Grilled Zucchini And Prosciutto Skewers Recipes

GRILLED ZUCCHINI SKEWERS

Steps:

• Preheat a grill pan over medium-high heat.
• On a rimmed baking sheet, toss the zucchini strips with the olive oil and salt. Grill the zucchini until just soft, about 45 seconds per side. Don't worry about the grill marks at this point. Remove to a board and lay out the strips.
• Lay the strips of zucchini on a board. Roll 1 cube of cheese in 1 strip of ham, then position the ham and cheese roll on a zucchini strip so the exposed ends of the cheese will be rolled up in the zucchini, preventing it from squeezing out. Roll the zucchini around the ham and cheese roll. Use 2 skewers to secure the roll. Repeat with the remaining ingredients, placing 2 rolls on every pair of skewers. Place the skewers back on the grill and grill until just warmed through and grill marks have formed, about 1 minute per side. Serve warm.

GRILLED VEGGIE SKEWERS

Steps:

• Soak skewers in water for 10 to 20 minutes.
• Preheat grill for medium heat and lightly oil the grate. Alternately thread zucchini slices, yellow squash slices, mushrooms, onion, tomatoes, pineapple, and bell pepper onto the skewers.
• Whisk olive oil, basil, oregano, salt, and black pepper in a bowl; brush mixture over vegetables.
• Cook skewers on preheated grill until vegetables are tender, turning and basting vegetables with olive oil mixture occasionally, 10 to 15 minutes.

GRILLED BEEF SKEWERS WITH ZUCCHINI AND MINT

Steps:

• Bring rice and water to a boil. Reduce heat to a simmer and cover. Cook 45 minutes, until tender. Let stand, covered, for 5 minutes. Fluff with a fork. Stir in scallions.
• Preheat a grill pan over medium-high heat. Thread beef on skewers. Season beef and zucchini with salt and pepper and drizzle with oil. Grill, turning, until cooked through and blackened in parts, about 6 to 8 minutes. Serve over rice. Top with mint leaves and red chile flakes. Serve with lime wedges.

STEAK & PROSCIUTTO SKEWERS WITH CREAMY BASIL-TARRAGON SAUCE

Steps:

• In a bowl or shallow dish, combine the first 5 ingredients. Add beef and turn to coat. Refrigerate at least 4 hours., Drain beef, discarding marinade. Layer 1 slice steak and 1 slice prosciutto; roll up. Repeat with remaining slices of meat., Thread onto metal or soaked wooden skewers. Brush with oil; sprinkle with salt and pepper. Grill, covered, over medium-high heat or broil 4 in. from heat until beef reaches desired doneness, 10-12 minutes, turning occasionally., In a small bowl, beat cream cheese and cream until blended. Stir in lemon juice and herbs. Serve with kabobs.,

GRILLED ZUCCHINI RIBBONS

Steps:

• Set up your grill for direct grilling and heat to high (450 to 600 degrees). Brush or scrape the grill grate clean and oil it with a tightly folded paper towel dipped in vegetable oil and drawn across the bars of the grate with tongs. If using bamboo skewers, soak in cold water.
• Meanwhile, melt the butter in a small saucepan over medium-low heat. Add the garlic, 1 tablespoon barbecue rub and lemon zest, and cook, stirring frequently, until the garlic is softened and fragrant, about 3 minutes. Remove the pan from the heat and let cool.
• Cut off and discard the ends of the zucchini. Using a mandolin outfitted with a finger guard, thinly slice one zucchini lengthwise into slices scant 1/8-inch thick. You can also use a chef's knife to cut slices lengthwise just shy of 1/8-inch thick. (Try folding your first or second strip. If it breaks at the fold, it means it's too thick.) Lay the slices flat on a sheet pan. Lightly brush the tops with enough barbecue butter to lightly coat and lightly sprinkle with some of the remaining 2 tablespoons barbecue rub.
• Fold a zucchini slice into an accordion shape (like multiple Ws or ribbon candy) and thread it onto a metal or soaked bamboo skewer. Continue threading until all the slices from the zucchini are on the skewer. Slice, brush, season and skewer the remaining zucchini the same way. You should wind up with 6 skewers.
• Arrange the zucchini kebabs, skin sides down, on the grate. Grill (covered if using a gas grill), basting with any remaining barbecue butter and turning to evenly brown, until singed at some of the edges, 1 to 2 minutes per side (4 to 8 minutes in all). Season with salt if needed and serve.

GRILLED SQUASH AND ZUCCHINI KABOBS

Steps:

• Heat grill to medium-high heat.
• Thread vegetables alternately onto 8 skewers.
• Grill 10 min. or until crisp-tender, turning frequently and brushing generously with barbecue sauce.
• Serve with any remaining sauce.