Zucchini And Onion Kabobs Recipes

GRILLED VEGETABLE KABOBS

Steps:

• Prepare 8 to 10 skewers (if using bamboo or wooden skewers, soak them in water for at least 30 minutes).
• Chop the vegetables and garlic and place them in a large mixing bowl. Add the parsley and season with Kosher salt, oregano and pepper flakes. Add the olive oil and lemon juice. Toss to combine.
• Set the vegetables aside for 20 minutes while you heat the grill (Or you can marinate them in the fridge for a few hours until you are ready).

GRILLED VEGGIE SKEWERS

Steps:

• Soak skewers in water for 10 to 20 minutes.
• Preheat grill for medium heat and lightly oil the grate. Alternately thread zucchini slices, yellow squash slices, mushrooms, onion, tomatoes, pineapple, and bell pepper onto the skewers.
• Whisk olive oil, basil, oregano, salt, and black pepper in a bowl; brush mixture over vegetables.
• Cook skewers on preheated grill until vegetables are tender, turning and basting vegetables with olive oil mixture occasionally, 10 to 15 minutes.

ZUCCHINI AND ONION KABOBS

Steps:

• Combine all ingredients in a large baking dish, mixing thoroughly.
• Cover and let marinate, refrigerated, for 2 to 3 hours.
• Remove vegetables from marinade (reserving marinade), and alternate zucchini and onion on skewers.
• Grill kabobs 6 inches above medium heat, basting frequently, for about 20 minutes.
• Transfer to a platter, and garnish with lemon wedges.
• Serve with remaining marinade.
• This recipe yields 8 servings. Serving size: 1/2 cup.
• Exchanges Per Serving: 2 Vegetable. Nutrition Facts: Calories 61; Calories from Fat 7; Total Fat 1g; Saturated Fat 0g; Cholesterol 0mg; Sodium 324mg; Carbohydrate 13g; Dietary Fiber 2g; Sugars 9g; Protein 2g.

GRILLED SQUASH AND ZUCCHINI KABOBS

Steps:

• Heat grill to medium-high heat.
• Thread vegetables alternately onto 8 skewers.
• Grill 10 min. or until crisp-tender, turning frequently and brushing generously with barbecue sauce.
• Serve with any remaining sauce.

PERUVIAN-STYLE BEEF KEBABS WITH GRILLED ONION AND ZUCCHINI

Steps:

• Soak skewers in water while marinating beef.
• Cut beef into 24 (1-inch) cubes. Stir together soy sauce, lime juice, salt, and cumin in a bowl and add beef, tossing to coat well. Marinate beef, covered, at room temperature 1 hour.
• Prepare grill for cooking.
• After beef has been marinating 45 minutes, lightly brush onion rounds with oil and season with salt and pepper. Grill onion on a well-oiled rack set 5 to 6 inches over glowing coals, carefully turning once with a metal spatula, until lightly charred and tender, 3 to 4 minutes on each side. Transfer to a platter and keep warm.
• Arrange zucchini on grill and grill until lightly charred and just tender, about 1 minute on each side. Transfer to platter and season with salt.
• Pat beef dry with paper towels and toss with remaining oil. (Discard marinade.) Thread 4 pieces beef onto each skewer and grill, turning occasionally, until charred, about 5 minutes total for medium-rare.
• Serve kebabs with onion and zucchini.

MARINATED CHICKEN & ZUCCHINI KABOBS

Steps:

• In a large resealable plastic bag, combine soda, soy sauce and 1/4 cup oil. Add chicken; seal bag and turn to coat. Refrigerate 8 hours or overnight., Drain chicken, discarding marinade. On eight metal or soaked wooden skewers, alternately thread chicken and vegetables. Brush vegetables with remaining oil; sprinkle with salt and pepper., On a greased grill, cook kabobs, covered, over medium heat 8-10 minutes or until chicken is no longer pink and vegetables are tender, turning occasionally.