This is one of my all time favorite recipes. I LOVE LOVE LOVE it for the summer with the garden produce. We love to BBQ and this adds to the typical meat dish. I use this often. I made it last night for our fondue and raclette grill night and it made me even more excited for spring/summer!
I do like the veggies to marinade for much longer than the 15 minutes they suggest. The veggies marinade better if you wait to put them on the skewers but it is very messy if you do this plus time consuming right before BBQ time.
1 garlic clove, peeled
1 teaspoon salt
1/3 cup olive oil
3 tablespoons lemon juice
1 teaspoon Italian seasoning
1/4 teaspoon pepper
8 medium fresh mushrooms
2 small zucchini, cut into 1/2-inch slices
2 small onions, cut into six wedges
8 cherry tomatoes
In a small bowl, mash garlic with salt to form a paste. Stir in the oil, lemon juice, Italian seasoning and pepper. Thread vegetables alternately onto metal or soaked wooden skewers; place in a shallow pan. Pour garlic mixture over kabobs; let stand for 15 minutes. Grill kabobs, covered, over medium heat for 10-15 minutes or just until vegetables are tender, turning frequently. Carefully unwrap foil Yield: 4 servings
2 comments:
I am so glad you posted this! I have always wanted to try Kabobs. We do not do them much but I love it when we do. THanks, m
You are more than welcome. I love kabobs. They are yummy! I think I will do this recipe with plain chicken kabobs in an apricot marinade on the chicken!
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