The delicious sauce, which you use for these Mexican vegetable kabobs, is easy to make and it is really tasty. The blend of lime juice, cilantro, honey, jalapenos, and more gives you a real taste of Mexico and you can make the sauce ahead if you like. It will keep for up to five days in a sealed container in the refrigerator. If you want to marinate chicken or pork, these meats will need two hours marinating time and seafood will take half an hour. This is quite a light flavored marinade, despite its heat, so it is not suitable for beef or game meats. It is however perfect for soaking your vegetables in, to infuse them with flavor before making veggie shish kabobs for everyone to enjoy.
You can adapt this recipe if you like, perhaps swapping the jalapenos for ginger or grapefruit juice for the lime juice. The vegetables used for these kabobs are tomatoes and onions, which is a simple combination, but you can serve these vegetable shish kabobs as a side dish and the red from the tomatoes and white from the onions is colorful enough for that.
If you are using canned jalapenos instead of fresh ones in this vegetable kabobs recipe, you might need extra because they are not quite as piquant as the fresh ones. Leave the seeds in if you want more heat. These vegetable kabobs have a wonderful flavor and you can serve them with Spanish rice or alongside any piece of meat or fish. You might like to serve some sour cream with them, to contrast with their fiery flavor.
Vegetable marinades are often focused on using light, aromatic ingredients like lemon, fresh herbs or other fragrant ingredients, but this recipe is a bit different because although the honey and orange offer an aromatic sweetness, while the cilantro offers another gentle taste, the garlic and jalapenos really spice up the marinade, adding those distinctive south of the border flavors which you will love.
Fresh ingredients are always prized in Mexican cuisine, so use fresh not bottled lime juice, fresh garlic instead of the kind in a jar, and freshly squeezed orange juice too. The difference might be slight but you will really appreciate the fresh quality of the finished kabobs. The Mexican marinade is the secret to bring out the flavors of the tomatoes and onions, the only vegetables you will be using to make the kabobs. Tomatoes offer sweetness while onions offer a piquant flavor, and these come together very nicely when the special marinade is applied, and left to soak into the amazing vegetables.
You can use a blender or food processor to combine the ingredients for the marinade, because that is the most timesaving way to do it. If you do not have one, simply chop or mince everything finely and combine it as well as you can by hand. Adjust the amount of jalapeño to change how spicy the marinade is, and therefore how spicy or otherwise the finished dish is going to be.
- 1 cup lime juice
- 1 cup honey
- 2 teaspoons cornstarch
- ½ cup chopped fresh cilantro
- 4 minced garlic cloves
- 2 de-seeded, diced jalapenos
- ¼ cup orange juice
- ¾ cup vegetable oil
- 2 chopped white onions
- 2 containers cherry tomatoes
- Puree the lime juice, honey, cornstarch, garlic, jalapenos, orange juice, and vegetable oil in a blender or food processor, then boil the mixture in a pan over a moderate heat for 2 minutes or until it has thickened.
- Stir in the cilantro.
- Let the sauce cool and marinate the vegetables in it for half an hour.
- Thread them on to skewers and grill them over a moderate grill until tender, turning them as required.
- You can use the marinade to baste the vegetables as they cook.
These kabobs look really tasty and their secret is the Mexican marinade, which infuses them with cilantro, honey, lime, chili and all kinds of other authentic Mexican flavors. If you are looking for an unusual recipe for veggie kabobs, why not try this tasty recipe? Serve the grilled vegetable kabobs to vegetarians or as a side dish for carnivores and everybody is sure to love it. You cannot tell by looking at these vegetable shish kabobs that they are a bit spicy so you might like to warn people before serving them.
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