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.
To make these delicious kabobs you will need zucchini and mushrooms, as well as any other vegetables you want to use. The tasty marinade is made with wine vinegar, either red or white, bay leaves, garlic, lemon, and parsley, as well as some salt and black pepper and an olive oil base. When you have prepared the vegetables and also put the marinade together, it is time to marinate the vegetables in that mixture. Although 3 hours is sufficient to add plenty of flavor to your vegetables, you might wish to start marinating the kabobs a day in advance, just to ensure they are full of flavor and also to free up your time the following day when you will be busy doing other barbeque-related tasks.
The lemon rind and bay leaves can be discarded once you have finished marinating the vegetables. Those are just used because the flavor will come out of them and soak into the vegetables. You do not need them in the basting liquid, which is the leftover marinade. When you are cooking chicken kabobs, for example, it is a bad idea to use the leftover marinating liquid as a baste, because of the risk of cross-contaminating the cooked chicken with bacteria which got into the marinade via the raw chicken.
The vegetables are marinated before being threaded on to the skewers, and that means if you are cooking these for other people you can allow them to select their own vegetables, choosing what they would prefer on their kabobs, or else you can just put some of each on there, as you prefer. This recipe is very easy, and the fact you can start marinating 24 hours in advance means you can plan ahead and not have to be rushing around doing this as well as everything else on the day you want to barbeque.
- 1 zucchini
- 8 oz button mushrooms
- 2 tablespoons extra virgin olive oil
- 1 tablespoon wine vinegar
- 2 quartered bay leaves
- 2 minced cloves garlic
- ¼ cup lemon juice
- 4 strips lemon rind
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons chopped fresh parsley
- First, make the marinade.
- Whisk the lemon juice, wine vinegar, olive oil, salt, pepper, and garlic together in a small bowl.
- Stir in the bay leaves, herbs, and lemon rind.
- Cut the zucchini into 1 ½ inch cubes.
- Clean the mushrooms and remove the stems.
- Toss the vegetables with the marinade in a glass dish.
- Cover the dish and let the veggies marinate for 3 hours or more in the refrigerator.
- You can marinate them for up to 24 hours. Discard the bay leaves and lemon rind.
- Thread the vegetables on to skewers and cook them over a moderately hot grill with the lid down for about 10 minutes or until the vegetables are tender.
- Baste them with the leftover marinade as they cook, to keep them juice.
The vegetable kabob marinade used here gives the vegetables the most wonderful taste and these vegetable kabobs make a delicious entree when served with rice, noodles or buttered couscous. They also make a nice side dish if you are cooking meat, fish, or poultry. Why not let people make their own kabobs, as shown in the photo, using the marinated vegetables? This is a good idea if you are marinating several kinds of vegetables and some people might not be so keen on one or two of the options. Also, letting people make their own kabobs is a lot of fun and a brilliant way to encourage the kids to eat their veggies.
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