If you regularly read this blog, you know I love grilling in the summer. There’s a seemingly endless amount of combinations you can grill up and they all are so good. And what better way to get the most out of every nice day than making dinner outside too.
My mom and I prepared this recipe the other night in under 30 minutes, giving us plenty of time to sit outside and enjoy a summer night. If you don’t eat shrimp, try replacing it with tofu or chunks of a veggie burger. Swamp out any of the veggies for something you like better!
Shrimp & Pineapple Kebabs
1/2 cup chopped pineapple
1 red onion
1/2 yellow pepper
1/2 red pepper
3/4 cup halved purple potatoes
1 cup baby bella mushrooms
dipping sauce (we chose BBQ but anything would be good)
Begin by cutting all the vegetables, potatoes, and pineapple into kebab-sized pieces. Preheat grill. Build your kebabs by skewering the shrimp, vegetables, potatoes, and pineapple in any order. Brush the grill with a little olive oil and cook the kebabs until browning, about 5 minutes each side.
Remove and serve hot with your favorite dipping sauce!