A farmer at the weekend market was selling meat cut and packaged for kebabs, so I bought one pack to put on skewers and grill along with a lot of vegetables. [I just realized I had no idea how to spell kebab.] Otherwise, leaving the meat off and mixing a variety of colorful vegetables makes a great summer dinner. If you don’t have prepared meat but want to add it, take 1-2 sirloin steaks and cut across the grain into small strips that you can easily thread onto skewers.
Grilled Kebabs
3 T gluten-free low-sodium soy sauce
3 T orange juice
1 t honey
2 cloves crushed garlic
1 t grated fresh ginger (peeled)
1/4 t paprika
1 onion cut into wedges, separate the chunks a bit
1 zucchini cut lengthwise into quarters, seeded and chopped
1-2 mixed color bell peppers, seeded and cut in pieces
1-2 tomatoes, seeded (Roma works well – denser with less seeds)
1 lb kebab meat cut into strips (optional)
Whisk the first six ingredients in a large bowl. Add everything else and stir to coat. Wait 15 minutes. Preheat the grill while you thread everything onto skewers, discard marinade. Spray grill with nonstick grill spray. Grill kebabs 3-5 minutes on each side or until your particular preference.
Grilled Kebabs
3 T gluten-free low-sodium soy sauce
3 T orange juice
1 t honey
2 cloves crushed garlic
1 t grated fresh ginger (peeled)
1/4 t paprika
1 onion cut into wedges, separate the chunks a bit
1 zucchini cut lengthwise into quarters, seeded and chopped
1-2 mixed color bell peppers, seeded and cut in pieces
1-2 tomatoes, seeded (Roma works well – denser with less seeds)
1 lb kebab meat cut into strips (optional)
Whisk the first six ingredients in a large bowl. Add everything else and stir to coat. Wait 15 minutes. Preheat the grill while you thread everything onto skewers, discard marinade. Spray grill with nonstick grill spray. Grill kebabs 3-5 minutes on each side or until your particular preference.
