Summer Skewers

Mixed Veggie Kabob
- 1 eggplant, cut into rounds
- 1 red bell pepper, cut into wedges
- 1 red onion, cut into wedges
- 12 crimini mushrooms, stems removed
- 8 asparagus spears, trimmed

marinade:
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 4 cloves garlic, minced
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons chopped fresh basil
- salt and pepper to taste

Prep:
- Combine all marinade ingredients in a large mixing bowl and whisk to combine
- Add prepared vegetables to marinade and toss to coat
- Thread vegetables on metal or damp bamboo skewers and cook on hot grill until tender

Chili Lime Kabob
- 1 pound skinless boneless chicken breast, or other meat of your choice, cut into bite-size pieces

marinade:
- 3 tablespoons olive oil
- 1 1/2 tablespoons red wine vinegar
- 1 lime, juiced
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- cayenne pepper to taste
- salt and black pepper to taste

Prep:
- In a small bowl, whisk together the olive oil, vinegar, and lime juice.
- Whisk in chili powder, garlic powder, cayenne pepper, salt, and black pepper
- Place the chicken in a shallow baking dish with the sauce, and stir to coat. Cover, and marinate in the refrigerator at least 1 hour
- Thread chicken onto skewers, and discard marinade
- Heat grill to medium-high heat, lightly oil the grill grate
- Grill skewers for 10 to 15 minutes, or until the chicken juices run clear

Basil Shrimp Skewers with Carmelized Lemons
- 2 lemons cut into wedges
- 2 pounds shrimp, peeled and deveined

marinade:
- 2 1/2 tablespoons olive oil
- 1/4 cup melted butter
- 3 tablespoons brown mustard
- 3 cloves garlic, minced
- salt and pepper to taste
- 1/2 cup fresh basil, minced

Prep:
- Combine all marinade ingredients in a large mixing bowl and whisk to combine
- Add shrimp to marinade and toss to coat
- Thread shrimp onto skewers and cook on hot grill until shrimp turns pink and is well done