I know my family and friends are dealing with some fierce weather in New York right now, but here in Columbus, GA we are enjoying some cooler than normal temperatures, sunshine and outdoor time with friends. It is Fourth of July and my husband and I are both off from work for the weekend….life is good. We were deciding on what to grill today and we decided to spice it up a bit with some delicious veggie shish kabobs; but how to make these regular, old BBQ staples into something delicious and unique? Tangy orange juice marinade of course! I am a citrus freak. This super flavor adds a serious kick to salads, main dishes and even desserts. Use this marinade on these vegan kabobs, portobello mushrooms, veggie burgers and anything else you may pop on your vegan grill menu for tonight! Happy Fourth of July! Be safe and enjoy your day!
Tangy Grilled Shish Kabobs
Makes 3 shish kabobs
1 yellow bell pepper, cut into chunks
2 red bell peppers, cut into chunks
10-12 button mushrooms, stem sliced off
1/2 pineapple, cut into chunks
1 red onion, sliced into large wedge shaped slices
2 zucchinis, unpeeled, cut into thick slices
1 tsp. sesame seeds
3 kabob sticks
Marinade:
Juice from 2 oranges
1 tsp. sesame oil
1/2 tsp brown sugar
1 tsp. rice vinegar
1 tsp. minced fresh ginger
2 garlic cloves, minced
1 tsp. ground black pepper
1. Assemble shish kabobs in any order/fashion you choose, set in a deep tray in the refrigerator covered lightly in plastic wrap
2. In a small glass bowl, whisk fresh orange juice, sesame oil, garlic and ginger; then whisk in vinegar, brown sugar and black pepper
4. Drizzle marinade over the shish kabobs, sprinkle with sesame seeds and return to the refrigerator until ready to grill
5. Grill each shish kabob for two minutes on each side, on high heat; enjoy immediately
Happy Fourth of July!
