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Grilled Mediterranean Veggie and Tofu Skewers
Ingredients:
For the Marinade:
1/4 cup olive oil
2 tablespoons balsamic vinegar
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
Salt and pepper to taste
For the Skewers:
1 block firm tofu, pressed and cubed
1 zucchini, sliced
1 red bell pepper, cut into chunks
1 yellow bell pepper, cut into chunks
1 red onion, cut into chunks
Cherry tomatoes
Wooden skewers, soaked in water for at least 30 minutes
Instructions:
1. Prepare Marinade:
In a small bowl, whisk together olive oil, balsamic vinegar, minced garlic, dried oregano, dried thyme, salt, and pepper. Set aside.
2. Prepare Tofu:
Press the tofu to remove excess water, then cut it into bite-sized cubes.
3. Marinate Tofu:
Place tofu cubes in a shallow dish and pour half of the marinade over them. Toss gently to coat the tofu evenly. Allow it to marinate for at least 30 minutes.
4. Prep Vegetables:
Prepare the zucchini, red and yellow bell peppers, red onion, and cherry tomatoes for skewering.
5. Assemble Skewers:
Thread the marinated tofu, zucchini slices, bell pepper chunks, red onion chunks, and cherry tomatoes onto the soaked wooden skewers in an alternating pattern.
6. Brush with Marinade:
Brush the assembled skewers with the remaining marinade, ensuring even coverage.
7. Grill:
Preheat your grill to medium-high heat. Place the skewers on the grill and cook for 10-15 minutes, turning occasionally, until the vegetables are charred and the tofu is golden brown.
8. Serve:
Remove the skewers from the grill and let them rest for a few minutes.
Serve the grilled Mediterranean veggie and tofu skewers over a bed of quinoa or your favorite whole grain.
9. Optional Garnish:
Garnish with fresh herbs like parsley or a squeeze of lemon juice for an extra burst of flavor.
Grilled Lemon Herb Chicken and Vegetable Skewers
Ingredients:
For the Marinade:
1/4 cup olive oil
3 tablespoons fresh lemon juice
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
Salt and pepper to taste
For the Skewers:
1 lb boneless, skinless chicken breasts, cut into cubes
1 zucchini, sliced
1 red bell pepper, cut into chunks
1 yellow bell pepper, cut into chunks
1 red onion, cut into chunks
Cherry tomatoes
Wooden skewers, soaked in water for at least 30 minutes
Instructions:
1. Prepare Marinade:
In a small bowl, whisk together olive oil, fresh lemon juice, minced garlic, dried oregano, dried thyme, salt, and pepper. Set aside.
2. Marinate Chicken:
Place chicken cubes in a bowl and pour half of the marinade over them. Toss to coat the chicken evenly. Allow it to marinate for at least 30 minutes.
3. Prep Vegetables:
Prepare the zucchini, red and yellow bell peppers, red onion, and cherry tomatoes for skewering.
4. Assemble Skewers:
Thread the marinated chicken, zucchini slices, bell pepper chunks, red onion chunks, and cherry tomatoes onto the soaked wooden skewers in an alternating pattern.
5. Brush with Marinade:
Brush the assembled skewers with the remaining marinade, ensuring the chicken and vegetables are evenly coated.
6. Grill:
Preheat your grill to medium-high heat. Place the skewers on the grill and cook for 12-15 minutes, turning occasionally, until the chicken is cooked through and the vegetables are tender with a slight char.
7. Serve:
Remove the skewers from the grill and let them rest for a few minutes.
Serve the grilled lemon herb chicken and vegetable skewers over a bed of couscous or your favorite grain.
8. Optional Garnish:
Garnish with chopped fresh parsley or a drizzle of extra lemon juice for added brightness.
-Sista T
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