Greek Vegetable Kabobs Recipes

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.

GRILLED VEGETABLE KABOBS

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Combine Italian seasoning, basil, paprika, and black pepper in a mixing bowl. Add olive oil and stir marinade well. Add squash, zucchini, onions, and tomatoes and let marinate for 5 minutes.
• Slide vegetables onto wooden or metal skewers, alternating the different types as you go.
• Cook skewers on the bottom rack of the preheated grill, turning every 2 minutes, until vegetables are tender, 6 to 8 minutes total.

GREEK DELI KABOBS

Steps:

• In a shallow dish, combine cheese, broccoli and vinaigrette. Turn to coat; cover and refrigerate 4 hours or overnight., Drain cheese and broccoli, reserving vinaigrette. On 24 appetizer skewers, alternately thread cheese, salami, broccoli and peppers. Brush with reserved vinaigrette.

GREEK BEEF KABOBS

Steps:

• soak 8 bamboo skewers in water for 30 minutes, or alternatively you can use metal skewers.
• Combine all of the marinade ingredients in a ceramic or stainless steel bowl.
• Marinate the meat for 1 to 2 hours.
• Preheat the barbeque grill plate to medium high (or you can use a grill pan indoors or large banquet sized skillet).
• Thread marinated meat , alternating with the onion, capsicums and mushrooms onto the skewers.
• xrizzle some extra olive oil over the kebabs and barbecue for 2-3 minutes each side, or done to your liking.

GREEK SALAD KABOBS

Steps:

• In small bowl, mix dip ingredients; set aside.
• On each cocktail pick, thread 1 olive, 1 tomato and 1 half-slice cucumber. Serve kabobs with dip.

GREEK-STYLE VEGETABLE KEBABS WITH ORZO AND FETA

Steps:

• Prepare barbecue (medium-high heat). Blend vinaigrette and mint in small bowl for dressing. Cook orzo in medium saucepan of boiling salted water until just tender but still firm to bite; drain. Return orzo to same pan. Mix in 3 tablespoons dressing. Season with salt and pepper.
• Thread bell pepper, eggplant and zucchini onto 4 metal skewers; brush with dressing. Grill vegetables until tender and just charred, turning and brushing often with dressing, about 12 minutes.
• Divide orzo between 2 plates. Place vegetable skewers atop orzo. Sprinkle with cheese and serve.

GREEK OUZO PORK KABOBS

Steps:

• In a small bowl, whisk the first 10 ingredients until blended. Pour 1/2 cup marinade into a shallow dish; stir in ouzo. Add pork; turn to coat. Refrigerate 8 hours or overnight. Cover and refrigerate remaining marinade., Drain pork, discarding marinade in dish. On 12 metal or soaked wooden skewers, alternately thread pork and vegetables. Grill kabobs, uncovered, over medium heat or broil 4 in. from heat until until pork is tender and vegetables are crisp-tender 12-15 minutes, turning occasionally and basting frequently with reserved marinade during the last 5 minutes. If desired, top with additional fresh thyme and rosemary and serve with tzatziki.

MARINATED GREEK CHICKEN KABOBS

Steps:

• In a large shallow baking dish, mix the yogurt, feta cheese, lemon zest, lemon juice, oregano, salt, pepper, and rosemary. Place the chicken in the dish, and turn to coat. Cover, and marinate 3 hours in the refrigerator.
• Preheat an outdoor grill for high heat.
• Thread the chicken, onion wedges, and green bell pepper pieces alternately onto skewers. Discard remaining yogurt mixture.
• Grill skewers on the prepared grill until the chicken is no longer pink and juices run clear.