Grilled Veggie Kabobs and Teriyaki Short Ribs

I really do not mean to sound like a broken record but our fabulous summer just continues to be more and more fabulous! I have never had such great crops this early. I picked three cups of blueberries, a large cucumber, a batch of green beans, a couple dozen cherry tomatoes and more zucchini. I only have one zucchini plant and it is the small bush variety. However, it has produced 3-4 squash per week so far. With my commitment to use what I grow, I came up with this little veggie kabob. It was very simple and went perfectly with the teriyaki flanken style short ribs. There are no elaborate recipes or detailed instructions for this post. It’s too hot to cook, stage shots and spend a lot of time in the kitchen!

For the Veggie Kabobs

if using wooden skewers, soak them in warm water about 20 minutes, prior to placing the food on them

2 small zucchini, cut in bite size chunks

1 large red bell pepper, cut in bite size chunks

1 large, sweet onion (Walla Walla or Maui) cut in bite size chunks

1 fresh pineapple, peeled, core removed and cut into chunks

Place the fruit and veggies on the skewers in your desired pattern. Brush (or spray) the skewers lightly with coconut or olive oil. Season with salt and pepper. Place on a very hot grill, turning every 4-5 minutes until the zucchini is cooked through and the other vegetables and fruit are well-marked. When choosing ingredients for kabobs, make sure everything you are grilling together, will cook to the same doneness in the same amount of time.

For the Teriyaki Short Ribs

2 cups Soy Vay Island Style Teriyaki sauce (I LOVE their products and their story! As always, this is NOT a paid endorsement!)

2-3 pounds boneless or bone in, flanken style short ribs

Marinate the short ribs in the teriyaki sauce 3-4 hours or overnight. I place the meat in a zip lock bag, pour in the sauce and leave in refrigerator overnight. Bring the meat to room temperature prior to grilling.

Place the ribs on a very hot grill and cook to desired doneness. We prefer medium rare and we cooked them about 4 minutes per side.