Whenever I leave the city I love taking advantage of things that may not necessarily be available to me otherwise- in this case: grills. Grills and small apartments do not go well together (even apartments with fire escapes- I get the feeling that lighting fires on a fire escape even in the name of delicious food would be frowned upon).
My initial inspiration for this recipe was the prospect of grilled pineapple. Having grown up in Southern California, I enjoyed my fair share of Hawaiian Pizza in my youth (for those who don’t know- it has grilled pineapple and ham on top). Honestly, grilled pineapple really is the best. But don’t take my word for it- if you have a grill start it up RIGHT NOW and try it. You’ll thank me later. Trust me.
That being said, in the actual creation of this recipe, the AMAZING marinated portobellos really stole the show. This stuff is serious business- meaty and delicious. If you are used to meat kebabs you won’t be missing a thing with these delicious suckers.
I mean, come on- look at this juiciness!
Ok, enough of that. Let’s just get you to the recipe because I know if you whip these out at the next BBQ you and your friends won’t be disappointed!
Portobello Pineapple Shish Kebabs
Makes: 10-12 Skewers
1/3 Cup Red Wine Vinegar
¼ Cup Olive Oil
2 TBSP Soy Sauce
½ tsp Rubbed Sage
½ tsp Dried Marjoram
1 tsp Chili Powder
2 Portobello Mushrooms
1/2 each Red, Orange and Yellow Bell Pepper
1 Cup Pineapple Chunks
1 Red Onion
1. Whisk together all of the marinade ingredients in a large bowl.
2. Chop portobello mushrooms into approx 1 inch cubes and combine with marinade, tossing to coat all mushrooms. Cover and set aside in fridge for at least one hour to let the marinade soak in.
3. Fire up the grill!
4. Chop bell peppers into 1 inch squares and red onion into wedges.
5. Assemble ingredients onto skewers (I usually started with the red onions since I felt it would best prevent any slipping) reserving mushroom marinade.
6. When grill is ready, brush skewers with leftover marinade, then place a sheet on tin foil onto grill and lay kebabs in a neat row.
7. Grill for about 10 minutes or until onions have softened, rotating skewers about halfway through. Add more marinade if needed.