Georgian Vegetable Kebabs Recipes

GRILLED VEGETABLE KABOBS

Steps:

• Prepare 8 to 10 skewers (if using bamboo or wooden skewers, soak them in water for at least 30 minutes).
• Chop the vegetables and garlic and place them in a large mixing bowl. Add the parsley and season with Kosher salt, oregano and pepper flakes. Add the olive oil and lemon juice. Toss to combine.
• Set the vegetables aside for 20 minutes while you heat the grill (Or you can marinate them in the fridge for a few hours until you are ready).

SUMMER VEGGIE KEBABS

Steps:

• Carefully arrange the prepared vegetables onto skewers, and put them on a baking sheet. Combine the olive oil, salt, pepper, cumin, paprika, agave and lemon juice in a small bowl. Brush the marinade on the kebabs and let marinate for 15 minutes.
• Preheat a grill or grill pan to medium heat. Put the skewers on the grill and cook on all sides, about 6 minutes total. Arrange the skewers on a serving platter and serve.

ROSEMARY VEGETABLE KEBABS

Steps:

• Trim the leaves off the bottom 5 inches of each rosemary stick, leaving the wooden stalk exposed. Soak the rosemary sticks in water for 5 minutes.
• In the meantime, slice the zucchini crosswise into 1/4-inch rounds and quarter each slice of bread.
• Assemble the kebabs by alternating 1 or 2 slices of zucchini with a tomato on the stalk of the rosemary. When there is about an inch left of the stalk put a piece of bread on the end, spearing the crusty side of the bread. Wrap the leafy part of each stick with foil. Brush the vegetables and bread with olive oil, season with salt and pepper, and grill until the vegetables are tender and the bread is toasted, turning once or twice, about 6 minutes.
• Remove the foil and serve.

VEGETABLE KABOBS

Steps:

• 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.

GREEK VEGETABLE KABOBS

Steps:

• Combine all ingedients for the Herb Marinade -- and set aside.
• Cook eggplant in 1" boiling water for 3 minutes and drain.
• Cook carrots in 1" boiling water until just tender crisp and drain.
• Cook unpeeled potatoes in 1" boiling water for approximately 15-20 minutes. Drain and cut in half.
• Place eggplant, carrots, potatoes, zucchini, peppers, onions and mushrooms in a large plastic bag. Add marinade, seal bag well.
• Refigerate for 2 hours or overnight.
• Drain veggies and reserve marinade.
• Using 8 metal skewers, thread veggies, alternating varieties.
• Place on lightly greased grill, over low heat.
• Cook, turning often, basting with the reserved marinade for 10-15 minutes, or until veggies are tender.
• Sprinkle lightly with salt before serving.
• Remaining marinade can be used again. It can be refrigerated for up to 2 weeks.
• Makes 8 skewers; 2 skewers per person.
• NOTE: If wooden skewers are used, soak them in water for 15-20 minutes before using. This prevents the wood from burning.

HALLOUMI AND VEGETABLE KEBABS

Steps:

• Cut the cheese into 2 1/2 cm cubes.
• Cut the onion and peppers into large pieces roughly the same size.
• Thread the cheese and vegetables onto the skewers.
• Barbecue or grill for about 10 minutes or until the cheese and vegetables turn golden.
• Otherwise, marinate the cheese in a mixture of lime, olive oil and corriander for about an hour before cooking.

GEORGIAN VEGETABLE KEBABS

Steps:

• 1. Preheat the grill to high.2. Thread the vegetables on the skewers, alternating bell peppers and tomatoes, placing mushrooms between each. Brush the kebabs with olive oil and season with salt and pepper.3. When ready to cook, arrange the kebabs on the hot grate and grill, turning with tongs, until nicely browned, 4 to 6 minutes per side (8 to 12 minutes in all), brushing with olive oil. Squeeze lemon juice over the vegetables and serve immediately.Serves 4

SIRLOIN AND VEGETABLE KEBABS

Steps:

• Heat a grill or grill pan. Place ground coriander and anise seeds in a medium bowl. Add garlic, paprika, cayenne pepper, and 1/4 cup olive oil. Season marinade with salt, and stir until combined. Add sirloin cubes, and stir to coat.
• In a medium bowl, combine mushrooms, onions, and remaining 1/4 cup olive oil. Season with salt and pepper; toss to coat.
• Divide steak among 4 skewers; thread, leaving 1/2 inch between each cube. Divide vegetables among another 4 skewers; thread.
• Grill the sirloin kebabs until well browned and medium rare, and grill the vegetable kebabs until glistening, tender, and slightly charred, 5 to 7 minutes for both. Serve on the skewers.