kabob

Grilled Pineapple BBQ Shrimp Kabobs

I'm just gonna say it, grilling season is officially here! Okay, maybe not to everyone. But when it's warm enough to stand outside long enough to grill and the sun is shining, to me, it's grilling season. 

I recently tried Rootz Sauce's amazing sauces, one of which is a pineapple BBQ sauce (yes, you read that right - YUM). I decided to go with this pineapple BBQ idea and make some kabobs, and what better ingredients than shrimp, fresh pineapple, and some yummy veggies.

Here's What You'll Need:

-1 lb uncooked, de-veined, unshelled shrimp
-1 small container of fresh pineapple cubes (or feel free to cut up your own pineapple)
-1 small container of baby Bella mushrooms
-1 small container of cherry tomatoes
-1 red onion, cut into about 1 in chunks
-1 bell pepper, cut into about 1 in chunks
-1/2 cup of Rootz Pineapple BBQ Sauce

(Serves 4-5 people)

Instructions:

1) Marinate the shrimp in the BBQ sauce for at least an hour.
2) Soak your skewers in water for about 30 minutes or more before assembling your kabobs.
3) Preheat your grill and begin to assemble your skewers. Add at least one of each ingredient to a skewer, and double up where desired. I had at least 2 shrimp on each kabob.
4) Toss the kabobs on the grill, cooking for about 3-5 minutes per side. You can slather any additional BBQ sauce (from marinating) right onto the shrimp on the grill.
5) Remove from heat, serve, and enjoy!

Honesty, these are so simple. The hardest part is assembling the kabobs, and that's more time consuming than difficult. And trust me, it's worth it!

Let me know what you think in the comments below!
 

Sesame Sriracha Tofu Kabobs

Sunday nights have basically become a vegan recipe night in my house. Most of my family is vegan or vegetarian, and Sundays tend to be the night that we can all get together and have a family meal. Instead of resorting to takeout all of the time, I've started using them as my recipe testers (and so far they haven't minded one bit). 

With it being summer, I've been on a grill kick, specifically kabobs. I've made veggie kabobs plenty of times, but I decided to try something little different and add tofu to the mix. I decided to go with an Asian-inspired, spicy sriracha marinade. I hope you enjoy!

Here's what you'll need:

For the kabobs:
-1 package (12 oz) of extra firm tofu, pressed and cut into squares about 1 1/2" by 1/2" (1 package makes about 16 pieces)
-1 zucchini (green), sliced about 1/2" thick
-1 summer squash (yellow), sliced about 1/2" thick
-1 package of small (baby bella) mushrooms
-1 package of grape tomatoes (will only use about half)
-1 yellow onion cut into quarters
-Kabob sticks (soak in water before assembling to prevent burning)

For the marinade:
-2 cloves of garlic, chopped
-1/4 cup olive oil
-1 tbsp natural deli mustard
-1/4 cup fresh lime juice
-1/8 cup Bragg's liquid aminos
-3 tbsp sriracha
-1/2 tsp sesame seeds

Instructions:

1) Whisk together all of the marinade ingredients in a large bowl. Add in the tofu (make sure it all gets completely covered) and let marinade for at least 1 hour.
2) Assemble kabobs as you desire. I put one piece of each vegetable and two pieces of tofu per kabob sometimes doubling up on onions or mushrooms.
3) Grill the kabobs for about 4 minutes on each side (8 minutes total).
4) Serve and enjoy!

We decided to add a side, a pasta salad with arugula, strawberries, and a raspberry walnut dressing. Feel free to add any sides you'd like. Let me know what you think, and don't forget to subscribe to e-mail updates below!