Make-Your-Own Kebabs

Serves: 3

Marley Adams

1 January 1970

Based on User reviews:

50

Spice

45

Sweetness

58

Sourness

46

mins

Prep time (avg)

4.6

Difficulty

Ingredients:

170 g

Peeled Shrimp

2

Portobello Mushrooms (caps, cut into large cubes)

4

Grain Breads (slices whole-, cut into large cubes)

170 g

Cheese (halloumi)

1

Green Bell Pepper

1

Red Bell Pepper

1

Zucchini

1

Red Onion

140 g

Cherry Tomatoes

1 cup

Olive Oil

1 cup

Lemon Juice

1 tsp

Rosemary (chopped fresh)

1 tsp

Thyme (fresh)

1 tsp

Crushed Red Pepper

1 tsp

Sea Salt

2 cloves

Garlic (crushed)

Directions:

1

Special equipment: 6 to 8 wooden skewers (10-inch), soaked in water for 1 hour Whisk together the olive oil, lemon juice, rosemary, thyme, crushed red pepper, sea salt and garlic in a bowl

2

Separate the marinade into 4 medium bowls

3

Place the chicken, shrimp, portobello mushrooms and bread into individual bowls with the marinade

4

Cover and marinate in the refrigerator for 2 hours

5

Cut the halloumi, bell peppers, zucchini and red onion into bite-size pieces and set aside

6

Heat a grill or a grill pan to medium heat

7

To assemble the kebabs, thread the marinated chicken, bread, mushrooms and shrimp together with the cheese, bell peppers, zucchini, onions and tomatoes onto the wooden skewers as desired

8

Grill the kebabs directly over the heat for 10 to 15 minutes, rotating on each side every 2 minutes

9

Serve over teff, brown rice or barley