Grilled Kale & Veggie Kabobs

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About the Recipe:  Using assorted vegetables on skewers make delightful additions to any picnic meal.  The kale leaves crisp up on the ends adding a smoky blended flavor.  A light glaze of oil and lemon add a bright note and tanginess to the charred vegetables.

Recipe inspired by: Chef C.J. Jacobson

Alternate directions for preparing skewers: The original recipe suggests threading vegetable pieces alternately onto skewer, piercing kale leaves and folding a leaf over each vegetable piece in a loose accordion style.  Repeat with remaining kale, skewers, and vegetables.

For More Information See:

http://people.com/food/grilled-kale-kabob-recipe-cj-jacobson/

Cook’s Note: I preferred removing the kale’s heavy stem from the leafy parts for grilling.  I also added a dressing to serve with the skewers.  For the vinaigrette:  Whisk together 1/4 cup lemon juice; 1/3 cup olive oil; 1Tablespoon minced parsley, 1 clove minced garlic, 1 to 2 teaspoons Dijon mustard, and salt and black pepper to taste.  You can also add 1 or 2 teaspoons of any minced herb that you enjoy.  I also use this as a basting sauce.

pdf for Copy of Recipe -Grilled Kale & Veggie Kabobs

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