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Prep Time: 15 Minutes Cook Time: 8 Minutes |
Ready In: 23 Minutes Servings: 4 |
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Ingredients:
4 baby bell peppers |
2 large shallots, peeled, halved |
1 chayote squash, seeded, cut into 1 1/2-inch chunks |
1 yellow summer squash, cut into 1 1/2-inch chunks |
4 flat metal skewers |
2 tablespoons olive oil |
1/2 teaspoon kosher salt |
1 teaspoon freshly cracked black pepper |
1 teaspoon ground cumin |
1/4 teaspoon smoked paprika |
2 tablespoons agave syrup |
1/2 lemon, juiced |
Directions:
1. Carefully arrange the prepared vegetables onto skewers, and put them on a baking sheet. Combine the olive oil, salt, pepper, cumin, paprika, agave and lemon juice in a small bowl. Brush the marinade on the kebabs and let marinate for 15 minutes.
2. Preheat a grill or grill pan to medium heat. Put the skewers on the grill and cook on all sides, about 6 minutes total. Arrange the skewers on a serving platter and serve.
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