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.

There are plenty of recipes in which fruit and vegetables go hand in hand, and this is one of them. If you are not convinced about how well these ingredients will complement one another, simply prepare this recipe and you will soon find out how nice they are. The vegetables used to make this are mushrooms, bell peppers, yellow squash, onions and zucchini, while the fruits are kiwi, apple and pineapple.

As well as the vegetables and fruit, you will need to put the marinade together, and that is a mixture of garlic, coriander, lemon, turmeric, black pepper, and salt, combined with olive oil. This flavorful marinade soaks into the vegetables and fruit, adding a really special flavor to them. Give the kabobs several hours in the marinade to allow them to soak up the amazing flavors. Because of this, you might wish to prepare these in the morning, so they can be soaking up the marinade throughout the day.

When you are ready to cook them, just pop them on a nice hot barbeque and let the dry heat cook them which the smoke adds its lovely aromatic flavor. Brush extra marinade on them while they are cooking (do not forget to save some for this purpose!) to lock in the juices and also to add to the flavor. These kabobs will really wow your palate, especially the sweetness from the fruit, and you will certainly want to make them more than once.

Fruit and Vegetable Kabob Recipe with Coriander
Summary: If you are looking for an exotic kabob recipe, why not try this one which features fruit in addition to vegetables? The spicy marinade adds an incredible amount of flavor.
Author:
Cuisine: American
Recipe type: Side Dish
Serves: 8
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 lb button mushrooms, no stems
  • 1 green bell pepper, quartered and de-seeded
  • 1 red bell pepper, quartered and de-seeded
  • 1 lb peeled yellow squash
  • 1 ½ lbs zucchini
  • 1 peeled kiwi
  • 1 peeled, cored apple
  • 1 peeled, cored pineapple
  • 1 lb blanched, small white onions
  • ⅓ cup olive oil
  • 6 minced cloves garlic
  • 2 teaspoons ground coriander
  • 1 teaspoon salt
  • Juice and zest from 2 lemons
  • 1 teaspoon turmeric
  • 1 teaspoon black pepper
Instructions
  1. Cut the vegetables and fruit into 1 inch pieces and thread them on to skewers in alternating colors.
  2. Mix the olive oil, garlic, coriander, salt, lemon juice and zest, turmeric and black pepper together to make the marinade.
  3. Put the skewers in a long, shallow dish and pour the marinade over the top.
  4. Cover the dish and chill the kabobs in the refrigerator for a minimum of 4 hours.
  5. Cook the kabobs over a hot grill, basting them with the leftover marinade, until they are starting to brown on the outside.
  6. Serve them hot with buttered couscous or rice.

Photo Description:

Some people love grilled beef vegetable kabob recipes and others prefer a chicken shish kabob with vegetable pieces, but have you ever tried adding fruit to your vegetable kabob recipes? Fruit and vegetables go hand in hand, both in terms of flavor and health benefits. This delicious veggie kabob recipe is a wonderful way of getting your daily recommended vegetable intake and if you want to encourage your kids to eat their vegetables, this tasty recipe is irresistible. You can see in this picture of vegetable shish kabobs how colorful and delicious they are. The lemon, garlic, coriander, and turmeric adds a tasty exotic flavor, which is beautiful with both the fruit and vegetables.

 


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Christine Szalay-Kudra

My name is Christine and I am delighted to welcome you here. Easy Barbeque Recipes aims to demystify the world of barbequing and turn anyone into a brilliant backyard chef regardless of culinary knowledge or past cooking experience. Cooking with fire is not only an easy cooking method but it is the original cooking method. An open fire was used to cook before there were such things as ovens, microwaves or crockpots. Barbequing is not just a cooking method either. It is a social event. Inviting friends over and grilling food for them is always fun and adding home-cooked food to any party is a surefire way to please a crowd. Nothing beats the incredible flavor of flame-grilled food, and you can barbeque all kinds of ingredients and recipes, including meat, poultry, fish, seafood, veggies, and even pizza.

Christine

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