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.
Step 1
Soak bamboo skewers in water for 20 minutes. If using metal skewers, skip this step.
Step 2
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.
Step 3
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.
Step 4
Remove from the grill and serve hot. Enjoy!
Smoky mesquite with sea salt & pepper
© 2022 KindersBBQ
