Skinny Rainbow Skewers

Skewers scream summer! Not only are these mad healthy, but they’re delicious and pretty tough to mess up. A couple appies, these babies, and some iced cold beers, and you’ve got yourself a complete meal.

Grab friends at your next BBQ to help you put them together. This is a fun way to get people involved in this super simple recipe. While you can’t really go wrong with any veggie or protein, try to keep in mind that cutting everything to approximately the same size will allow equal cooking time.

 

Ingredients:

-skewer sticks (if they’re wood, soak them in water for at least 20 min or overnight)

-chicken, steak, and/or shrimp

-red peppers

-orange peppers

-yellow peppers

-green squash

-red onions

-balsamic vinegar

-extra virgin olive oil

-freshly chopped parsley

-freshly chopped basil

-any other veggies or herbs you prefer!

-olive oil cooking spray
* I don’t give quantities for anything, because being Figo is all about eyeballing and tasting! Worse comes to worse, you end up with extra skewers, and you wrap and freeze these gems for your next quick dinner.

 

Instructions:

-To make your marinade, using a medium sized mixing bowl, add balsamic vinegar, basil, parsley, any other herbs, a pinch of salt, and good bit of freshly cracked pepper. With a whisk, continuously mix ingredients together while adding a steady pour of extra virgin olive oil until the marinade becomes a creamy, emulsified texture. Your EVOO to balsamic ratio should 2:1 with twice as much EVOO as vinegar. Set aside. Can be made ahead of time (and also used as a delicious salad dressing).

-Slice and cube your protein to similar sizes. Place in a bowl together and drizzle marinade over the protein. Cover and place in the fridge for at least 20 minutes or up to 1 day.

-Slice and dice your veggies into a similar size as your protein selections. Set aside.

-Lace up skewers with your choice of veggies and protein. I think it’s fun to make mine in the order of the rainbow, but doing them random is just as delicious. For thinner veggies such as red onions, stack a few together. Finish all skewers with another round of freshly cracked pepper.

-On a preheated grill, set to low heat, spray olive oil cooking spray, then cook skewers for about 20-30ish minutes. Rotate in quarter turns with tongs about every 5 minutes. You want your meat to reach it’s proper internal cooking temp (cut one piece to check that the inside is done), and your veggies to be caramelized and softened, yet with an “al dente” crunch.

-Let rest for about 3 minutes and enjoy with an iced cold beer!

 

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