When I’m grilling kabobs, I like to separate the protein from the veggies to ensure that each is cooked for the proper amount of time. This eliminates over or undercooking one part of the meal, while the other part is still on the grill. It also keeps any bacteria from raw meat or fish safely away from the veggies. I am no food scientist, but it just seems like a good idea to me. That said, we were grilling shrimp tonight so I created these kabobs from what I had in the fridge. The marinade adds a great flavor and the recipe is adaptable to pretty much any kind of vegetable. A good rule of thumb is to cut the veggies in uniform sized chunks to ensure even grilling. I also use either a double pronged metal skewers or two wooden skewers for each kabob to keep the veggies from twirling. If using wooden skewers, soak them in water for at least 30 minutes before grilling to keep them from charring.
- red onion - 1 large, halved lengthwise and each half cut into 3-4 sections with the grain
- zucchini squash - 1, cut into 1/2 inch pieces
- extra virgin olive oil - 1/4 cup
- apple cider vinegar or coconut vinegar - 2 Tbsp
- lemon - 1/2, zested
- garlic cloves - 2-3, minced
- sea salt - to taste
- freshly ground black pepper - to taste
- skewers -
- Preheat grill to medium, about 350º F.
- Alternate onion and zucchini pieces on skewers.
- Combine all marinade ingredients in a small bowl
- Drizzle marinade over kabobs and let sit for 15-30 minutes.
- Set skewers on the back section of the grill grate, cover the grill, and cook for 5-7 minutes on each side.