Shish kabobs make an easy and bite-sized meal for outdoor grilling. The mixed vegetables and meats are skewered on a stick before they are placed on the open flame to grill. The vegetables should be relatively large pieces, all of an equal size so that they will cook somewhat evenly. Small pieces of vegetable may cook too quickly and char before the meat is ready. Shish kabobs can include any number of vegetables that complement each other and the meat.
Things You'll Need
Peel off the outer skin of the onion.
Cut the whole onion in half.
Cut the onion halves in half to make quarters.
Separate the onion layers and skewer each piece individually.
Cut the bell pepper in half vertically.
Clean out the seeds and cut each half in half horizontally to make quarters.
Cut each quarter in half again and skewer each piece.
Slice zucchini in half-inch discs and skewer.
Cut the eggplant in half, holding the long side vertically.
Slice the halves in half vertically.
Hold the four slices together and make inch-wide cuts down the length of the eggplant slices to make eggplant chunks and skewer.
Place squares of a hard oven-baked bread next to the meat on the grill. The bread will toast and soak up the juices from the meat.
You can also add pineapple chunks, squash chunks or pearl onions
References and ResourcesFood.com: Grilled Veggie Shish Kabob
Rustic Girls: Shish Kabobs Are Great for Summer Parties