Something terrible happened on the 4th of July. (And for once, it wasn’t me burning myself with a sparkler. Sparklers! Why are you so hot and burny?!) Someone went into our yard and stole the rest of my blackberries.
Can you believe there are people in this world who steal blackberries?! Is this the world we live in? I had finally figured out when to pick them (it’s not when they turn black, it’s when they get plump and juicy) and I was planning on picking the last batch on the 4th of July to use in a crumble, but when I went outside to pick them, there were only two lonely ripe berries waiting for me on the vine. OH THE HORROR. I can’t imagine an adult going into someone’s backyard to steal berries, but would kids really steal fruit?! Is this 1920? Did they go play marbles afterwards? And dance the Charleston?
If there’s a lesson that can be learned from this, it’s that if you buy a house on a corner, put in a fence right away. Unfenced corner lot = people walking through your yard like it ain’t no thing. And stealing blackberries.
So all my hopes and dreams for delicious blackberry crumbles were crushed, but I did make some tasty Green Curry Veggie Kabobs. I decided to take the lazy way out and use the pre-made kabobs they sell at the grocery store. I usually work under the assumption that pre-made = more expensive, but when I did the math, these were way cheaper than actually making my own. And look! They’re so colorful and pretty! Like a rainbow of deliciousness. And look, I didn’t have to cut any veggies!
The green curry in these kabobs comes from a coconut milk marinade mixed with Thai curry paste. Green curry is fairly mild, so you can add a little heat with a few squirts of sriracha. After your veggie skewers soak up all that coconut curry goodness, don’t throw out the marinade! Unlike meat marinades, it’s perfectly safe to reuse ones that have been used for veggies or tofu. We made big bowls of brown rice and veggies with these kabobs and used the extra marinade as a sauce for those. Maybe it wasn’t the most traditional 4th of July meal, but I’ll take that over scary hot dogs and gloppy potato salad any day.
Grilled veggie kabobs made with a green coconut curry marinade.
- 1 1/2 lbs. assorted veggies (bell peppers, mushrooms, onions, summer squash, etc.)
- 1 (13.66-ounce) can lite coconut milk
- 2 tbsp. green curry paste
- 1 tbsp. soy sauce (or tamari)
- 2 tsp. brown sugar
- Zest from 1 lime
- Sriracha to taste (if desired)
- Salt + pepper to taste (if desired)
- Cut the veggies into uniformly slzed chunks and thread them onto skewers. (Or cheat like I did and use pre-assembled skewers. Whatever!) If you use wooden skewers, be sure to soak them in water for about 30 minutes first.
- Whisk together remaining ingredients in a large baking dish. Place kabobs in the dish, cover and transfer the dish to the refrigerator, and allow the kabobs to marinate for at least two hours, up to a day. Turn the kabobs every 30 minutes or so and brush them with the coconut curry marinade to make sure as much flavor soaks in as possible!
- If you're using an indoor grill, heat it to high, spray the grates with oil or cooking spray, and cook the kabobs for about 10 minutes on each side, or until veggies are seared and tender, occasionally basting with extra marinade. For charcoal and gas grills, brush oil onto the grill rack and cook the kabobs until they're done, turning and basting occasionally. It shouldn't be more than 10 minutes, but grills vary so much in how they cook, it's hard to be precise. Just keep an eye on the kabobs!
Prep time includes active time only. Add at least 2 hours for marinating the kabobs.