These kabobs feature squash, zucchini, onion, and sweet bell pepper.
Cilantro-Lime Vegetable Kabobs
2015-06-02 18:32:29
Makes 8 to 10 servings
Ingredients
- 2 medium zucchini, sliced crosswise 1 inch thick
- 2 yellow squash, sliced crosswise 1 inch thick
- 2 sweet onions, cut into 1-inch pieces
- 1 green bell pepper, cut into 1-inch pieces
- 1 red bell pepper, cut into 1-inch pieces
- 1 yellow bell pepper, cut into 1-inch pieces
- 1 (12-ounce) bottle or can light Mexican beer
- ¼ cup fresh lime juice
- ¼ cup vegetable oil
- 3 cloves garlic, minced
- 3 tablespoons chopped fresh cilantro
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 1 teaspoon ground black pepper
Instructions
- In a large heavy-duty resealable plastic bag, combine all ingredients. Seal bag, and shake gently to combine. Refrigerate for at least 4 hours or up to 12 hours.
- Spray grill rack with nonflammable cooking spray. Preheat grill to medium-high heat (350° to 400°).
- Remove vegetables from bag, discarding marinade. Thread vegetables onto metal skewers.
- Grill, covered with grill lid, turning occasionally, for 10 to 12 minutes or until lightly browned and tender.
Notes
- If you’d rather use wooden skewers, soak them in water to cover for 30 minutes before adding vegetables so they don’t burn on the grill.
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