Recipe by Pillsbury Dough Girl
A tasty, creative, and inexpensive meal. This works for imitation crab meat, which is easily separated into small pieces. Feel free to use any vegetables that are quick to cook. The oil keeps the imitation crab from burning and the remaining marinade (which is fine, since the imitation crab is precooked) is used for the potatoes.
- 4 medium potatoes
- 1 gallon ziploc bag (optional)
- 1⁄4 cup oil
- 1⁄4 cup melted butter or 1⁄4 cup margarine
- 1⁄4 cup lemon juice
- 1⁄4 cup water
- 1 teaspoon fresh ground pepper
- 2 teaspoons salt
- 1 1⁄2 tablespoons garlic powder
- 1⁄4 cup parmesan cheese
- cayenne pepper, for heat (optional)
- 16 ounces imitation crabmeat, separated
- 1 (8 ounce) package baby tomatoes
- 1⁄2 medium onion
- 2 medium zucchini
Directions See How It's Made
- Soak 12 wooden skewers in a shallow pan with something on top to keep them under water.
- Peel and cut the potatoes into 3/4-1 inch cubes. Cut the onion into squares and slice the zucchini.
- In a gallon Ziploc bag or bowl, combine the oil, butter or margarine, lemon juice, water, pepper, salt, garlic powder, parmesan cheese, and cayenne pepper, if using. Toss to mix.
- Add the last four ingredients to the bag and toss to coat.
- Heat the coals if using them, since it takes 15 minutes before the coals are ready.
- Drain the water from the wooden skewers and assemble with imitation crab, onion, tomatoes and zucchini.
- Place the potatoes in the Ziploc bag or bowl with the remaining marinade. Coat the potato pieces.
- Wrap the covered potatoes in tin foil and place on the heated grill 20-30 minutes or until cooked through.
- Grill the shish kabobs until the vegetables are cooked through.
- Serve and enjoy!