Mediterranean Veggie Kebabs Recipes

Steps:

• Before threading your veggies onto the skewers. A couple secrets to great Veggie Kebabs you need to know.. 1) Put all the same vegetable on a skewer instead of creating the pretty rainbow of ingredients. It will make cooking times consistent.
• 2) HOW you skewer the veggies to avoid having them fall off during cooking. Here are my best practices: For tomatoes, skewer down through the brown dimple where the tomato joins the vine. For Zucchini, skewer cross-wise rather than lengthwise. This way you have the skin to help hold the cylinders on the skewer, plus you can get great grill marks on the white interiors. For the onion wedges, go from the center of the wide side of the wedge to the narrow (so outside to inside) and keep them all in the same direction. For Peppers, keep the natural curves of your cut squares roughly facing the same direction on the skewer to make the best use of skewer space. Check out the picture - this time notice how the veggies are oriented on the skewers
• OK - Thread the skewers, and lay them in a shallow pan or foil tray
• Combine Oil, vinegars, and spices and whisk together.
• Evenly drizzle the marinade over the skewered veggies and let stand at least 30 mins.
• Fire up the BBQ to high and pre-heat. If you have temp control around 400-450 is where you want to cook these. If not...go with 'High'!
• Add skewers to grill, retain marinade drippings for later use. Here's where that first secret above comes back into play...Add your skewers to the grill according to the amount of time each veggie needs so they all finish more or less together. The specific amount of time may vary according to how hot your grill is, but the proportionality should be roughly the same: Onions - 12-14 mins Peppers - 8-10 mins Zucchini - 6-8 mins Tomatoes - 4-6 mins
• Turn skewers as required and remove from grill when cooked to taste.
• Slide veggies off skewers into an appropriately sized serving dish, spoon some retained marinade over the veggies as a bit of 'dressing' and serve!

Steps:

• In shallow glass or plastic dish or in resealable plastic food-storage bag, mix all marinade ingredients. Add chicken; stir to coat with marinade. Cover dish or seal bag; refrigerate at least 30 minutes but no longer than 6 hours to marinate, stirring chicken occasionally.
• Heat gas or charcoal grill. Remove chicken from marinade; reserve marinade. On each of 4 (15-inch) metal skewers, alternately thread chicken, bell pepper, zucchini and onion, leaving 1/4-inch space between each piece. Brush vegetables with marinade.
• Place kabobs on grill over medium heat. Cover grill; cook 10 to 15 minutes, turning and brushing frequently with marinade, or until chicken is no longer pink in center. Add asparagus to grill for last 5 minutes of grilling, turning occasionally, until crisp-tender. Discard any remaining marinade.
• Sprinkle cheese over kabobs. Serve with asparagus.