It’s summer and that means it’s time for shishkebabs! No oil or processed foods are needed to make a delicious sweet and savory grilled kebab. Substitute any of your favorite veggies. Our local farmer’s market had some pattypan squash available. They came out great on the grill!
1 Large red bell pepper, coarsely chopped
1 Large green bell pepper, coarsely chopped
1 White onion, coarsely chopped
1 Pint white mushrooms, halved
3 Small pattypan squash, coarsely chopped
1 Large fresh pineapple, cored and cubed, juice reserved
3 Cloves garlic, diced small
1/2 Cup reduced sodium soy sauce
Combine the soy sauce, garlic and fresh pineapple juice in a large bowl. Add all of the chopped vegetables and the pineapple and mix well. Let the veggies marinate in the bowl, covered, for 30 minutes. Using bamboo or stainless steel skewers, skewer the marinated vegetables, reserving the remaining juice from the marinade. Cook kebabs directly on the grill over medium high heat, 5-6 minutes per side or until vegetables are soft. Brush the kebabs occasionally with the reserved marinade. Serve over whole grain brown rice.