Grilled Vegetables
Exotic Vegetable Kabob Recipe with Fresh Fruit
If you have tried a grilled beef and vegetable kabob, a chicken shish kabob with vegetable pieces or another type of kabob, you might fancy combining vegetables with fruit instead of meat the next time you make them. Fruit and vegetables go together nicely and you will know this if you are a fan of salad recipes, since fruit and vegetables are often combined in salads. This vegetable kabob recipe combines mushrooms, bell peppers, squash, onions, and zucchini with kiwi, apple, and pineapple for a juicy flavor. The marinade is made with garlic, coriander, turmeric and lemon juice and you can leave it on for up to twenty four hours.
Keep the marinade when you take out the kabobs, because you can baste them as they cook, adding more delicious flavor. This vegetable kabob marinade has an exotic flavor and the finished kabobs would be great with buttered couscous as an entree. This is a nice dish to serve to vegetarians because it is satisfying and interesting enough to be great vegetarian fare, rather than just a plate of veggies. A lot of meat-eaters serve vegetarians meat dishes with the meat omitted, which does not make an interesting dish for anyone who does not eat meat. This kabob recipe however is very flavorful.
The lemon juice adds a nice sharp taste to the marinade and it also stops the apple chunks from going brown. You can either thread some of the kabob skewers with veggies and others with fruit, or you can mix and match them. The marinade has a savory flavor, which goes with the fruit just as well as it goes with the vegetables.
Fruit and Vegetable Kabob Recipe with Coriander
Ingredients -
1 lb button mushrooms, no stems
1 green bell pepper, quartered and de-seeded
1 red bell pepper, quartered and de-seeded
1 lb peeled yellow squash
1 ½ lbs zucchini
1 peeled kiwi
1 peeled, cored apple
1 peeled, cored pineapple
1 lb blanched, small white onions
⅓ cup olive oil
6 minced cloves garlic
2 teaspoons ground coriander
1 teaspoon salt
Juice and zest from 2 lemons
1 teaspoon turmeric
1 teaspoon black pepper
Preparation:
Cut the vegetables and fruit into 1 inch pieces and thread them on to skewers in alternating colors.
Mix the olive oil, garlic, coriander, salt, lemon juice and zest, turmeric and black pepper together to make the marinade.
Put the skewers in a long, shallow dish and pour the marinade over the top.
Cover the dish and chill the kabobs in the refrigerator for a minimum of 4 hours.
Cook the kabobs over a hot grill, basting them with the leftover marinade, until they are starting to brown on the outside.
Serve them hot with buttered couscous or rice.
(Serves 10)
Photo Description:
Some people love grilled beef vegetable kabob recipes and others prefer a chicken shish kabob with vegetable pieces, but have you ever tried adding fruit to your vegetable kabob recipes? Fruit and vegetables go hand in hand, both in terms of flavor and health benefits. This delicious veggie kabob recipe is a wonderful way of getting your daily recommended vegetable intake and if you want to encourage your kids to eat their vegetables, this tasty recipe is irresistible. You can see in this picture of vegetable shish kabobs how colorful and delicious they are. The lemon, garlic, coriander, and turmeric adds a tasty exotic flavor, which is beautiful with both the fruit and vegetables.
