Grilled Kabobs

On the Fourth of July, what is more traditional than firing up the grill and throwing some dogs or burgers on, serving up some potato salad, and some watermelon?  Why not some kabobs?!

This is one of the simplest, yet most delicious, meals I made while I was home.  It was accompanied by grilled broccoli, grilled pitas, and homemade hummus (next post!) and was probably the most savory meal we ate, despite there being no meat.  Adding meat is so simple and doesn't require any extra preparation.  Tailor them to whatever preferences you have and dive in!  :)  This is a perfect side or main course for any summer evening or BBQ picnic.

Happy Fourth of July!!!

Kabobs
1 red pepper (cut into 3/4"-1" pieces)
1 orange pepper (cut into 3/4"-1" pieces)
2 zucchini (cut into 1/4" rounds)
1 red onion (sliced into about 1" pieces)
8 oz mushrooms
meat of choice (if desired - or more veggies if you'd like!)
kabob skewers

Marinade
juice of two lemons
1/4 cup olive oil
1 tbs balsamic vinegar
3 - 4 sprigs fresh rosemary
3 - 4 cloves crushed garlic
salt & pepper

Toss everything into a large bowl or ziplock back and marinade for a least two hours.  This is great to make the night before or even in the morning.  The flavor is really enhanced the longer it sits for.

If using wooden skewers, place in water and soak for 20 minutes.  Alternate veggies and meat on skewers.  Place kabobs on grill and cook for about 6-8 minutes per side, flipping once, or until meat is tender, cooked through, and those nice grill marks start to appear.  The best veggie to check is an onion - you'll know the rest of the veggies are done when they are.

Remove from grill and serve!