Grilling season is so great. I guess there’s nothing better than charred marks on grilled food, whether it’s meats, vegetables or even fruit. Everything tastes better on the grill and eating outside. Food tastes so much better when you can enjoy it out on a patio. To celebrate this seasons that just makes us happy, here are 4 delightful kabobs recipes for your outdoor gatherings this summer:
1. Sundried Tomato Kabobs: On each skewers, alternate 1 sun-dried tomato half, 1 basil leaf, 1 mozzarella ball, 1 more basil leaf, 1 more sun-dried tomato half and 1 more mozzarella ball. Place your skewers on a platter. Drizzle flavored oil from the sun-dried tomatoes jar over the skewers. Sprinkle with salt and pepper, and serve!
2. Jerk Shrimp Kabobs: In a large bowl, whisk together the jerk sauce, 1/2 cup olive oil, and ginger. Add the shrimp and toss to coat well. Cover the shrimp and marinate for 15 minutes minimum. In a separate bowl, toss the tomatoes, onions, peppers, parsley and olive oil. Season with salt and pepper. Skewer the vegetables and shrimp. Meanwhile preheat the broiler or prepare the grill. Place the skewers on a rimmed baking sheet lined with aluminum foil, or, if grilling, place directly on your grill. Cook until the vegetables are tender and the shrimp opaque, then count 5 to 6 minutes more. Garnish with fresh parsley before serving to your guests.
3. Cinnamon Fruit Kabobs: Cut all your fruits into bite-sized chunks over a large bowl. Try to save as much of the fruit juice as possible for the basting sauce.
Put fruit chunks on skewers. Put the kabobs on the BBQ and baste them with the basting sauce, using a brush. The kabobs are done when they have got a nice golden brown color, but use your own judgment. The fruit should be nice looking and caramelized.
4. Shrimp Boiled Kabobs: Boil potatoes in salted water over medium-high heat for about 12-15 minutes, until the potatoes are tender. Drain and rinse under cold water. Thread potatoes, corn, andouille (or any smoked sausage) and shrimp onto skewers. Heat the grill to medium-high. Clean and lightly oil the grill. In a small bowl, combine butter, Tabasco and Old Bay seasoning. Grill kabobs turning and brushing with the butter and spices mixture occasionally until the shrimp are cooked through and corn starting to char. Serve with lemon wedges aside.
5. Vegetable Kabobs: In a covered medium saucepan, cook potatoes and onions in a small amount of lightly salted water over medium heat for 8 to 10 minutes, add the squash and mushrooms for the last 1 minute of cooking time. Drain well. Then leave to cool slightly. If you use wooden skewers, soak in water for 30 minutes before grilling. On skewers, alternately thread potatoes, onions, squash, mushrooms, and sweet peppers, leaving a little gap between each. In a small bowl combine salad dressing, rosemary, salt, and pepper. Brush over vegetables. Place kabobs on the grill directly over medium fire. Grill for 10 to 12 minutes or until vegetables are tender and lightly browned, turning and brushing occasionally with the seasoning mixture.