Marinated Kabobs

Marinades can be a great way to dress up otherwise undesirable vegetables, or to marry the flavors of the main dish and side by complimenting the spices used. If for instance you are serving these kabobs with grilled fish, and an Asian-style pasta, you could use an Asian-inspired marinade to bring everything together. The possibilities really are limitless. I especially loved the sweetness of the yellow bell pepper balancing out the zing of the red onion. Some of my guests even pulled the grilled vegetables off the kabob and used them as burger toppings.

What you will need:

  • 1 large zucchini
  • 1 large red onion
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 4 tbsp marinade (I used Italian Marinade by World Harbors which I picked up from Henry’s)
  • Large Mixing bowl
  • 8 skewers, metal preferred

1. Rough chop zucchini, red onion, red bell pepper and yellow bell pepper into pieces that are about 1 to 1.5 square inches.

2. Add them to your mixing bowl and toss in 4 tablespoons of marinade, making sure all vegetables are coated. Cover with plastic wrap and allow marinade to soak in for about 30 minutes in the refrigerator.

Rough chopped vegetables with marinade

3. Remove and add alternating pieces to skewers. If using wooden skewers, be sure to soak them before using so that they do not burn on the grill.

Prepared kabobs

4. Place the skewers on the grill for about 5 to 7  minutes on each side. Time and heat really depends on the grill. It is best to keep a close eye. Placing them on direct fire will burn them too much on the outside and dry them out.

Grilled and ready to eat

Serving size: appx 1 cup of veggies, or 2 kabobs


Carbohydrates: 10.5g

Fat: .5g

*I prepared these kabobs for a meat-filled barbecue, so I left off the meat. However, large shrimp or cut up chicken will cook very well on these skewers. You will have to keep an eye on the heat, since the vegetables and meat may cook at a different rate.

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