Succulent Fajita Spiced Grilled Vegetable Kebabs

1 lb. Tiny Potatoes cooked 90 % through and cooled
1 large zucchini cut into 1 inch pieces
1 red onion cut into small pieces
1 large handful Shiitake Mushrooms..stems removed
1 orange pepper cut into 1 inch pieces
Few torn 1 inch pieces of raddichio
1 pint baby heirloom tomatoes

Heat a well greased grill on medium heat..In a large mixing bowl combine all ingredients and coat with Callicoon Kitchen Fajita Seasoning..(see our Poblano and Portobello video and recipe)..add a few tablespoons of olive oil to keep moist and gently coat..mix well , cover and refrigerate at least 2 Kebabs on pre soaked dual wooden skewers to allow easy flipping…cook for a few minutes on each side until slightly charred..Remove and serve with our Roasted Tomatillo Salsa.


Ingredients for Grilled Tomatillo Salsa
1 pound Tomatillos
3 cloves garlic
1/4 Vidalia onion sliced
1 Serrano pepper
1 small bunch cilantro
1 lime juice and zest
1 tsp kosher salt

Directions..Preheat well greased grill on medium high heat..unpeel Tomatillo from husk and rinse under water to remove outer sticky texture …lay Tomatillo, Serrano, onions and garlic on grill..remove when all are slightly charred..(onion and garlic will cook quicker)..Tomatillo and Serrano should be soft ..Place both Serrano and Tomatillo in a covered bowl and allow to cool for approx 20 minutes..Combine all ingredients into a food processor..check for seasoning..allow to chill and serve..Enjoy!


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