Summer Vegetable Kabobs Recipes
SHRIMP KABOBS
"Marinating the shrimp in Italian dressing adds wonderful flavor to these colorful kabobs," says Sharon Aweau of Kapolei, Hawaii.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a large resealable plastic bag, combine 1/2 cup salad dressing and shrimp. Cut each onion into eight wedges. In another large resealable plastic bag, combine the vegetables and remaining dressing. Seal bags and turn to coat. Refrigerate for 2 hours, turning occasionally., Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread the shrimp and vegetables. Grill kabobs, covered, over medium heat or broil 4 in. from the heat for 6 minutes or until shrimp turn pink, turning occasionally.
Nutrition Facts : Calories 150 calories, Fat 2g fat (0 saturated fat), Cholesterol 169mg cholesterol, Sodium 630mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 3g fiber), Protein 21g protein. Diabetic Exchanges
SUMMER VEGETABLE KABOBS
I know. I know...Another grilled summer vegetable recipe; but this one is quick and super easy. Saw this recipe in a flyer from one of our local hospitals (United Health Services).
Provided by Suzie
Categories Summer
Time 34m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Wash veggies well; cut into 1-inch pieces.
- Mix olive oil, vinegar, salt and pepper (to your liking) in a small bowl.
- Combine dressing and veggies in a resealable plastic bag, toss to coat.
- Marinate for at least 30 minutes.
- Place veggies on wooden skewers and grill over medium-high heat for approximately 4 minutes on each side.
- TIP: Soak wooden skewers in water at least one hour to prevent from buring on the grill.
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- To the marinade, add in the chopped zucchini, squash, peppers, onions, and tomatoes if using. Do NOT add in the mushrooms. Toss until the vegetables are coated in the marinade. Cover and refrigerator for at least 1 hour, but overnight is best.
- If using wooden skewers, place in a large rectangular baking dish and cover with water. Let soak for at least 1 hour, or overnight as well. If using metal skewers, skip this step.
- Once the vegetables have marinated, thread them onto the soaked skewers, in an alternating pattern, adding in the cleaned mushrooms to the mix.
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- We usually put the vegetables that don't lose their size so much during cooking at the end, like corn, onion or mushroom. Leave a small space in between to ensure that the heat reaches all sides. If the veggies are pressed against each other tightly, you may need a longer time to cook them. Or even some will remain uncooked while for example, the cherry tomato will be vastly overcooked. Make sure to leave 1-2 inch free in both ends.
- In a separate bowl whisk together all ingredients: olive oil, garlic powder, basil, oregano, salt, and pepper. Use a silicone brush to generously cover the veggies with the marinade.
- On stovetop: The easiest way is if you have a grill pan and you cook them on a stovetop. First, heat the grill pan to medium, then place the veggie kabobs on it leaving a small space in between the skewers. Cook both sides for approx. 5 minutes.
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- Chop the onion into large pieces. Cut bell peppers into chunks. Slice the zucchini into rounds 1/4-inch to 3/8-inch thick. Add the sliced veggies to a bowl with the whole mushrooms and tomatoes toss everything with the olive oil, spices, and salt.
- Skewer the vegetables and place each skewers on a baking sheet. Sprinkle with a few more pinches kosher salt and fresh ground black pepper.
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