Kabobs are an easy summertime treat.
My daughter invited us for a barbecue and she was making kabobs, but hers would be with meat.
Since I am trying to eat more vegetarian, I decided to make these.
Choose whatever veggies you wish. I used yellow squash, zucchini, peppers (green, yellow and red), and tiny potatoes.
You could also use carrots, eggplant, onion, mushrooms, corn on the cob... you be the judge.
Now what makes these so yummy is what I call... the dabbing sauce.
And the next time I make these, I will double the sauce so there is plenty to dab on the finished kabob at the table.
This sauce is also good on meat as well.
3 Tbsp. CANOLA OIL
1 tsp. CHILI PEPPER
1/2 tsp. SMOKED PAPRIKA
1/4 tsp. CUMIN
1/8 tsp. GROUND CAYENNE PEPPER
3 Tbsp. LIME JUICE
2 Tbsp. chopped CILANTRO
2 Tbsp. canned TOMATO PASTE
1 1/2 tsp. HONEY
2 cloves minced GARLIC
SALT, to taste
Stir all ingredients together.
Choose your vegetables and cut into 1 1/2-inch pieces.
If using potatoes or carrots, par-boil them ahead of time until nearly done as these would take much longer to cook on the grill.
Thread veggies on skewers.
(If using wooden skewers, soak in water for a couple hours prior to grilling to prevent them from burning.)
Years ago I bought these arc-shaped skewers and have enjoyed using them.
Brush the veggies with the dabbing sauce.
Grill for about 5 minutes per side or until browned and lightly charred and tender.
Serve extra sauce for dipping.