Jamaican Jerk Kabob

Heirloom tomatoes - rich in lycopene is an antioxidant that belongs to the carotenoid group. It's found in high amounts in red and pink fruits.

Green zucchini and yellow squash - brimming with vitamin C, potassium and magnesium. Also offers carotenoids—specifically lutein and zeaxanthin. These helps shield our skin from UV rays and pollution—according to scientific studies—and also may slow skin aging by helping to keep skin hydrated and elastic.

Onions - Immune system booster, loaded with antioxidants and helps control blood sugar.

Shiitake Mushrooms - rich in potassium & they help lower cholesterol. I like these mushrooms better than portobellos on the grill. Less spongy and lower water content so they firm up in a meaty way.

• 2-3 wooden or metal skewers for each person dining (I use bamboo sticks)
• 1 tsp Calabash's Jamaican Jerk Seasoning
• 3 tablespoons lime/ or lemon juice (high in vit. C)
• 1 tablespoons soy sauce (low sodium version is ok. My favorite is Japanese Raw Shoyu style)
• 1/4 cup Sunflower oil or olive oil
• Coarse Himalayan Pink or Celtic salt for each person to sprinkle on after cooking Combines all jerk sauce ingredients in a bowl and mix.
  
  

Directions

Build each skewer by pushing it through the center of each vegetable cube. Slide each cube on one at a time. Mix it up & have fun! It's easy to create an edible work of art out of each kabob because the veggie colors are already stunning.

PRO-TIP: Make sure to push the skewer AWAY from your hand not toward your palm or fingers. We don't have time to get self-stabbed. Lay skewers in a long pan (think lasagna pan size). Pour your jerk sauce mix over the veggies and rotate the skewers to coat well. Heat grill to medium-low; lightly oil grates. Set skewers on grill and cook each side for 5 minutes (there are only 2 sides to the skewer). Let rest 3-4 minutes before serving.