Kabob Vegetables?

[BreezyCooking]

With the "big grilling" weekend upon us, on one of the days I plan to do marinated turkey kabobs (bought a nice marinated turkey tenderloin to cut up for those) & marinated veggie kabobs.

I always use whole large button mushrooms, sweet onion quarters, chunks of colored bell peppers, chunks of zucchini, chunks of yellow squash, & large whole garlic cloves if I can find them for the veggie kabobs.

Any ideas on other vegetables I can skewer that will pretty much cook in the same time frame as the above veggies?

[Kathleen]

You can cut ears of corn into small sectioned "rounds" and skewer them on your kabobs! It is pretty and tasty. Though I've not tried it, I've heard that frozen artichoke hearts can be good. Barely-done, whole baby potatoes with skins-on are delicious on kabobs. (Cook them in advance if people are building their own kabobs.) Although it is not a veggie, per se, I love pineapple chunks nestled between peppers and onions on kabobs.

~Kathleen

[BreezyCooking]

Thanks! Hubby definitely wants separate corn-on-the-cob, so that's nixed, but the potato idea sounds interesting, especially since so many vendors at the farmers market have such lovely tiny baby potatoes right now. I wonder how long I'd have to precook them so they'd be firm enough to skewer, but not turn to mush. Any ideas on that?

[Robo410]

they don't cook together but put a basket or pan of grape or cherry tomatoes on the grill and get them hot and several popped. plate with the kabobs. really good!

[buckytom]

l like to soak white mushrooms in a spicy beer mixture overnight before kebab-ing. they come out hot and juicy, with more flavour than plain ol' 'shrooms.

pineapple chunks or peach halves are also good on a skewer, especially with sweet onions and chunks of a firm fleshed fish.

[bigdaddy3k]

Brussel sprouts!!

[frozenstar]

I'm jealous. I wish I can go barbequing too this weekend... :(

[Kayelle]

Originally Posted by bigdaddy3k

Brussel sprouts!!

Oh, I like that idea!! And pieces of corn too !!

[Kathleen]

Originally Posted by BreezyCooking

Thanks! Hubby definitely wants separate corn-on-the-cob, so that's nixed, but the potato idea sounds interesting, especially since so many vendors at the farmers market have such lovely tiny baby potatoes right now. I wonder how long I'd have to precook them so they'd be firm enough to skewer, but not turn to mush. Any ideas on that?

Scrub them with a brush to remove all dirt, then cover with water and simmer until they are just done to the fork. Like they would be for potato salad, which I use potatoes that are just done.

I hope this helps.

~Kathleen

[BreezyCooking]

Thanks!