Keep the skin on! The eggplant peel contains nasunin, a nutrient that fights aging and cancer.
¼ cup lemon juice
¼ cup extra-virgin olive oil
18 large shrimp, rinsed and drained
12 new potatoes, rinsed
3 tablespoons white wine vinegar
5 tablespoons water
3 teaspoons cornstarch
½ cup light corn syrup
½ cup sugar
5 teaspoons chili sauce
¼ teaspoon garlic powder
3 small zucchini, each cut into 4 pieces
1 eggplant (with peel), cut into 1-inch cubes
extra-light olive oil*
If you are using wooden skewers, soak them in a bowl filled with water for about 30 minutes.
In a large bowl, combine lemon juice and extra-virgin olive oil. Add shrimp and toss. Cover with plastic wrap and place in refrigerator to marinate for at least 30 minutes.
Place potatoes in a pot, cover with water and bring to a boil. Cook for about 10 to 15 minutes or until tender. Set aside.
In a small bowl, combine vinegar and water. Whisk in cornstarch.
Place corn syrup, sugar, chili sauce and garlic powder in a small saucepan. Add cornstarch mixture and bring to a boil for about 1 minute. Remove from stove and set aside to let cool.
Remove shrimp from refrigerator and drain. Throw away the lemon juice and oil mixture. (Lemon juice and oil are not included in nutrition facts.)
To build each kebab, thread the following ingredients (in this order) on each skewer: shrimp, zucchini, new potato, eggplant, shrimp, zucchini, new potato, eggplant, shrimp.
If using a grill, brush grill grate with oil*. Cook on medium for 10 to15 minutes or until shrimp is fully cooked, turning halfway through cooking time.
If cooking in the oven, place pan of kebabs on middle rack of oven at 375 F for 20 to 30 minutes, turning every 5 to 10 minutes.
Serve each kebab with 2 tablespoons dipping sauce.