Kabobs are dishes consisting of chunks of food cooked and served on skewers. Vegetable kabobs are ideal for vegetarians and can be served raw or grilled with a variety of vegetables and marinades. Soaking skewers in water before grilling and alternating vegetable pieces enhances the flavor.
A kabob, also known as a shish kabob, is a dish consisting of chunks of food that are cooked and served while strung on metal or wooden skewers. Pieces of meat may also be included, such as in a beef kabob or chicken kabob. A vegetable kabob consists of chunks of vegetables only, making it an ideal choice for people on a vegetarian or vegan diet, or as a side dish with a meat-based meal. Those made of vegetables can be prepared in a variety of ways, using any combination of vegetables.
Serving a vegetable kabob raw, with or without salad dressing or another form of sauce, allows the pieces to maintain a crunchy, crunchy texture. Children can also be persuaded to eat their greens if they are presented as a bright and colorful skewer instead of simply arranged on a plate. Young children, the elderly, and those missing teeth can enjoy raw vegetable kabobs if the pieces are microwaved or steamed for a short time before serving. This extra step isn’t to fully cook the vegetable bits, just to tenderize them just long enough to make chewing easier and minimize the risk of choking.
Another popular option, particularly in the summer months, is grilling kebabs. Vegetable kebabs can be served alone or together with hamburgers, hot dogs, chicken or other traditional cooking foods. For best results, the wooden skewers should be soaked in water for about 30 minutes before cooking the kabobs. Pieces of greens that are about one inch in diameter work best, as they won’t take too long to cook and only require an occasional turning. Each kabob can take anywhere from nine to 20 minutes to cook, depending on the thickness of the vegetable pieces and the desired level of tenderness and charring.
A vegetable kabob prepared for grilling can also be marinated for at least two hours before cooking. Marinades can contain lemon juice, vegetable or olive oil and various spices. Cooks pressed for time can simply brush a marinade over the kabobs several times as they cook, or give the vegetables a light coating of butter if diners aren’t vegan.
Almost any type of vegetable can be used in kabobs. Raw kababs work especially well with small foods, such as cherry tomatoes or grapes, broccoli or cauliflower florets, mushrooms and radishes. A grilled vegetable kabob can also include various colors of onions and peppers as well as zucchini or squash. Whichever vegetable or method of preparation you choose, alternating the pieces on your vegetable kabob will result in a more appealing dish with flavor combinations.
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