Halve the echalions, keeping the roots intact. Peel away the outer skin and trim the tops.
Carefully thread three echalion halves onto each skewer, then set aside ready to cook.
Meanwhile combine the chopped herbs with the olive oil and seasoning in a small bowl.
Coat each echalion half with a little of the herby oil and place on the grill. Cook for 15-20 mins until charred and tender, turning the skewers and brushing with more oil as needed. Finish with a drizzle of the oil and serve.
