Zucchini kebabs get a facelift. Slicing them thinly into ribbons and marinating them before grilling cooks them evenly and quickly. If using bamboo skewers, be sure to soak them for at least 30 minutes beforehand to keep them from charring.
Ingredients
- Neutral oil, for the grill
- 8 tbsp of butter or extra-virgin olive oil
- 1 garlic clove, minced
- 3 tbsp spice mix of your choosing, we used our Grilling Spice Blend
- 1 tsp lemon zest, grated
- 2 lbs zucchini
- Salt, as needed
Preparation
- Build a hot fire in your grill (if using gas, aim for 450-500°F). Clean and oil the grate.
- Melt the butter (if using), or olive oil, in a small saucepan over medium-low heat. Add the garlic, 1 tablespoon of the spice rub, and the lemon zest. Cook, stirring frequently, until the garlic is softened and fragrant, about 3 minutes. Remove from the heat.
- Trim the ends from the zucchini. Using a mandolin or a very sharp knife, thinly the zucchini lengthwise into ⅛-inch thick ribbons. They should be flexible.
- Lay the slices flat on a baking pan. Lightly brush the tops with the garlic-infused butter or oil, and sprinkle with the remaining spice mix.
- Thread the dressed zucchini slices onto the skewers. Arrange them on the prepared grill grate, skin sides down, and brush with the remaining garlic mixture. Grill until cooked through and slightly browned, about 2 minutes per a side. They cook quickly, so keep an eye on them.
- Season with salt and pepper. Serve fresh off the grill.
