Name: Malaysian-Style Sesame Marinade for Grilled Vegetables
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: Malaysian
Ingredients: 5 tablespoons cold-pressed sesame oil; 3 tablespoons roasted sesame seeds, ground; 1 teaspoon each ground coriander and cumin; half a teaspoon turmeric; 2 tablespoons brown sugar; 3 tablespoons soy sauce; 3 cloves and a piece garlic and ginger, grated; 2 tablespoons lime juice; 600 g vegetables or paneer, for grilling

Before you cook

Sugar in a marinade caramelises beautifully but burns fast on high heat. Grill over medium heat and turn often rather than leaving it over the hottest part.

Marinate for at least an hour if you can manage it. A rushed fifteen-minute soak barely reaches the surface of what you are grilling.

Method

Whisk the oil, ground sesame, coriander, cumin and turmeric together.
Stir in the sugar, soy sauce, garlic, ginger and lime juice.
Taste and balance: more lime if it feels heavy, more sugar if too sharp.
Cut the vegetables or paneer into pieces suited to skewering.
Toss thoroughly in the marinade, making sure every surface is coated.
Cover and refrigerate for at least one hour, longer if you have time.
Thread onto skewers if using, leaving a little space between pieces.
Grill over medium heat, turning often to avoid the sugar scorching.
Baste with any leftover marinade during the first few turns only.
Cook until charred at the edges and tender through, then serve hot.

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