Coriander Vegetable Kabobs 100 servings 8 pounds yellow squash 8 1/2 pounds zucchini 8 pounds eggplants 7 pounds medium mushrooms 8 pounds small white boiling onions, blanched 25 each green bell peppers, quartered and seeded 50 cloves garlic, minced 1/4 cup ground coriander 2 tablespoons freshly ground black pepper 3 cups olive oil 1/4 cup turmeric 18 each lemons, juiced and zested 2 tablespoons kosher salt Cut vegetables into a 1-inch cubes, thread onto skewers. Combine remaining ingredients-mix well. Place skewers into a hotel pan pour marinade over the top cover and chill for 4-24 hours. Remove kabobs, reserving marinade. Grill kabobs over hot coals, just until browned on the outside, basting often with the reserved marinade mixture serve hot, over a bed of buttered couscous. Nutrition Facts Amount Per Serving: Calories 123 - Calories from Fat 63 Percent Total Calories From: Fat 51%, Protein 9%, Carbohydrate 40% Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 1g, Cholesterol 0mg, Sodium 147mg, Total Carbohydrate 12g, Dietary Fiber 1g, Sugars 0g, Protein 3g, Vitamin A 400 units, Vitamin C 34 units, Calcium 0 units, Iron 1 units Copyright (c) 1997-2004 Salvatore's Kitchen.