Yes, we’re past Thanksgiving, but these “Thanksgiving Kabobs” work all fall and winter and are equally fun for Christmas dinner. They may even have people who don’t like to eat vegetables asking for more!
Our friend Hannah Kaminsky of BittersweetBlog.com created “Thanksgiving kabobs” from all the classic Thanksgiving (and Christmas) accoutrements. They’re threaded onto portion-controlled, dippable skewers.
She loves gravy for dipping on the side; the choice is yours.
Quantities will vary depending on how many people you plan to serve and which vegetables/add-ins you choose.
[2[ If you regularly use skewers, invest in the steel variety. Unlike wood skewers, they don’t have to be presoaked and they’re sustainable: No trees are sacrificed. These are from Norpro.
For The Marinade
1. PREPARE wooden skewers by submerging them in water for at least 20 minutes. This prevents them from burning (or worse, catching fire) while in the oven. If using metal skewers, skip this step.
2. PREHEAT oven to 400°F and lightly grease a shallow baking dish that can accommodate the full length of the skewers. Thread individual vegetables on the skewers in any pattern or proportion you like. Just ensure that all your components are roughly the same size so that they cook evenly. Place the finished skewers in a single layer in the prepared baking dish. If you’re making enough for a big party, consider a second baking dish.
3. WHISK together the ingredients for the marinade and brush it generously over the skewered “meat” and veggies. If you have any leftover marinade, reserve it to baste the skewers halfway through the cook time.
4. BAKE for 20 to 30 minutes, depending on the size of the vegetables, flipping after 10 and basting if desired. The vegetables should be nicely browned and tender when done. Serve immediately over hot mashed cauliflower, mashed potatoes or grains with a small bowl of gravy for dipping.
*When selecting cranberries, look for particularly large berries and skewer them precisely in the center, as they have a tendency to wither and/or split while baking.
†Hannah prefers Grade B maple syrup in this recipe.