Grilled Vegetable Kabobs with Firecracker Sauce

  As I was looking for recipes for the Fourth of July, I came across this one at Country Living for Sirloin-and-Summer-Vegetable Kabobs with Firecracker Sauce.  What could be more appropriate than firecracker sauce on Independence Day so it is my sixth recipe in my Thirty for July Fourth series.

The flavors were more subtle than fiery so you may want to add some hot sauce or sriracha to your marinade if you’re looking for more heat.  We enjoyed our grilled vegetables with steak smothered in a blueberry balsamic sauce with blue cheese (recipe forthcoming.)

What to buy (serves 4):

for the firecracker sauce:

  • 1/4 cup lime juice
  • 1/4 cup maple syrup
  • 2 tablespoons ketchup
  • 2 tablespoons olive oil
  • 2 tablespoons soy sauce
  • 4 clove garlic, minced
  • 1 teaspoon crushed red-pepper flakes
  • salt and pepper, to taste

for the kabobs:

  • 1 yellow squash, cut crosswise into 1 inch slices
  • 1 zucchini, cut crosswise into 1 inch slices
  • 1 red pepper, cut into 1 inch pieces
  • 1 green pepper, cut into 1 inch pieces
  • 4 metal skewers

What to do

  • whisk together ingredients for firecracker sauce
  • slide veggies on skewers and place kabobs in large baking dish
  • pour 3/4 cup of Firecracker Sauce over kabobs, saving 1/4 cup for brushing the kabobs as they cook
  • let kabobs stand for 15 minutes or longer
  • heat grill to medium heat and grill kabobs about 4 inches above heat source for 5 minutes, turning frequently and  brushing with reserved sauce
  • cook 5 to 7 minutes longer or until desired doneness is reached





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