Spicy Imitation Crab Shish Kabobs with Roasted Potatoes
Fire up your grill and elevate your weeknight dinner with these vibrant Spicy Imitation Crab Shish Kabobs with Roasted Potatoes! This bold and flavorful recipe pairs succulent imitation crab sticks and fresh vegetables—marinated in a zesty blend of garlic, paprika, red chili flakes, and lemon juice—with crispy, herb-infused baby potatoes roasted to golden perfection. Perfect for a quick yet impressive meal, these kabobs are easy to assemble, beautifully charred, and bursting with smoky spice. Serve them hot with a dash of fresh parsley or a squeeze of lemon for a touch of brightness. Whether you're hosting a barbecue or just in the mood for creative grilling, this dish will add a delicious twist to your table. Keywords: spicy imitation crab shish kabobs, roasted potatoes, grilled seafood recipe, easy dinner idea, flavorful kabobs.
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Recipe Information
Ingredients
- 16 pieces imitation crab sticks
- 2 medium red bell pepper
- 2 medium green zucchini
- 6 tablespoons olive oil
- 4 cloves garlic cloves
- 1 teaspoon red chili flakes
- 1.5 teaspoons paprika
- 3 tablespoons lemon juice
- 2 teaspoons salt
- 1 teaspoon black pepper
- 16 pieces baby potatoes
- 1 teaspoon dried rosemary
- 8 pieces wooden skewers
Instructions
Soak wooden skewers in water for at least 20 minutes to prevent burning during cooking.
Preheat your oven to 425°F (220°C).
Wash and cut the baby potatoes in half. Toss them with 2 tablespoons of olive oil, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and dried rosemary.
Spread the potatoes on a baking sheet and roast them in the oven for 25-30 minutes, flipping them halfway through until golden and crispy.
While the potatoes are roasting, prepare the shish kabob ingredients. Cut red bell peppers and zucchini into 1-inch chunks for skewering.
In a small bowl, combine 4 tablespoons of olive oil, minced garlic, red chili flakes, paprika, lemon juice, and 1 teaspoon of salt to make a spicy marinade.
Brush the imitation crab sticks, bell pepper chunks, and zucchini chunks generously with the marinade.
Assemble the shish kabobs by alternating imitation crab sticks, bell pepper pieces, and zucchini on the soaked skewers.
Heat a grill pan or outdoor grill over medium heat. Cook the kabobs for 8-10 minutes, turning every few minutes to ensure even charring.
Once the kabobs are cooked and slightly charred, remove them from the grill.
Serve the spicy imitation crab shish kabobs with the roasted potatoes on the side. Optionally, garnish with fresh parsley or a squeeze of lemon.
Nutrition Facts
Calories |
1906 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.4 g | 117% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 8.0 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 8004 mg | 348% | |
| Total Carbohydrate | 231.5 g | 84% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 49.6 g | ||
| Protein | 54.9 g | 110% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 297 mg | 23% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 5211 mg | 111% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
