2 tsp ground saffron
  • 1/2 tsp sweet paprika
  • 1/4 tsp cayenne
  • 6 tbsp extra virgin olive oil
  • 2 tbsp lemon juice

Grilled Zucchini

Makes 8 Servings

  • 3 lb zucchini, quartered lengthwise, seeded, cut into large dice
  • Salt, as needed
  • 2 tbsp olive oil
  • 8 flat metal skewers


  • 2 tbsp chopped flat-leaf parsley
  • 2 tbsp coarsely cut cilantro


  1. To make the charmoula, combine the garlic, coriander, preserved lemon, parsley, cilantro, saffron, paprika, cayenne, olive oil, lemon juice, and 2 tbsp water and mix well.
  2. Season the zucchini with salt and toss in the olive oil; thread on the skewers.
  3. Grill over very high heat until slightly charred and cooked through, 1 to 2 minutes per side. Brush with the charmoula and allow it to caramelize slightly. The zucchini should be slightly charred and fork tender.
  4. Serve skewer garnished with parsley and cilantro.

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