Summer Vegetable Kabobs Recipes

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.

SUMMER VEGETABLE KABOBS

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.

SUMMER STEAK KABOBS

Steps:

• In a large bowl, combine first six ingredients. Add beef; turn to coat. Cover and refrigerate 8 hours or overnight., On 12 metal or soaked wooden skewers, alternately thread beef and vegetables; discard marinade. Grill kabobs, covered, over medium heat until beef reaches desired doneness, 10-12 minutes, turning occasionally. Serve with rice.

LEMONY GRILLED VEGETABLE KABOBS

Steps:

• Cut any large vegetables into 1-inch pieces. Thread vegetables onto skewers. Whisk remaining ingredients in small bowl.
• Heat grill. Brush lemon mixture onto kabobs. Grill 10 to 15 minutes until vegetables are desired tenderness, turning as necessary to cook evenly. Drizzle with any leftover lemon mixture. Serve warm.

SIRLOIN AND SUMMER-VEGETABLE KEBABS WITH CHIMICHURRI

Steps:

• Marinate beef sirloin tips in 2 tablespoons balsamic vinegar, soy sauce, and freshly ground pepper in a shallow dish for 30 minutes. Soak 4 wooden skewers in water. Meanwhile, slice zucchini and summer squash into 1/2-inch rounds. Cut onion into wedges and red bell pepper into 1-inch pieces.
• Heat grill to medium-high. Thread beef onto skewers, alternating with vegetables. Grill for 7 to 8 minutes per side. Whisk together parsley, fresh oregano, garlic cloves, extra-virgin olive oil, balsamic vinegar, fresh lemon juice, and coarse salt. Drizzle sauce over kebabs.

FRESH VEGETABLE KABOBS

Steps:

• On 4 metal or soaked wooden skewers, alternately thread the corn, zucchini and onions. Combine the butter, chives, parsley and garlic salt., Place skewers on a broiler pan; broil for 8-10 minutes, turning and brushing with butter mixture every 2 minutes.