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Published on May 20, 2016
NEW SILVERBAC ► https://www.youtube.com/watch?v=5BYuP... EZ Pellet Dump, Stainless Internals, Stainless Handles and Trim! --~-- Just in time for summer Grilla Grills brings you a delicious and healthy recipe for grilled vegetable kabobs cooked on our own Kong Ceramic Kamado Grill!
2 zucchinis, cut into 1-inch slices 2 yellow squash, cut into 1-inch slices ½-lb whole fresh mushrooms 1 red onion, cut into chunks 12 cherry tomatoes 1 fresh pineapple, cut into chunks 1 red bell pepper, cut into chunks ½ C Italian dressing 2 TB Grilla AP Rub 8 skewers
If using wooden skewers soak in water for 15min.
Combine Italian dressing and rub in a zip-top bag large enough to fit your skewers with veggies and shake to combine.
Place your veggies on the skewers and then into the zip-top bag. Gently shake the bag to coat the veggies. Let sit for 15 to 20 minutes.
Preheat grill to 300 degrees.
Remove skewers from bag and place them on the grill. Use remaining dressing mixture to baste the veggies as they cook. Turn the veggies every 10 minutes until you are happy with color.
Remove from grill and serve.
GRILLING AND SMOKING TIPS FROM GRILLA GRILLS:
- Long-handled grilling tongs prevent the escape of flavorful juices that results from stabbing food with a fork to lift it from the grill.
-Long-handled grilling tongs keep a firm grip on meat and vegetables as you turn them on the grill.
-To prevent wooden skewers from burning on the grill, soak in water for 30 minutes before threading on meat.
When grilling any type of meat, poultry or other foods, remember moisture retention is a must:
- Sear the outside first to lock in juices
-Add salt after cooking (if needed)
-Flip cuts of meat when bubbles start to appear so moisture goes back into the meat
-Sauces are best applied near the end of cooking to prevent burning
-Always use tongs, not a fork
DO YOU NEED HELP CHOOSING THE RIGHT GRILL? WE MADE IT EASY.