Summer Shish Kababs

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One of my favorite summer meals growing up was grilled vegetable shish kababs – and not just because they have a fun name! Brightly colored peppers and tomatoes, juicy pineapple, sweet onions, and perfectly grilled mushrooms – all served over a hot bowl of rice. So good!

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A key to this dish is marinating the veggies before grilling. My mom used Italian dressing. I don’t use pre-made dressing, so I made my own!

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While this combination of veggies would be delicious sauteed or roasted, something about grilling takes it over the top! If you end up not having enough skewers for all of the veggies (like I did, oops!), you can wrap up the rest in an aluminum foil packet and place on the grill at the same time. Voila – steamed veggies!

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If you want to add some more protein, you could include tempeh cubes on the skewers, or, after dished up, top each serving with some hummus. Sometimes I prefer to just keep it simple with a meal of fresh veggies and a whole grain – and this is a perfect example.

Summer Shish Kababs
Serves 4


1 green bell pepper
1 yellow or orange bell pepper
1/2 medium onion
1 package white mushrooms, rinsed thoroughly
1 package cherry tomatoes, sliced in halves
1 pineapple
1 cup balsamic vinegar
1/2 cup olive oil
2 cups water
2 tsp dried oregano
2 tsp red pepper flakes
fresh ground sea salt and pepper
2 cups brown rice, prepared according to package directions

1. Chop peppers, onion, and pineapple into bite-sized pieces. You will only need half of the pineapple – serve the rest on the side or save for another time.

2. Skewer the fruit, veggies, and mushrooms, alternating so that each skewer has a combination of all. I was able to fit two of each plus an extra mushroom on each of mine.

3. Whisk the vinegar, oil, water, and herbs in a rectangular dish large enough to hold all of the skewers. Add salt and pepper as desired.

4. Place the prepared skewers into the marinade and let sit for at least 30 minutes, turning occasionally.

5. Meanwhile, heat up the grill to medium-high heat.

6. Place skewers on the grill and close the lid. Turn once grill marks start to appear, after about 5 minutes. Brush a little more of the marinade on with each turn. Continue grilling and turning until golden brown on all sides. It should take about 15 minutes total.

7. Remove food from skewers and serve over rice. You can spoon on some more marinade for extra flavor. Enjoy!


One thought on “Summer Shish Kababs

  1. I love making shish kabobs and your combo sounds great! I like to put Quorn chick’n cutlets cut up into chunks on there too. They’re not vegan but they taste just like chicken!

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