As more and more Summer vegetables come into season it’s time for kebabs. While I sometimes make shrimp, fish or chicken kebabs, I really love veggie ones the best.

My favorite vegetables to skewer are:
Japanese eggplant
bell peppers

Living in an apartment there are only two ways I make kebabs–either in the broiler or on my George Foreman grill. Either way works great but doesn’t automatically give that smoky flavor. If you want your kebabs to slightly char on the outside the best solution is a sweet sauce or marinade that will darken with heat.

Here are a few easy and very good marinades for vegetable kebabs:

Ginger Soy
3 T soy sauce
2 cloves crushed garlic
2 t grated fresh ginger
3 T water or dry sherry
3 T honey

Honey Mustard
1/4 c olive oil
2 T balsamic vinegar
2 T Dijon mustard
1 T honey

1/3 c pomegranate molasses
1/4 c olive oil
Tabasco to taste

Cut all vegetables into roughly the same size chunks or rounds. Mix ingredients and marinate your vegetables for 10 minutes before stringing onto a skewer. Leave a little space between the vegetables on each skewer to allow them to cook more evenly. Grill or broil as desired.

Summery Kebabs 13 July,2005Amy Sherman


Amy Sherman

Amy Sherman began blogging in 2003, because all her
friends and family were constantly asking her where
and what to eat. Three months after it launched,
Forbes chose her blog, Cooking with Amy, as one of the
top five best food blogs, praising her writing as
“smart, cozy and witty”. Since then her blog has been
featured and recipes reprinted in many newspapers and
magazines in the U.S. and the world.

In addition to regularly updating her blog, Amy is a
guest contributor to the blog, and
Contributing Editor of Glam Dish. She also writes
restaurant reviews for SF Station.

Her focus on Bay Area Bites is primarily cookbook
reviews along with some interviews and current events.

Amy is a recipe developer and freelance food writer.
She is author of WinePassport: Portugal and wrote the new introduction to the classic cookbook, Jane Grigson’s Vegetable Book, published by the University of Nebraska Press. She recently completed 45 recipes for a Williams-Sonoma cookbook and wrote her first piece for VIA magazine.

She is currently serving on the board of the San Francisco Professional Food Society and is a member of the International Association of Culinary Professionals. Amy lives in San Francisco with her husband, tech journalist Lee Sherman.

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