Since the weather has warmed up, I have been taking advantage of the relatively nice weather and grilling outside. During the warmer months, I prefer to grill because it helps to avoid heating up the house by using the oven. Also, the fact that it gives food a perfectly smokey & delicious char is an added bonus. Adrian & I have been on a grilled corn kick and the other day when we were waiting for it to finish up, I started thinking about how good skewers would be charred on the grill. I feel like skewers or kabobs scream summer and I thought it would be the perfect opportunity to show you yet another way to incorporate more veggies into your diet in a non-boring way. Since these skewers do not have meat, I knew that meant I needed to do something to these veggies to make them burst with flavor so that is when I started playing around with marinade ideas. I wasn’t really sure what kind of flavor I wanted them to have, but I just started combining flavors I knew would be delicious. First, I added soy sauce for that umami/salty flavor and then proceeded to add in minced garlic because I can’t think of a time where garlic & soy sauce ever tasted bad. To cut the saltiness a bit, I added in some lime juice for some acidity and lastly included some organic raw honey for sweetness. As I whisked away I continued to taste it to make sure everything was balanced and before I knew it, I had created the perfect balance of sweet & savory. This marinade can really be used for anything but I highly recommend you try marinating mushrooms for these skewers because it will change your life! Since mushrooms are so porous and spongelike, they absorb the marinade very well and pack a lot of flavor into each mushroom. The longer you marinate these for the better they taste so I would recommend leaving them for as long as you possibly can to maximize the flavor. Now with all that being said, let’s get into the details of this recipe.
- 2/3 cup reduced sodium soy sauce
- 2 tbsp organic raw honey
- 5 cloves minced garlic
- 1/4 cup freshly squeezed lime juice (about 2 limes)
- reserved limes that were used to juice
- 4-6 slices of jalapeno (depending on heat preference)
- 1/2 medium white onion sliced
- 1 zucchini sliced in about 1-inch chunks
- 1 yellow squash sliced in 1-inch chunks
- 8 oz of mushrooms with stems removed ( I used white mushrooms)
- 1 bell pepper cut into chunks
- bamboo skewer sticks
* NOTE: the number of skewers these amounts make will vary depending on how many veggies you layer per skewer but these amounts should yield about 6 skewers.
- Begin by prepping veggies but cutting them all into uniform sizes and set aside.
- In a shallow bowl/pan whisk together soy sauce, lime juice, and honey. Next, add in the diced garlic, jalapeno, reserved limes, and onion slices.
- Add the veggies into the bowl with the marinade and stir to evenly coat all the veggies.
- For at least 30 minutes, but longer is preferable, marinate the veggies and store in the refrigerator. I marinated my veggies for a full 24 hours but 2-4 hours would be just as good.
- If using wood or bamboo skewers, run them under some water before layering the veggies to avoid setting them on fire on the grill.
- After the veggies have been marinated, begin to layer them onto the skewers.
- Place onto a heated grill and allow to cook on each side for 2-3 minutes or until nice and charred. It took about a total of 10 minutes to get the desired char on each side for us.
- Serve alongside your favorite pasta salad or grilled corn and enjoy!
If you’ve made it to this point, then thank you for taking the time to visit my blog! If you try this recipe out for yourself, be sure to tag me on Instagram @lifeatthemesa so I can see how it turned out for you or feel free to leave a comment down below! As always, thank you so much for all your support and stay tuned for more summer-inspired recipes to come!