Freedom Friday: Tangy Grilled Shish Kabobs

July 4, 2014

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!

 

Freedom Friday: Vegan Citrus Shish Kabobs

 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!

 

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Contributing Editor Kate Coffey is the founder of Forever Fascinated Blog, a vegan, the lucky co-parent to Miss Wednesday the Wonder Pup, a French speaking/lover of anything French U.S. Army Wife who is on a mission to spread the good word about living life to its fullest! You can also follow Kate on her Instagram and vegan organic pet treat shop, Wednesday Cafe.

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