Artichoke, Mushroom, and Cherry Tomato Kebabs
Instructions:
- The vegetables in this kebab recipe — cherry tomatoes, bottled artichoke hearts, and
mushrooms — grill very quickly and make pretty appetizer kebabs when threaded on
short skewers.
- 1 6-ounce jar marinated artichoke hearts
- 12 medium mushrooms
- 6 cherry tomatoes
- 3 tablespoons extra-virgin olive oil
- Juice of 1 lemon
- Grated peel of 1 lemon
- 1 clove garlic, peeled and minced
- Kosher or table salt to taste
- Pepper to taste
- Drain the artichoke hearts, reserving the marinade. Brush the mushrooms clean with a damp paper towel; slice off and discard their stems. Remove any stems from the cherry tomatoes, and then place all the vegetables in a medium mixing bowl or a resealable plastic bag.
- In a small mixing bowl, combine the remaining ingredients with the reserved artichoke marinade; pour over the vegetables. Cover the bowl or seal the bag, and marinate for 30 minutes to 1 hour. If you plan to use wooden skewers, soak them in cold water while the veggies are marinating to prevent them from burning.
- Prepare a medium-hot fire in a charcoal or gas grill.
- Thread 2 mushrooms and 2 artichoke hearts, alternately, on 6 skewers, leaving room to later add a cherry tomato at the top of each skewer. Skewer whole mushrooms lengthwise through the caps so they lie flat on the grill and can brown evenly on both sides. Brush the vegetables generously with the marinade.
- Place the skewers on a lightly oiled grill grid and grill for about 4 minutes per side, turning once. Brush with the remaining marinade and thread a cherry tomato through the top of each skewer. Grill for 1 to 2 minutes more or until the tomatoes are tender but still intact, turning once.
- Preparation time: 15 minutes
- Marinating time: 30 minutes to 1 hour
- Grilling time: 9 to 10 minutes
- Yield: 6 appetizer servings