Time to break out the grill for these fresh and flavorful kebabs! Try add ons like shrimp, steak bits or portabella mushrooms – the possibilities are endless!
Inspired by fresh local ingredients in season at the Covington Farmer’s Market
4 ears of corn, shucked & cut into 2 – 3 inch chunks
1 large bell pepper, cut into 1 inch squares
1 large onion, cut into 1 inch squares
2 – 3 tablespoons of olive oil
Coarse sea salt & fresh ground black pepper
Fresh juice from 1 lime
¼ cup fresh chopped cilantro
About 15 8-inch wooden grilling skewers
Soak skewers in water while you prepared the grill – heat to medium high.
Put your veggies on the skewers with the corn on the cob in the middle, alternate the bell peppers and onions on either side. Drizzle with the olive oil and sprinkle with salt and pepper.
Grill uncovered for about 10 to 15 minutes until tender, turning occasionally. Squeeze a little bit of the fresh lime juice on just towards the end.
When done, roll the kebabs in the rest of the fresh lime juice and cilantro. Enjoy!
