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Close up shot of my smoked and roasted leeks on a plate.
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Smoked and Roasted Leeks with Raz el Hanout

These smoked and roasted leeks are rubbed with homemade raz el hanout spice for a delicious vegan side dish. They're smokey, sweet and a perfect accompaniment to grilled fish or meat.
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 people
Calories 21kcal
Cost $3/ 2€

Equipment

Ingredients

  • 6 pc leeks
  • 2 tbsp vegetable oil
  • salt to taste

Raz el Hanout Spice

  • 1 tbsp paprika, ground
  • 1 tbsp turmeric, ground
  • 1 tsp coriander, ground
  • ⅛ tsp nutmeg, ground
  • 1 tsp Aleppo chili (or regular chili flakes)
  • ½ tsp cumin
  • ¼ tsp cinnamon, ground
  • 1 tsp fenugreek, ground
  • ½ tsp ginger, ground
  • ⅛ tsp cayenne, ground

Instructions

  • Preheat your smoker to about 350°F/175°C. If using a Weber kettle, preheat a chimney full of charcoal and set to one side of your grill (indirect heating).
  • Give the leeks a rinse in cold water to remove any outside dirt.
    Remove the outside layer of the leeks and discard.
    Cut the root end off the leeks and separate the green tops from the bottoms.
    Separating the leeks into two parts.
  • Cut the white parts in half vertically.
    Leeks cut in half
  • In a large bowl of cold water, or using your kitchen sink, wash the inside layers of the leeks thoroughly.
    If using water from the tap, start with the root end and allow the water to flow down to the top of the leeks. (This way the dirt won't get stuck in the root end).
    Washing the leeks really well in a bowl of cold water.
  • Dry your leeks on a towel or in a colander to remove the excess water. Don't worry about getting them super dry, just remove most of the water.
    The leeks separated in two bowls.
  • On a tray, rub the leeks with oil and salt. Season heavily, like you're seasoning a steak.
    Seasonsing the leeks on a tray.
  • Toss the leeks with the raz el hanout spice and rub with your hands until nicely coated.
    Adding the raz el hanout spice to the leeks.
  • Add a little oil to a paper towel and brush the grill (or smoker). This will prevent the leeks from sticking.
    Oiling the weber grill to prevent the leeks from sticking.
  • Once the charcoal is super hot, add your woodchips or chunks and let them burn off for 1-2 minutes.
    Burning the wood chips.
  • Add the leeks to the cold side of the grill (or smoker) and close the lid. Smoke for 20-30 minutes on indirect heat.
    Adding the leeks to the smoker.
  • Optional Step: Toss the leek tops with the oil, salt and the spice blend just like the white parts. Grill and smoke them over a hot fire until they're soft and broken down.
    Once cooked and cooled, you can chop these up and add them to grain salads, fried rice, pasta or mix them with mayo for a charred leek mayonnaise.
    The leek tops ready to be grilled.
  • Once the leeks have picked up a nice smokey flavour, remove them from the grill and get your grill extra hot.
    Finish the leeks over a hot grill to get a nicely charred exterior. The leeks are ready when the inside is soft.
    To serve, garnish the leeks with lots of olive oil and coarse Maldon salt.
    Enjoy!
    The finished leeks on a plate.

Notes

Don't forget to wash your leeks well, as they're almost always super dirty inside.
You don't have to grill the leek tops if you don't want to (most people throw them away), but I always try to minimize waste in the kitchen as much as possible. You can also add the raw leek tops to broths and soups, as long as you discard them after cooking. 

Nutrition

Calories: 21kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 12mg | Potassium: 120mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1065IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 2mg
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