Chargrilled veg kebabs | Vegetable recipes | Jamie Oliver recipes (2024)

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Chargrilled veg kebabs | Vegetable recipes | Jamie Oliver recipes? ›

Place skewers in a large, rectangular resealable container. Pour dressing liberally over veggies. Marinate for 6-12 hours or overnight, making sure to carefully flip the container upside-down and shake occasionally to redistribute the dressing.

Place skewers in a large, rectangular resealable container. Pour dressing liberally over veggies. Marinate for 6-12 hours or overnight, making sure to carefully flip the container upside-down and shake occasionally to redistribute the dressing.

Some of my favorites for kabobs are: bell peppers (any color), zucchini, yellow squash, mushrooms, onions (I like red onions, but yellow onions or shallots are great too), and tomatoes (smaller cherry or grape tomatoes). I've also tried grilled brussels sprouts on skewers and loved them!

Longer-cooking vegetables such as sweet potatoes, carrots, cauliflower, and fennel should be par-boiled until just tender (5 to 10 minutes) beforehand so all the ingredients cook in the same amount of time. Added bonus: This pre-cooking step makes them easier to thread on skewers.

Whisk olive oil, basil, oregano, salt, and black pepper in a bowl; brush some of the mixture over vegetables. Cook skewers on the preheated grill until vegetables are tender, turning and basting vegetables with remaining olive oil mixture occasionally, 10 to 15 minutes. Serve and enjoy!

Combine all marinade ingredients in a large Ziplock bag. Add in veggies and allow to marinate 4 hours or as long as overnight, turning occasionally.

Whisk oil, vinegar, garlic, Italian seasoning, salt and pepper in a large bowl. Add tomatoes, mushrooms, zucchini and onion slices and toss well to coat. Marinate in the refrigerator for at least 1 hour and up to 4 hours. Preheat grill to medium.

Veggie Kebabs = Make Ahead

I do it regularly, where I grill veggie kebabs one night, but don't use up all the ingredients. Then come back two days later and skewer up the rest of the kebabs. So basically, whip up the marinade, and toss your ingredients. Then whenever you're ready, skewer and cook.

Should I precook a pepper in the microwave for 2-3 minutes for kabobs with meat and other veg? If you are in a particular hurry, yes, you could do that. However, by the time the meat is done, a bell pepper could be charred beyond your ability to stomach it.

Without the help of baking soda, proteins in meat are attracted to one another and squeeze out juices as the meat cooks. Baking soda transforms the meat, making it more tender and more moist.

How do you grill kabobs without burning vegetables? ›

Putting meat and veggies on the same skewer is an amateur move. Since they cook dissimilarly, the veggies will burn before the meat is cooked, especially if you're cooking chicken. So, skewer them separately, veggies on one skewer, meat on another.

In my opinion, peppers, summer squash, onions, mushrooms, and corn are the best vegetables to grill. Cut into similar-sized pieces and skewered, they all cook at about the same rate.

And as a bonus, marinating veggies can actually save you some time. Because marinades already contain seasoning and oil, all you have to do is toss them on the grill; no additional oil needed. They can go straight from marinade to grill without having to re-season.

A good marinade will not only flavor your kabob, but it will also tenderize the meat and keep it juicy and moist as it cooks. You'll want to make sure your marinade contains oil to coat the ingredients and help the marinade stick to the food's surface.

Simply fill the dish with water — the water temperature does not matter — and set them aside to absorb the moisture. For most recipes, 30 minutes is the soak time sweet spot. Quick-cooking skewered appetizers, like this antipasto appetizer , are only on the grill for a short time.