Perhaps you have tried shrimp vegetable kabobs before or a juicy meat kebab. The following vegetable shish kabobs recipe uses eggplant, zucchini, and tomatoes for a juicy flavor and the marinade is typically Middle Eastern. Kabobs originated in south and southwest Asia and they are popular all over the world. A shish kabob is when the meat, fish, poultry, or vegetables are threaded on to a skewer. A doner kabob is when the meat is cooked on a rotating spit and shaved off, to be stuffed into pita bread.
The following marinated vegetable kebabs are flavored with lemon juice, garlic, turmeric, ginger, chili powder, onion, and coriander to give them a complex and mouthwatering flavor. These kabobs are quite spicy and they are great served with a yogurt-based dipping sauce or dressing on the side. There are plenty of ideas for marinated kabobs and most are based on oil with perhaps some kind of citrus juice and spices.
If you like your vegetable kabobs with plenty of flavor, you will very much enjoy the following recipe for vegetable kabobs because the flavor is amazing. If you thought vegetarian food was dull, think again, because these are so good that one will not be enough and maybe two won’t be enough either! If you enjoy authentic international flavored kabobs, you will love the clever combination of spices used to make this delicious shish kabobs recipe. Continue reading
These delicious grilled vegetable kabobs rely on a delicious marinade for their herby flavor and on the grill itself for the fact they are so juicy and mouthwatering. The marinade for these vegetable kabobs is a combination of garlic, cilantro, onion and more, and the vegetables are left to marinate for a few hours and then grilled until they are hot and tender. Keep the marinade for basting the vegetable kebabs with as they cook. Not only does this add more flavor but also it stops them from drying out and keeps them really succulent.
The combination of zucchini, mushrooms, and cherry tomatoes gives you different flavors and tastes, as well as different colors. These vegetables are naturally juicy and they grill very nicely. You could use eggplant instead of the zucchini if you want to, or perhaps add some chopped bell pepper for extra color. The key to great grilled vegetable kabobs is to use vegetables with a similar cooking time. You can grill carrots but they will take about forty minutes to soften, compared to seven or eight minutes for mushrooms. This is important if you are using skewers, unless you have different ingredients on different skewers.
Serve these vegetable kabobs alongside any meat or fish dish or even just as they are, perhaps with a mayonnaise-based dipping sauce on the side. If you are making these for vegetarians, they will really appreciate the clever marinade for vegetable kabobs. Serve them with rice or noodles for a complete meal. If you are using wooden skewers do not forget to soak them in water for half an hour before threading the vegetables on, unless you want them to catch fire on the grill! Metal ones get extremely hot so be careful when handling these and tell your guests not to touch the metal skewers for a while, until they have cooled down a bit. Continue reading
Making your own vegetable kabob recipes is very satisfying. You can choose your preferred vegetables, a tasty marinade and thread them on to skewers in whatever color combination you like. Vegetable kabob recipes tend to be healthy as well as delicious. The following recipe for vegetable kabobs blends zucchini and mushrooms but feel free to use any vegetables you fancy, including squash, onion, bell pepper or anything else you want to use to make your kabobs.
These kabobs are marinated in garlic, lemon, parsley and more, to infuse them with a fresh flavor. The lemon juice and herbs go really well together and you can baste the kabobs as they cook to give them a stronger herby lemon flavor and to keep them juicy and succulent. If you have tried a grilled beef and vegetable kabob or a chicken shish kabob with vegetable chunks, you will love the following vegetable kabobs recipe because it is easy yet always gives great results.
You can soak these kabobs in the vegetable kabob marinade for up to twenty four hours, which means that if it is simpler and more convenient to make them ahead you can do that. Give them a minimum of three hours though, to allow the flavor of the marinade to soak into the veggies. Continue reading
If you have tried a grilled beef and vegetable kabob, a chicken shish kabob with vegetable pieces or another type of kabob, you might fancy combining vegetables with fruit instead of meat the next time you make them. Fruit and vegetables go together nicely and you will know this if you are a fan of salad recipes, since fruit and vegetables are often combined in salads. This vegetable kabob recipe combines mushrooms, bell peppers, squash, onions, and zucchini with kiwi, apple, and pineapple for a juicy flavor. The marinade is made with garlic, coriander, turmeric and lemon juice and you can leave it on for up to twenty four hours.
Keep the marinade when you take out the kabobs, because you can baste them as they cook, adding more delicious flavor. This vegetable kabob marinade has an exotic flavor and the finished kabobs would be great with buttered couscous as an entree. This is a nice dish to serve to vegetarians because it is satisfying and interesting enough to be great vegetarian fare, rather than just a plate of veggies. A lot of meat-eaters serve vegetarians meat dishes with the meat omitted, which does not make an interesting dish for anyone who does not eat meat. This kabob recipe however is very flavorful.
The lemon juice adds a nice sharp taste to the marinade and it also stops the apple chunks from going brown. You can either thread some of the kabob skewers with veggies and others with fruit, or you can mix and match them. The marinade has a savory flavor, which goes with the fruit just as well as it goes with the vegetables. Continue reading
The sherry marinade used here is what makes these vegetable shish kabobs so delicious. The combination of sherry, shallots, peppercorns and more gives a sophisticated flavor to these vegetable shish kabobs and makes them really mouthwatering. Bell peppers, mushrooms, red onion, and zucchini are used as the vegetables but feel free to use other vegetables. Eggplant, corn on the cob, squash, pumpkin, potatoes, celery, and other veggies are all great for grilling, so just use your favorites and you cannot go wrong.
One of the best things about vegetable shish kabobs is how healthy and nutritious they are. A vegetable kabob is really low in fat and calories (unless you serve a creamy sauce on the side, of course) and there is plenty of choice when it comes to which veggies to use. Whether you are watching your weight or you simply enjoy eating vegetable shish kabob recipes, you will love the following sherry-marinated vegetable shish kabobs.
The combination of sherry vinegar and dry sherry gives these kabobs a great flavor and these would be nice served as a side dish with fish, since the sherry also goes well with the fish flavor. Like any other recipe for vegetable shish kabobs, they are also nice served by themselves. Continue reading
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