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Vegetarian Rainbow Kabobs

pineapple, yellow squash, red onion, zucchini + sweet lime rice

Serves: 2 | Time to Table: 30 minutes | Calories: 459 | Protein Category: Veggie | Good Source of: Fiber, Potassium, Protein, Vitamin A, Vitamin C


Equipment:

  • - Brush
  • - Chef's Knife
  • - Grill or Large Grillpan
  • - Liquid Measure
  • - Measuring Spoons
  • - Microplane or Zester
  • - Small Mixing Bowl
  • - Small Saucepan with Lid
  • - Tongs
  • - Whisk

What You Need:

  • - Canola Oil
  • - Freshly Ground Black Pepper
  • - Kosher Salt or Flake Sea Salt

What We Send:

  • - Honey
  • - Jasmine Rice
  • - Lime
  • - Parsley
  • - Pineapple & Red Onion Kabobs
  • - Red Pepper Flake
  • - Zucchini, Yellow Squash and Red Onion Kabobs

Wine Pairings by @grapefriend

The grapefruit and citrus fruits in Sauvignon Blanc are fantastic for the pineapple on these kabobs. Try one from New Zealand whose fruits get even more tropical.

Beer Pairings

Keep it light and effervescent with an American Blonde Ale.

TK Table Talk:

If you went back in time 100 years and could only bring 3 things with you, what would they be?

What To Do:

1. Soak skewers in water

Vegetarian Rainbow Kabobs - Step 1

2. Cook Rice: In a small saucepan, over high heat, bring 1¼ cups water and ¼ teaspoon salt to a boil. Stir in rice and return to a boil. Reduce heat to low, cover and simmer 15 minutes. Turn off heat and let sit, covered for 5 minutes. Fluff with a fork.

3. Heat a lightly oiled grill or grill pan to medium high heat.

Vegetarian Rainbow Kabobs - Step 2

4. Thread Kabobs: Thread the zucchini, squash and red onion onto their skewers. Thread the pineapple and red onion onto their skewers. Brush kabobs lightly with oil. Liberally salt and pepper.

Vegetarian Rainbow Kabobs - Step 3

5. Cook Kabobs: Place skewers onto the hot grill and cook (turning once) until lightly charred on each side (about 2 minutes per side).

6. Zest lime. Cut lime in half. Roughly chop the parsley (reserve 1 tablespoon for garnish).

Vegetarian Rainbow Kabobs - Step 4

7. Finish Rice: Whisk together lime juice, zest, honey, 1 teaspoon oil, as much red pepper flake as you can handle, ½ teaspoon salt and ¼ teaspoon pepper. Stir mixture into rice. Stir in parsley.

To Serve: Spoon rice onto plates and top with kabobs. Garnish with reserved parsley.

terraskitchen.com

Sure, our TK food containers are recyclable, but we’d rather you upcycle them first. We’re partial to using them to sprout our garden seeds, but we’d love to see how creative you are! Tag us in your photos. #tklife

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