Coriander Vegetable Kabobs

8 pounds yellow squash
8 1/2 pounds zucchini
8 pounds eggplants
7 pounds medium mushrooms
8 pounds small white boiling onions, blanched
25 green bell peppers, quartered and seeded
50 cloves garlic, minced
1/4 cup ground coriander
2 tablespoons freshly ground black pepper
3 cups olive oil
1/4 cup turmeric
18 lemons, juiced and zested
2 tablespoons kosher salt

Cut vegetables into a 1-inch dice and thread onto skewers.

Combine remaining ingredients and mix well

Place skewers into a hotel pan and pour marinade over the top.

Cover and chill for 4-24 hours.

Remove kabobs, reserving marinade.

Grill kabobs over hot coals, just until browned on the outside, basting often with the reserved marinade mixture and serve hot, over a bed of buttered couscous.

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