4 ears fresh corn 4 medium red onions 2 cups of broccoli flowerets 1 garlic clove 2 tablespoons of olive oil, or less 2 tablespoons of teriyaki sauce or vegetarian oyster sauce 1 tablespoon of sesame oil, or to taste 1 lemon, juice and zest Salt and pepper, freshly ground Hot cooked jasmine rice, to serve Fresh cilantro leaves, to garnish
Remove the husks from the corn and cut each ear into 4 pieces. Cut the onions into quarters. Cook the corn and broccoli in a large saucepan of boiling water for 2 minutes. Drain and rinse until cold water; drain well. Thread the corn, onion quarters, and broccoli onto skewers. Place the kabobs in a shallow dish. Crush the garlic in a small bowl. Mix in the olive oil, teriyaki sauce, sesame oil, lemon juice, salt and pepper to taste. Pour marinade over the kabobs and marinate for 30 minutes, turning occasionally. (Fifteen minutes minimum marinade time.) Place kabobs on grill rack. Grill for about 15 minutes, turning often and brushing with the remaining marinade, until the vegetables start to brown. Serve with freshly cooked jasmine rice and decorate with cilantro and threads of lemon zest.
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