![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLsH2Qo1fo5pDgF6Ix1XSa5YhaHDowi_tpEBZ7euDIjU2sd_x6x9k5buVP4zamEAH2VgS0966Ga5elgLaLKcLpZESTSuWBwarBDJV0DORkhKe2SByvbJGTkmJq1XnYaYwjKqanLOiKi4B1/s640/DSC_0001copy.jpg)
Marinate in a little lemon extra virgin olive oil (lemon zest and a fruity evoo), sea salt, & smashed garlic (a garlic press works great!) from 20 minutes (room temperature) to overnight (covered in the fridge). Soak bamboo skewers for at least 10 minutes in a water bath (this prevents them from burning into charcoal bits). Preheat the grill to medium-low heat. Load up the skewers with your favorite kabob veggies. Grill until dark golden on each side, about 5 minutes per side.
Serve with Muhammara, Hummus, Basil Pesto, Olive Tapanade or any of your favorite dips.
No comments:
Post a Comment