| Level: | Intermediate |
| Total: | 41 min |
| Prep: | 30 min |
| Inactive: | 5 min |
| Cook: | 6 min |
| Yield: | 15 skewers |
Ingredients
- 2 tablespoons garlic powder
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon paprika
- 1 tablespoon kosher salt
- 1 tablespoon freshly ground black pepper
- 1 teaspoon cayenne pepper
- 1/2 cup extra-virgin olive oil
- 3 small zucchini
- 3 small yellow squash
- 2 tablespoons kosher salt
- 15 baby carrots
Instructions
- In a medium bowl, mix all the ingredients for the spice rub together until well blended; set aside.
- Cut the zucchini and squash in half lengthwise and gently scrape out the seeds with a spoon. Place the vegetables skin side down on a sheet pan. Sprinkle them evenly with salt and let them sit for 5 minutes to sweat. Rinse them in cold water to remove the excess salt and pat them dry with paper towels. Slice them widthwise into 1-inch pieces. Using the sharper end of a chopstick, gently screw a hole through the center of each piece. Put them into the spice rub and let them marinate while you prep the carrots.
- Using a peeler, peel down the baby carrots to the width of a chopstick, leaving the top inch of the carrot to use as a handle. Gently push a piece of zucchini onto the carrot with the skin side facing the “handle” of the carrot. Next skewer a piece of squash at a 90 degree angle to the zucchini. Repeat 2 more times so that there are 2 pieces each of zucchini and squash on the carrot “skewer.” Repeat until all the carrots have been used.
- Preheat the grill to medium-high heat. Place the skewers on the grill and cook for 3 minutes on each side or just until the vegetables are tender. Remove them to a platter and serve.
Nutrition Facts
| Serving Size | 1 of 15 servings |
| Calories | 115 |
| Total Fat | 8 g |
| Saturated Fat | 1 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 2 g |
| Sugar | 1 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 302 mg |
Reviews
I absolutely love this recipe! We usually have some difficulty getting my niece and nephew to eat all their vegetables but these skewers had them asking for more. The preparation is rather labour intensive, but well worth it!
We didn’t have time to BBQ so we used the spice rub on zuchinni, yellow squash, onion & chicken tenders that we cut up into stir fry size pieces. We used corn oil to stir fry the chicken and veggies in. I left out the cayenne as I can’t handle that much heat. The flavor of this rub is fantastic!!! Even people who don’t like veggies will LOVE this one!
Although these look nice in presentation, when you can get them to turn out like they are suppposed to, they are a bit too much work for me. I spent more time preparing these than I did the main course! These are perfect for someone with a LOT of time on their hands.
These vegetable skewers are very easy to make and are very flavorful. The spice rub will appeal to people who think vegetbles are bland. A great year round appetizer. Don’t forget superbowl bashes!!