1 red bell pepper, cut into 2 inch pieces
1 orange or yellow bell pepper, cut into 2 inch pieces
1 red onion, cut into 2 inch pieces
8 oz. cremini mushrooms, cleaned
3 Tablespoons olive or vegetable oil, for brushing kebabs
Kinder’s Master Salt Seasoning
Preheat grill to medium heat or if using a charcoal grill, set up for direct and indirect cooking.
Soak bamboo skewers in water for 20 minutes. If using metal skewers, skip this step.
Thread mushrooms, tomatoes, bell peppers, onion and zucchini onto skewers. Place skewers onto a baking sheet. Brush olive oil mixture onto the skewers and generously season with Master Salt Seasoning; let sit for 10-15 minutes.
Cook skewers on preheated grill until vegetables are tender, turning and occasionally, 10 to 15 minutes. If using charcoal grill, cook over direct heat for 5 minutes, flipping kebabs every 2 minutes. Then, move to indirect side of grill until vegetables are tender.
Remove from the grill and serve hot. Enjoy!
Smoky mesquite with sea salt & pepper