Sizzlen Summer Kabobs

I know it has been quite a while, but what better time to come back with a bang then for Independence Day. This holiday is celebrated all over the US with BBQs, swimming, grilling, and of course fireworks. I remember when we lived in AZ, we used to sit outside and grill veggie burgers while watching the fireworks, literally, outside our porch. Now that we live in the city, we had to give up the grill, but that doesn't mean giving up on delicious summer food! These kabobs are the perfect solution for those of you that don't have a grill, but want to have fun summer food (however, they can also be grilled).

We've got a new 4th of July food tradition! 

Sizzlen Summer Kabobs

Make 8-10 Kabobs

Takes: about 30-45 minutes 

I served my kabobs with a side of baked beans, all on a festive summery plate. 

What you will need:

• 1 Green Pepper (cut into large chunks)
• 1 Red Pepper
• 1 8oz package Baby Bellas (whole;washed)
• 2 Med Red Onions
• 2 Zucchinis
• 1 Pound Extra Firm Tofu (drained and pressed)
• *2 Slices Tomato Cayenne Chio Cheese
• 2 TBS olive oil
• 1 tsp Lemon Juice
• 2 tsp Red Wine Vinegar
• 1/4 Cup Coconut Oil
• 2 tsp Sea Salt (divided)
• 2 tsp Fresh Ground Pepper (divided)
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 1 tsp Dried Minced Garlic
• 1 tsp Dried Minced Onion
• 1 TBS Pepper Steak Spice Blend (can sub 2 tsp course ground pepper + pinch of paprika, chili, parsley, sage, thyme)  
• 1 TBS Garlic, Onion, Spice Blend (can sub 2 tsp garlic+onion powder + pinch of dried parsley, oregano, coriander, and cumin)

To make:

~ Preheat oven to 375.
~ Place peppers, onion, and zucchini in large bowl.
~ Add olive oil, garlic onion spice blend, 1/2 salt and pepper, lemon juice, and vinegar to bowl and mix until veggies are well coated. Set aside.

Coated veggies.

~ **In pan, heat coconut oil on M heat until melted.**
~ Cut Tofu in half horizontally, then make 3 cuts each on top horizontally and vertically.
~ Place Tofu in pan.
~ Sprinkle remaining salt and pepper, garlic and onion powder on top.
~ Sear tofu until side is lightly browned (about 4 minutes).
~ Turn tofu over and sprinkle with remaining spices.
~ Continue searing tofu until it is lightly browned on all sides (about 5-8 more minutes).
~ Take tofu off burner and set aside to cool for 5 minutes (so that it is cool enough to handle).

Lightly browned tofu

~ De-stem the mushrooms.
~ *Cut cheese slices into small 1/2in squares.
~ *Stuff mushroom caps with cheese.

Stuffed Mushrooms

~ Grab a kabob stick and alternate veggies, tofu, and mushrooms, keeping about an inch from each end clear (see photo)

~ Place kabobs on a baking sheet so that the 1inch ends are hanging over the edge of baking pan.
~ Place in oven and bake 10 minute.
~ Take kabob pan out of oven, and using mitts, turn the kabobs 180 degrees so other side of each kabob is face down.
Return to oven for another 10-15 minutes until edges of kabob sticks are charred, and veggies have slight charring on edges.
Cool 1-2 minutes.
Serve plain, with a kabob sauce, as a side, or main dish.

Finished kabobs!

~Enjoy! 

*optional
**Note: Skipping the searing of the tofu before putting it on the kabob will ensure your tofu falls off your stick and turn into mush.
***Note: If you are grilling the Kabobs, cut down cooking time. When veggies are lightly charred on both sides, they are done (about 3-4 minutes each side).