Perfect Summer Kabobs

Combine marinade ingredients in a large bowl. Add shrimp and marinate for 15-30 minutes in the refrigerator. Add marinated shrimp to skewers and grill over medium heat for 2-3 minutes per side, until shrimp is pink and opaque. Add zucchini, tomato quarters and onion to skewers and grill 10-12 minutes, or until tender. Serve on a Baba’s pita with fresh cucumbers and tzatziki sauce.

Marinade Ingredients

• 2 Tbsp. olive oil
• Juice from 1 lemon
• 2 Tbsp. dried oregano
• ½ tsp. sea salt
• ¼ tsp. freshly ground black pepper
• ¼ tsp. paprika
• 2 cloves garlic, minced
• 2 Tbsp. flat leaf parsley, finely chopped

Kabobs

• 1 1/2 lb. shrimp, peeled and deveined
• 1 medium onion, sliced into 1-inch pieces
• 1 medium zucchini, sliced into 1-inch pieces
• 1 tomato, quartered
• Baba’s pita bread
• Fresh cucumber, for serving
• Baba’s tzatziki sauce, for serving

In a large bowl, combine all marinade ingredients. Add chicken and marinate for at least an hour in the refrigerator. Add marinated chicken and other kabob ingredients to skewers. Cook over medium-high heat until the chicken is fully cooked, about 10 minutes, turning twice. Transfer to a plate and serve on La Perla corn tortillas with your choice of toppings.

Marinade Ingredients

• 2 Tbsp. olive oil
• 1 Tbsp. fresh lime juice
• 2 tsp. chili powder
• 2 tsp. cumin
• 2 cloves garlic, minced
• ½ tsp. dried oregano
• ½ tsp. paprika
• ¼ tsp. salt
• ¼ tsp. freshly ground black pepper
• ¼ tsp. crushed red pepper flakes

Kabobs

• 1 lb. boneless, skinless chicken breast, cut into 1-inch pieces
• 1 red bell pepper, cut into 1-inch pieces
• 1 yellow bell pepper, cut into 1-inch pieces
• 1 green bell pepper, cut into 1-inch pieces
• 1 onion, cut into 1-inch pieces
• La Perla corn tortillas
• Desired toppings, for serving: cheese, avocado, salsa, cabbage, etc.

Place tamari, water, brown sugar, garlic, ginger and sesame oil in a small pot and cook over medium-high heat, stirring until sugar is dissolved. Bring to a boil and add the cornstarch, boiling for 2 minutes or until the sauce has thickened, and remove from heat. Allow to cool and marinate tofu and vegetables in the refrigerator for at least an hour. Add kabob ingredients to skewers. Grill kabobs over medium-high heat for 15 minutes, turning every few minutes. Serve over rice or your favorite grain.

Marinade Ingredients

• ½ cup tamari sauce
• ¼ cup water
• 3 Tbsp. brown sugar
• 2 cloves garlic, minced
• 1 tsp. freshly grated ginger
• 1 tsp. sesame oil
• 1 Tbsp. cornstarch

Kabobs

• 16 oz. extra firm tofu
• 12 oz. mushrooms
• ½ red bell pepper
• 1 cup fresh pineapple chunks
• Cooked rice, for serving