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Richard Blais puts an easy veggie twist on al pastor (a traditional Mexican dish of marinated spit-grilled pork), subbing in skewered slices of zucchini that are grilled and then topped with a garlic-mint yogurt sauce. The result is so satisfying, you won't even miss the meat. Serve the dish with Richard's Creamy Grilled Corn Salad Served in Grilled Portobello Caps

Pro Tip from Richard: If you're using wooden skewers, be sure to soak them in water first for about 15 minutes, so they don't burn on the grill. 


For the Zucchini al Pastor:
  • ½ cup pineapple or orange juice
  • 1 tablespoon achiote paste
  • 1 tablespoon tomato paste
  • ½ tablespoon apple cider vinegar
  • 1 teaspoon ancho chili powder
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon granulated garlic
  • 1 teaspoon granulated onion
  • ½ teaspoon ground cloves
  • 2 pounds zucchini, cut into 3-inch-long sheets ¼ inch thick and shingled on 3 skewers (see Tip)
  • Salt
  • Chopped cilantro, to serve, optional
For the Garlic-Mint Yogurt Sauce:
  • ½ cup plain yogurt
  • 1 teaspoon granulated garlic or 1 clove garlic, grated
  • ½ teaspoon dried mint
  • 1 small Persian cucumber, diced
  • A pinch of salt and black pepper


Serves: 2


For the zucchini, mix the marinade ingredients together in a small bowl. Set the zucchini skewer on a plate, coat with the marinade and let sit for about an hour at room temperature or overnight in the fridge. 

For the sauce, mix the ingredients together in a small bowl and refrigerate until needed. 

When the zucchini is ready, heat a grill to medium-high. 

Season the zucchini with salt and grill over direct heat for a couple of minutes until charred. Flip and continue to cook until the other side is charred.  

Spoon the sauce onto a plate, place the zucchini skewer on top and garnish with chopped cilantro (if using).