By From the Big Green Egg DVD (the DVD you get with each BGE purchase)
Successful kabobs depend on choosing meats and vegetables that are compatible in cooking time so that one is not completely overcooked before the other is sufficiently done. You will need one skewer for each person you are feeding.
- Shrimp, uncooked (count on about 6 per person, depending on size of shrimp)
- Orange, yellow, green bell peppers
- Red onions
- Cucumbers (or zucchini)
- Olive oil (extra virgin provides the most flavor)
- Salt (preferably sea salt)
- Pepper
Peel shrimp. Cut all vegetables into chunks approximately the size of the shrimp. Cucumbers or zucchini can be cut into about half-inch- thick slices, if you prefer. Alternate the shrimp and vegetables on the skewer in an attractive color “pattern.” Sprinkle lightly with salt and pepper. Drizzle olive oil over the kabobs.
Heat the Big Green Egg to 600°F. Be careful opening it. Place skewers directly on cooking grid; close lid. Cook for 3-1/2 minutes. Open lid; flip skewers. Close lid; cook 3-1/2 more minutes or until shrimp turns pinkish color and has lost its opaque look.
Serve by either placing skewers on a platter, or plate kabobs for each individual with shrimp and vegetables pulled off the skewer. Rice would be a good accompaniment.
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