KQED Food Blog: Bay Area Bites: Summery Kebabs
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Wednesday, July 13, 2005
Summery Kebabs

As more and more Summer vegetables come into season it's time for kebabs. While I sometimes make shrimp, fish or chicken kebabs, I really love veggie ones the best.

My favorite vegetables to skewer are:
Japanese eggplant
bell peppers

Living in an apartment there are only two ways I make kebabs--either in the broiler or on my George Foreman grill. Either way works great but doesn't automatically give that smoky flavor. If you want your kebabs to slightly char on the outside the best solution is a sweet sauce or marinade that will darken with heat.

Here are a few easy and very good marinades for vegetable kebabs:

Ginger Soy
3 T soy sauce
2 cloves crushed garlic
2 t grated fresh ginger
3 T water or dry sherry
3 T honey

Honey Mustard
1/4 c olive oil
2 T balsamic vinegar
2 T Dijon mustard
1 T honey

1/3 c pomegranate molasses
1/4 c olive oil
Tabasco to taste

Cut all vegetables into roughly the same size chunks or rounds. Mix ingredients and marinate your vegetables for 10 minutes before stringing onto a skewer. Leave a little space between the vegetables on each skewer to allow them to cook more evenly. Grill or broil as desired.


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