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Georgian Vegetable Kebabs |
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Serves: 4 Print this RecipeREPUBLIC OF GEORGIA Special Equipment: 4 long, flat metal skewers These colorful vegetable kebabs turn up at any Republic of Georgia barbecue. Their simplicity makes a nice counterpoint to the complex flavors of Georgian marinated meats. Georgian Pickled Plum Sauce makes a good accompaniment, but they’re also delicious plain. Choose tomatoes that are ripe but still a little firm, so they won’t fall off the skewers. A Georgian would use a flat, wide steel skewer. 8 green bell peppers, small 6 tomatoes, fresh, ripe plum 16 mushrooms, large, white, stemmed, caps wiped clean with dampened paper towels 3 tablespoons olive oil Salt, coarse (sea or kosher) and freshly ground black pepper, to taste 1 lemon, cut in half 1. Preheat the grill to high. 2. Thread the vegetables on the skewers, alternating bell peppers and tomatoes, placing mushrooms between each. Brush the kebabs with olive oil and season with salt and pepper. 3. When ready to cook, arrange the kebabs on the hot grate and grill, turning with tongs, until nicely browned, 4 to 6 minutes per side (8 to 12 minutes in all), brushing with olive oil. Squeeze lemon juice over the vegetables and serve immediately. Serves 4 This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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