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Saturday, July 9, 2011

RAW and COOKED Summer BBQ Kabobs

RAW Ginger Garlic Marinated Vegetable Kabobs
For the Veggie Kabobs:
Portablello Mushrooms
Red Bell Peppers
Avocado
Papaya
Radish
Zuchini
Vadalia Onion
Grape Tomatoes
For the Marinade:
½ C Tamari, Coconut Liquid Aminos or Nama Shoyu
¼ C Red Wine Vinegar
¼ C White Wine Vinegar
2 TBL Honey
1 TBL Fresh Ginger Root, minced
4 Cloves Garlic, minced
½ tsp Crushed Red Pepper Flakes
Directions:
In a medium sized bowl combine the Tamari(Coconut Aminos, or Soy Sauce), white wine vinegar, red wine vinegar, honey, ginger, garlic and crushed red peppers and whisk until all ingredients are blended well. Set aside.
You want to marinate the vegetables overnight. So cut the portabella mushrooms, red bell peppers, vidalia onions, and Zucchini into pieces a little smaller than a golf ball. You can use the radishes and the grape tomatoes as a frame of reference on how small to cut them. You want to be able to put them on a bamboo skewer and be able to bite them off and have them fit into your mouth. Places these cut up veggies in the marinade and mix well to really coat them. Put a lid on the vegetables in the marinade and place in the fridge over night. The mushrooms are particularly absorbent and taste amazing when left to marinate all night.
When you’re ready to make and eat your kabobs, take your marinated vegetables out of the fridge. Cut up your avocado and papaya to create large chunks that will fit on your bamboo skewers. Using the grape tomatoes, radishes, avocado, papaya and the marinated vegetables, alternate placing each of them on the skewer, doubling some of them up to completely fill your skewer. You should have a beautiful and delicious looking vegetable kabob. ENJOY!!
Mexican Fiesta BBQ Grilled Veggie Kabobs
Ingredients
2 Large Organic Zucchini (1/2 inch slices)
2 Large Organic Yellow Squash (1/2 inch slices)
1 Organic Red Bell Pepper (1 inch squares)
1 Lb Organic Cherry or Grape Tomatoes
1 Organic Red Onion (1 inch squares)
2 Organic Sweet Potatoes (1 inch cubes)
1/2 Lb Organic Portobello Mushrooms
Mexican Fiesta Marinade
3 T Extra Virgin Olive Oil
1 Cup Freshly Squeezed Lime Juice
1 T Cinnamon
1 t Cumin
1 t Coriander
1 t Freshly Minced Garlic
1 t Sea Salt
1/2 t Black Pepper
1/4 t Cayanne Pepper (optional)
Directions
Mix all of the ingredients for the Mexican Fiesta Marinade into a large bowl or large resealable bag. Place all veggies into the bowl or bag. Let marinate for at least 2 hours. Once marinated, place the veggies onto kabob skewers. I personally recommend placing all of the veggies on the same skewers in a rotational pattern, but some people like to separate each type of veggie out. Either way has its advantages and disadvantages. Once veggies are ready to go heat grill to a medium to high heat. Place kabobs on the hottest part of the grill and turn a quarter turn every two minutes. After every quarter turn, brush the top side of the kabobs with the leftover marinade. Once every side of the kabobs has been exposed to high heat for two minutes, move the kabobs to low or indirect heat for an additional 4-5 minutes until all veggies are cooked through but not mushy. 
Serve this meal with a side of seasoned Black Beans, Grilled Corn on the Cob and Grilled or Fresh Veggie Kabobs. This is a great meal for any summer cookout or BBQ and is extremely kid friendly.  

1 comment:

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