BBQ Veggie Kabobs

Here’s a tasty marinade and a sure-fire technique to make crunchy (not mushy!!) veggie kabobs for the family in 10 minutes of grill time!

Prep is the time consuming (but fun) part in the kitchen! Witness my dear friend Debra so happy to be loading up the skewers:

Mix up a marinade like so:

Finely chopped parsley, chives, cilantro, and garlic. Add to 1/3 cup olive oil, the juice and zest of one whole lemon, and some honey. (We used hot honey. This would be the time to add some red pepper or the like if this is an adult crowd who likes that sort of zing.) Can stay at room temperature.

Choose and cut your veggies so that they will be the same size on the skewers. This insures even cooking. Zucchini about 1/4-1/2 inch thick.

We used:

Zucchini, both green and yellow

Asian Eggplant

Red Onion

Cherry Tomatoes

Red, Green, Yellow and Orange Peppers

Poblano Peppers

Technique:

Spray the very hot grill AND the kabobs with olive oil before laying the skewers on the grill. Yes, the grill will smoke and fire, but that is what makes the veggies crunchy, not mushy. Turn the skewers a few times during the first 5 minutes of cooking. After 5 minutes, apply the marinade. Turn occasionally and baste with marinade for another 5 minutes.

Fabulous!!

I recommend these flat skewers with push pins on the ends. They hold the veggies firmly while grilling. Then, the pins push the veggies off effortlessly onto a serving plate.

Available on Amazon or directly on the Hafster site: