It is finally starting to feel like springtime in Pennsylvania. We have been dying to try out our new grill for a while now, and this weekend seemed like the perfect time to do it. The weather was absolutely perfect for springtime- bright and sunny and in the upper 70s. For our first meal on the grill, we settled on kabobs. Kabobs are literally the easiest and most customizable meal you can make on the grill. I love them because it’s easy to throw some chicken on a few of them for my husband, and leave it off for me. It’s great for vegetarians, vegans, and meat eaters alike because you can put anything you want on your kabobs. We make the Simple Veggie Kabobs at least once a week during grilling season. We don’t always use the exact same vegetables. These are also very customizable, and you can really use whatever you have in the fridge at the time. Garden overflowing with bell peppers and zucchini? Use those. Have a ton of cherry tomatoes in your fridge that are beginning to show some wrinkes? Skewer those on. I also love yellow squash on these as well, but didn’t want to go overboard as I was only feeding two people. The Shrimp Kabobs were inspired by a pin I saw on Pinterest, but were adapted significantly to fit our taste (and what we had in the fridge!). I served these with a foil packet of red potatoes and onions to make an easy, complete meal. We devoured these kabobs and none were left over at the end of the meal.
Prep Time: 20 minutes Total Time: 40 minutes
Serves 2
Ingredients:
For the Chili Lime Shrimp Kabobs: 12 large shrimp, peeled and deveined 1 red bell pepper, chopped into 1 inch pieces ½ a red onion, quartered ¾ cup fresh pineapple, cut into 1 inch cubes Juice of one lime 1 tbsp extra virgin olive oil 1 tsp sriracha 1 tsp honey
1 tsp chili powder
For the Veggie Kabobs:
1 zucchini, sliced into ½ inch rounds 8 oz button mushrooms, washed and stems removed 1 bell pepper, chopped into 1 inch pieces ½ a red onion, quartered handful of grape tomatoes 1.5 tbsp extra virgin olive oil
salt and pepper, to taste
Directions:
For the Shrimp Kabobs: Combine lime juice, olive oil, sriracha, honey, and chili powder in a medium bowl. Wisk to combine. Add the shrimp and toss to coat. Allow to marinate for at least 10 minutes. Meanwhile, chop the bell pepper, onion, and pineapple.
Once the shrimp is ready, skewer the shrimp and veggies onto 3-4 bamboo skewers, being careful not to overcrowd. Set grill to medium heat and place shrimp skewers on the heat. Cook for 3 minutes on each side, or until shrimp are pink and veggies are slightly charred.
For the Veggie Kabobs:
Chop all vegetables and place in a large mixing bowl. Add the olive oil and salt and pepper and toss to coat. Skewer onto bamboo skewers.
Cook on grill set to medium heat, about 5 minutes on each side or until done.
Note: Times for the veggie kabobs can vary based on preference. If you like them more charred and less crisp, cook for an extra minute or so on each side.
Nutrition Information per serving: SHRIMP KABOBS
Calories: 176 Fat: 8 Carbs: 19 Protein: 10 Sodium: 118 Sugar: 13
Nutrition Information per serving: VEGGIE KABOBS
Calories: 151 Fat: 11 Carbs: 12 Protein: 6 Sodium: 70 Sugar: 7
*Nutrition information is based on the products I used personally in this recipe. Different products may yield slightly different information.
