Who doesn’t love food on a stick? Inspired by my Perisan boyfriend’s shish kabobs, (did you know shish means six in Persian?) I explain these to his dad as “American style kabobs,” as he wonders where the meat is. These veggie kabobs are perfect for summer grilling, or winter baking. I make veggie kabobs all year round, multiple times throughout the year, or month even. I love them because they are sweet, savory, a little spicy, and pretty much just right.
Another bonus is that these veggie kabobs are easily modifiable to any taste. You can easily eliminate or add various ingredients for each individual you are cooking for with minimal effort. Serving meat eaters? Add chunks of chicken or steak. Feeding picky kids? Remove the onions, or add on white potatoes which they may like better.
I stole Chipotle’s rice idea, because adding cilantro and lemon juice to the rice adds some flair to the dish. With a sprinkle of cinnamon over the sweet potatoes, and a dash of red pepper flakes to finish, the dish all comes together. Hungry yet? Here you go:
- For the kabobs:
- Wooden Skewers
- 1 red or yellow Bell Pepper
- 1 green Bell Pepper
- 1 medium Sweet Potato
- 1 red Onion
- 1 medium Tomato
- 1 cup Pineapple Chunks
- ½ tsp Cinnamon
- ¼ tsp Red Pepper Flakes
- Salt and Pepper to taste
- 2 tbsp Olive Oil
- For the rice:
- 1 cup dry Brown Rice
- ½ cup chopped Cilantro
- ½ tsp Salt
- 2 tbsp Lemon Juice
- Preheat the oven to 350F.
- Bring 2½ water to a boil. Add in rice and let it simmer for 35-40 minutes.
- In the meantime, peel and cut a sweet potato into chunks. Heat 1 tbsp oil in a pan and fry the sweet potato chunks until they are just tender enough to stick a fork through. While they are cooking, season with cinnamon and a little salt. Set aside in a medium bowl to cool.
- Cut peppers, onion, tomato, and pineapple into square chunks. Place in a bowl with slightly cooled sweet potatoes.
- Coat the veggies with 1 tbsp remaining olive oil and sprinkle in red pepper flakes, and a little salt and pepper to taste.
- Put the veggies on the skewers in alternating order. Place on a baking sheet. Bake for 15-20 minutes until the kabobs are tender.
- Once the rice is cooked, chop the cilantro and stir in the cilantro, lemon juice, and salt.
- Serve veggies over rice, and serve.