Recipe courtesy of Cypress Caterers
Grilled Marinated Vegetable Kebabs
- Yield: 8 servings or about 16 skewers
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 184
- Total Fat
- 6
- Saturated Fat
- 1
- Carbohydrates
- 33
- Dietary Fiber
- 7
- Sugar
- 11
- Protein
- 5
- Cholesterol
- 0
- Sodium
- 1038
- Total: 30 min
- Prep: 20 min
- Cook: 10 min
Ingredients
Marinade:
3 tablespoons vegetable oil
1 teaspoon chili powder
1/2 teaspoon paprika
1/4 teaspoon ground cumin
1/8 teaspoon ground red pepper
3 tablespoons fresh lime juice
2 tablespoons water
2 tablespoons chopped fresh cilantro
2 tablespoons tomato paste
1 1/2 teaspoons honey
2 cloves garlic, minced
Salt, to taste
Kebabs:
2 red peppers cut into 1 1/2-inch pieces
2 green peppers cut into 1 1/2-inch pieces
2 yellow peppers cut into 1 1/2-inch pieces
4 yellow onions cut into 1 1/2-inch pieces
2 large yellow squash cut into 1 1/2-inch pieces
2 large zucchini cut into 1 1/2-inch pieces
1 medium eggplant cut into 1 1/2-inch pieces
Marinade, recipe above
Directions
- In a medium bowl, stir ingredients together until smooth.
Kebabs:
- Preheat grill or broiler.
- Thread vegetables onto wooden or metal skewers. If you use wooden ones, soak them in water for 1 to 2 hours before using to keep them from burning. You can make single vegetable skewers or use an assortment on each skewer.
- Lightly brush each skewer with marinade. Broil 4 to 6-inches from heat, 5 minutes per side or until browned or lightly charred and tender. If desired, serve with extra marinade for dipping.