For 24 Kebabs
24 Bamboo kebab sticks 12” long
4 Firm red tomatoes (tennis ball size) cut into six
24 white button mushrooms wiped clean with a paper towel. Try not to wash the mushrooms first as this will only make them soggy. Baby bellas can also work.
24 pieces of broccoli with the bushy part about 1.5” x 1.5”
2 medium yellow zucchinis cut into 24 pieces.
(You can use a half ripened pumpkin if you can’t find yellow zucchini, cut into 1.5” x 1.5” pieces, but any firm yellow vegetable can work.
1 head of purple cauliflower cut into 24 pieces 1.5” x 1.5”
12 small red potatoes
24 large black olives (sold in IGA tins)
Other vegetables you can use: Carrots, Green, Yellow and Red Bell Peppers, Cauliflower, Squash, Zucchini, Onions, Garlic
Place all bamboo sticks in a large tumbler of water. Soaking the sticks before assembly will stop them from burning on the grill or BBQ pit.
Wash and boil potatoes until a butter knife can go through them. Don’t let get them get over soft. Drain, cut into halves and set aside.
Into a medium saucepan of boiling water, put the 24 broccoli pieces and stir for 30 seconds and remove. Immediately place all pieces into a bowl of cold water for a minute and remove. This helps them to keep their bright green colour. Set aside.
Do the same thing for the purple cauliflower. Set aside.
There is no right or wrong way to assemble your kebabs. I like to put the larger, firmer vegetables below and alternate between a colourful and a not so colourful veggie. But it’s all up to you. Veggies will always look wonderful. The kebabs in the photo were lined up as potato, broccoli, cauliflower, mushroom, tomato, black olive.
Just before placing the kebabs on the grill or pit, brush them with a mixture of olive oil, sea salt, black pepper, chili flakes. (or whichever dry seasoning you’d like)
Place of the grill for two minutes and then turn over and leave on for another two minutes. Brush with BBQ sauce if you wish.
Remove and chow down.