Citrus Veggie Kabobs with Key Lime Chimichurri

I came home to the most delicious & feel good dinner, so I wanted to make sure to get the recipe written down right away so we can replicate this awesomeness over and over again!

Veggies

3 bell peppers, all colors, cut into two-inch pieces
2 portobello mushrooms, cut into quarters
2 zucchini, cut into two-inch rounds
1 red onion, cut in two-inch pieces

Vegetable Rub

Salt and freshly ground black pepper
1/2 tablespoon chili powder
1 teaspoon sea salt
1 tablespoon orange zest

Basque-Style Green Sauce

6 garlic cloves, peeled and chopped
3 dried bay leaves
3 key limes (or 6 teaspoons bottled key-lime juice)
1 fresh poblano pepper, coarsely chopped with the seeds left in (optional)
1 fresh serrano chili, coarsely chopped with the seeds left in (optional)
1/2 tablespoon sea salt
1/3 cup finely chopped fresh Italian flat-leaf parsley
1/4 cup finely chopped fresh oregano
1/2 cup finely chopped fresh basil
1/3 cup olive oil

Instructions

Cover the veggies with the rub and let them rest in a baking dish or large bowl. Preheat the grill. Make the green sauce by combining the garlic, bay leaves, peppers, and sea salt in a mortar and mash with a pestle until a smooth paste is formed. (If you don’t have a mortar and pestle, put all the ingredients in a blender along with just a teaspoon or so of vinegar.) Transfer to a mixing bowl and add the parsley, oregano, and basil. Juice the key limes into the bowl. Whisk in the olive oil until well combined. Set aside. Skewer veggies and grill on all sides. Serve over a bed of steamed brown rice and drizzle sauce over the veggies.

The boring bits

Calories: 220
Fat: 11 g
Carbs: 29 g
Protein: 7 g

About the Author

I like my coffee black and my mornings early.

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