- 1 pineapple , cut into thick slices
- 18 mini balls of mozzarella
- 2 tbsp of oil
- 1 tbsp of Sriracha
- A little bit of lime juice
- 2 corn on the cob
- 1 zucchini , sliced in 10 pieces
- 10 medium-sized bouquets of cauliflowers
- ½ red onion , cut into 10 big pieces
- ¼ cup olive oil
- 1 tbsp tex-mex spices or chili powder
- 1 tsp garlic powder
- 1 tsp paprika
- 2 tbsp maple syrup or honey
- Juice from 1 lime
- Salt and pepper to taste
- 1 large or 2 medium sweet potato , cut into medium-sized cubes, already blanched
- 1 large or 2 medium potato , cut into medium-sized cubes, already blanched
- ¼ cup olive oil
- ½ cup freshly grated parmesan cheese
- 2 cloves of garlic
- A generous pinch of parsley , chopped finely
- Salt and pepper to taste
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Preheat your barbecue to medium heat (350°F).
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Assemble the pineapple and mozzarella on to the skewers.
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In a small bowl, combine the ingredients for the spicy sauce.
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With the help of a brush, baste the pineapple and mozzarella skewers generously. Set aside.
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In a large bowl, combine all the vegetables for the Tex-Mex Veggie Skewers. Set aside.
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In a second bowl, mix together all the ingredients for the Tex-Mex sauce and pour it directly onto the vegetables.
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Mix well to make sure all the vegetables are coated in the sauce and then place them on the skewers. Set aside.
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In a large bowl, combine both types of blanched potatoes and set aside.
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In a second bowl, combine all the ingredients for the parmesan seasoning, and pour it directly onto the potatoes. Mix well.
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Assemble the potatoes on the skewers. Set aside.
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For the Spicy Pineapple and Mozzarella Skewers, place them on the BBQ for 3-4 minutes on each side.
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For the Tex-Mex Veggie Skewers as well as for the Potato Duo Skewers, cook them for 5-6 minutes on each side.