If you’re a fan of summer grilling, you need to make sure to add fruit and vegetable kabobs to your grilling repertoire. Cut up a pile of whatever fresh fruits and veggies you have in the fridge. Red onion, mushrooms, pineapple, zucchini, yellow squash, all the bell peppers, mango, and cherry tomatoes are all great options.
Be sure to soak your bamboo kabobs in water for a bit before putting them on a hot grill. While they are soaking, make a seasoning blend. Try olive oil and dry seasoning rub (like Monterey Chicken). Olive oil, lemon juice, fresh garlic, lemon zest, parsley, salt, and pepper. Or olive oil, honey, cumin, lime juice, and chopped cilantro. Toss the produce in your seasoning blend, thread the skewers, and grill (save the leftover for drizzling)!
- 2 large red bell peppers, cut into 2-inch pieces
- 1 large pineapple, peeled and cut into 2-inch pieces
- 1 large red onion, cut into 2-inch pieces
- Extra Virgin Olive Oil, for drizzling
- 1 tablespoon Extra Virgin Olive Oil
- 1 tablespoon honey
- 1 teaspoon cumin
- Juice of 1 lime
- 1/2 bunch fresh cilantro chopped
Special equipment: 8 metal skewers
- Heat a grill pan over medium-high heat.
- For the kabobs: Thread 1 piece of red pepper, 1 piece of pineapple and 1 piece of red onion on a metal skewer. Repeat the process until you reach the end of the skewer. Continue with the remaining fruit, vegetables and skewers.
- Drizzle the grill pan with Extra Virgin Olive Oil and grill the kabobs until all sides have char marks, 3 minutes on each side, 12 minutes total.
- For the honey-lime vinaigrette: Add the Extra Virgin Olive Oil, honey, cumin, lime juice and cilantro to a small bowl and mix until combined. Drizzle the vinaigrette over the grilled kabobs.
Original recipe can be found here.