Fruit or veggies shish cabobs?!
Answers: does anyone have a good recipe for easy fruit sish cabobs and veggie cabobs?
meat... lol
Here are some fruit kabaobs:
Friot Kabobs:
1 pint strawberries halved
1 1/2 cups green grapes
1-8oz package monterey jack and chedder cheese cubes
1 cup vanila yougurt
1/2 cup sourcream
2 tablespoons honey
1/2 teaspoon cinnamon
Using 12 skewer sticks thread the fruit and cheese cubes alternatly.
Combine remaining ingredients to make sauce.
DairyDelicious dip:
1 80oz pkg cream cheese softened
1/2 sour cream
1/4 sugar
1/4 brown sugar
1-2 tablespoons maple syrup
Combine sour cream and cream cheese. Add sugar's then syrup to taste.
Veggie kabobs use:
Red onion
Grape tomates
Bell Peppers
Mushrooms
Cubed cheese
Maybe even celery
If you aren't goingto grill it maybe even some avacado's
If you want a little bit of meat int the mix use turkey or ham. You can buy them precooked in large chunks and then just cut into about 1 inch cubes. Don't precook these.
Even if you are going to grill it precook the veggies (except the tomatoes in the oven) until they are tender. Then put on the skewer and then grill for a little extra taste and the authntic grill marks. This just makes sure that everything is cooked to the same tenderness, since not everthing will be the exact same size.
Also if you ever do meat and veggie kabobs cook the meat and veggies seperatly to make sure the veggies don't overcook and the meat isn't undercooked.
Servings: 4
2 zucchini squash or yellow squash
8 mushrooms (white, cremini or shitake) or 1 portabella
1 Green Bell Pepper
1 Red or Yellow Bell Pepper
1 red onion
4 Roma tomato halved
1/4 cup Italian dressing or olive oil and salt
12 bamboo skewers (soaked in water for 2 hour or overnight)
Slice everything into 1" diagonal slices or cubes.
Screwer the vegetables, alternating by type. Brush the Italian dressing on all surfaces. If using olive oil, sprinkle some salt after applying the olive oil.
Grill at high for a couple of minutes per side.
Serve with grilled corn, grilled with the husk still on.
You can also try grilling extra firm tofu in miso and sesame oil.
VEGETABLE KEBABS WITH PEPPERCORN SAUCE OR YOGURT PESTO.
24 mushrooms
16 cherry tomatoes
16 large fresh basil leaves
2 courgettes (zucchini) cut into 16 slices
16 large fresh mint leaves
1 large red (bell) Pepper, cut into 16 slices
To baste
120 ml cup melted butter
1 garlic clove
1 tbsp crush green peppercorn
Green peppercorn sauce
50 g butter
3 tps brandy
1 cup double cream
1 tsp crushed green peppercorn
fOR THE Yogurt Pesto
150ml greek Yogurt ( US plain strained)
3 tbsp pesto
Thread the vegetables on to bamboo skewers. Place the basil next to the tomatoes. wrapped the mint leaves around the courgette slices.
Mix the basting ingredients in a bowl and baste the kebab thoroughtly. Cook on the medium bbq or until the vergies just cooked.
- Heat the butter for the green peppercorn sauce in a pan, then add the brandy and light it. When the flames have died down, stir in the cream and the peppercorn. Cook for 2 minutes, stirring constantly. Serve the sauce with the kebabs.
- For the yogurt pesto. Stir the yogurt and the pesto lightly in abowl, to make a marble sauce. Spoon the yogurt pesto into a serving bowl and set a site.