Vegetable Shish Kebabs
1. Combine the ingredients for the marinade in a nonmetallic bowl. Add the meat and marinate for two hours at room temperature or up to 48 hours in the refrigerator. Turn frequently.
1 cup virgin olive oil
1/3 cup fresh lemon juice
2 garlic cloves, peeled and crushed with the flat of a knife
1 teaspoon salt
1 teaspoon freshly ground pepper
12 whole cherry tomatoes
1 green, yellow or red pepper, cut into 1 1/2-inch squares
1 dozen large mushroom caps
1 small eggplant, unpeeled and cut in 1 1/2-inch cubes
1 dozen small white onions, peeled and parboiled for five to
ten minutes until just tender
For The Kebabs
1/4 cup virgin olive oil or 1/4 cup melted butter
2. Prepare a fire. Remove the meat from the marinade and save the liquid for basting. Using ten 14-inch skewers, pierce the meat and vegetables; leave about two inches of space at the handle and the tip. (If you pack the skewers tightly, you will get rarer, juicier meat; leave more space if you like it well done.) Brush the kebabs with oil or butter.
3. When the coals are hot and evenly distributed, arrange the shish kebabs on the grill; they should be about three inches from the heat. While they cook, brush them with the reserved marinade and turn them frequently. Start testing for doneness after about 12 minutes (make a small cut in one of the meat cubes). They will continue to cook a bit even off the flame, so be careful not to overcook them.
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