KosherEye
<<< o >>> Rosh Hashana Star 2014-Ronnie Fein <<< o >>> Applesauce Cake <<< o >>> Chickpea Fritters <<< o >>> Pumpkin Honey Loaf <<< o >>> Rosh Hashana Star 2014-Eileen Goltz <<< o >>> Pomegranate Glazed Rack of Lamb <<< o >>> Rosh Hashana Stars-2014/5775 <<< o >>> Rice Fit for a King <<< o >>> Homemade Date-Honey <<< o >>> Root Vegetable Tsimmes with Date-Honey <<< o >>>
Bookmark and Share
Grilled Marinated Vegetable Kebabs PDF Print E-mail

KosherEye.com

vegetablekebabs

Adapted from Cypress Caterers

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

16 Skewers**

Directions:

In a medium bowl, stir  the marinade ingredients together until smooth.

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.

Notes:

Yield: Serves 8

*Use any combination of fresh vegetables available

**We recommend using the Fire Wire Flexible Grilling Skewers

Recipes:Vegetarian, Kebabs, Parve,  Kosher


blog comments powered by Disqus
 
round-facebook round-twitter pinterest round-rss
World Of Judaica
kol_foods
Daniel_Ad_3