The end of summer is quickly approaching, so now’s the time to get in all of the fresh summer produce that you can. Grilling kabobs is an incredibly easy way to throw a quick meal together using what veggies you have on hand – or what looks best at the grocery store that day. Serve with a drizzle of cilantro chimichurri and savor summer flavors while you can!
Components (makes 5 kabobs):
• 2 medium-size zucchini
• 1 red bell pepper
• 1 orange bell pepper
• 2 cups of fresh pineapple, cut into large chunks
• ½ red onion
• Wood skewers
• Olive oil, for grilling
• 1 cup of cilantro
• 2 cloves of garlic
• ½ cup of olive oil
• Juice of 1 large lime
• Salt and pepper, to taste
Before you start, allow the skewers to soak in water for 30 minutes. Cut all kabob ingredients into large chunks and layer as you place on skewers. Brush grate with olive oil and toss season kabobs with salt & pepper. Grill over medium-high heat for 4-5 minutes per side.
To make the chimichurri, pulse cilantro, garlic, lime juice, salt & pepper together in a food processor until well blended. Add olive oil and continue to mix until you reach a sauce-like consistency.
Before serving, drizzle chimichurri over kabobs.
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