Best 6 Grilled Vegetable Kabobs Recipes
Indulge in the vibrant flavors of grilled vegetable kabobs, a tantalizing culinary journey that captures the essence of summer. This delightful dish combines succulent vegetables, savory marinades, and enticing seasonings, skillfully skewered and grilled to perfection. From classic vegetable kabobs featuring zucchini, tomatoes, and bell peppers to unique creations like grilled pineapple and tofu skewers, this collection offers a symphony of flavors that will tantalize your taste buds. Prepare for a vibrant, colorful, and flavorful experience as we explore the art of grilling vegetables and present you with a selection of irresistible kabob recipes that are sure to become favorites at your next barbecue or gathering.
Here are our top 6 tried and tested recipes!
GRILLED VEGETABLE KABOBS
Grilled kabobs of fresh vegetables.
Provided by JenniferAnn
Categories Fruits and Vegetables Vegetables Squash
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Combine Italian seasoning, basil, paprika, and black pepper in a mixing bowl. Add olive oil and stir marinade well. Add squash, zucchini, onions, and tomatoes and let marinate for 5 minutes.
- Slide vegetables onto wooden or metal skewers, alternating the different types as you go.
- Cook skewers on the bottom rack of the preheated grill, turning every 2 minutes, until vegetables are tender, 6 to 8 minutes total.
Nutrition Facts : Calories 167 calories, Carbohydrate 10.4 g, Fat 14.3 g, Fiber 3.9 g, Protein 2.2 g, SaturatedFat 2 g, Sodium 12 mg, Sugar 2.5 g
GRILLED FRUIT AND VEGETABLE KABOBS
These fresh grilled fruit and veggie kabobs are a great healthy dinner your family will love. Plus, using aluminum foil prevents these kabobs from sticking to the grill, and makes cleanup a breeze.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 30m
Yield 8
Number Of Ingredients 15
Steps:
- Heat grill to low, 325 degrees 350 degrees .
- Assemble kabobs, alternating different vegetables and pineapple on wooden skewers.
- Combine all ingredients for marinade in medium bowl and mix well.
- Brush marinade onto fruit and veggie kabobs.
- Line grill with Reynolds Wrap® Aluminum Foil.
- Place kabobs on grill on aluminum foil and grill for 10 to 15 minutes, or until veggies are desired doneness.
- Transfer kabobs to plate to cool before serving.
Nutrition Facts : Calories 95.5 calories, Carbohydrate 8.4 g, Fat 7 g, Fiber 2.1 g, Protein 1.3 g, SaturatedFat 1 g, Sodium 152.8 mg, Sugar 3.3 g
GRILLED BEEF AND VEGETABLE KABOBS
Provided by Taste of Home
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine vinegar, lemon juice, garlic powder, salt, pepper and olive oil. Pour into a large resealable plastic bag; add the beef. Seal bag and turn to coat; refrigerate 5 hours or overnight., Coat broiler pan or grill rack with nonstick cooking spray; heat broiler or grill. Drain and discard marinade from beef. On 4 metal or soaked wooden skewers, alternately thread meat, vegetables and pineapple. Season with salt and pepper. Broil 5-8 minutes, turning once, or grill, covered, over medium-hot heat for 8-10 minutes or until meat reaches desired doneness, turning occasionally.
Nutrition Facts :
GRILLED MEDITERRANEAN CHICKEN VEGETABLE KABOBS
Fun and tasty! A rosemary-lemon marinade gives these grilled kabobs loads of flavor.
Provided by Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 4
Number Of Ingredients 12
Steps:
- In shallow glass or plastic bowl, or resealable food-storage plastic bag, mix all marinade ingredients. Add chicken, stirring to coat with marinade. Cover dish or seal bag; refrigerate, stirring occasionally, at least 30 minutes but no longer than 6 hours.
- Heat coals or gas grill for direct heat. Remove chicken from marinade; reserve marinade. Thread chicken, bell pepper, zucchini and onion alternately on each of four 15-inch metal skewers, leaving about 1/4-inch space between each piece. Brush vegetables with marinade.
- Cover and grill kabobs over medium heat 10 to 15 minutes, turning and brushing frequently with marinade, until chicken is no longer pink in center. Add asparagus to grill for last 5 minutes of grilling, turning occasionally, until crisp-tender. Discard any remaining marinade.
- Sprinkle feta cheese over kabobs. Serve kabobs with asparagus.
Nutrition Facts : Calories 280, Carbohydrate 10 g, Cholesterol 75 mg, Fat 1, Fiber 3 g, Protein 29 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 370 mg
GRILLED FRUIT AND VEGETABLE KABOBS
Steps:
- Heat a grill pan over medium-high heat.
- For the kabobs: Thread 1 piece of red pepper, 1 piece of pineapple and 1 piece of red onion on a metal skewer. Repeat the process until you reach the end of the skewer. Continue with the remaining fruit, vegetables and skewers.
- Drizzle the grill pan with olive oil and grill the kabobs until all sides have char marks, 3 minutes on each side, 12 minutes total.
- For the honey-lime vinaigrette: Add the olive oil, honey, cumin, lime juice and cilantro to a small bowl and mix until combined. Drizzle the vinaigrette over the grilled kabobs.
GRILLED VEGETABLE KABOBS
Planning a cook out These Kabobs go with just about anything you can cook on the grill.
Provided by Eddie Jordan
Categories Vegetables
Time 15m
Number Of Ingredients 8
Steps:
- 1. Wash vegetables except mushrooms, Brush mushrooms clean. Prepare vegetables according to recipe.
- 2. Cook corn in boiling water for about 10 minutes. Toss vegetables in teriyaki sauce.
- 3. Thread vegetables onto skewers. NOTE: SOAK SKEWERS IN WATER FOR AT LEAST 30 MINUTES. THIS KEEPS THE SKEWERS FROM BURNING
- 4. Place on grill over medium heat. Baste occasionally with teriyaki sauce. Grill 20 minutes or until tender
Tips:
- Choose firm vegetables: When selecting vegetables for kabobs, choose firm varieties that will hold their shape well when grilled. Good options include bell peppers, zucchini, mushrooms, and cherry tomatoes.
- Cut vegetables uniformly: Cut your vegetables into uniform pieces so that they cook evenly. This will help prevent some vegetables from becoming overcooked while others remain undercooked.
- Marinate the vegetables: Marinating the vegetables before grilling helps to infuse them with flavor and prevent them from drying out. You can use a simple marinade made with olive oil, herbs, and spices, or you can get creative and try a more complex marinade.
- Use metal or soaked wooden skewers: Metal skewers are the best option for grilling vegetables, as they conduct heat evenly and prevent the vegetables from sticking. If you are using wooden skewers, be sure to soak them in water for at least 30 minutes before grilling to prevent them from burning.
- Grill the vegetables over medium heat: Grilling the vegetables over medium heat helps to prevent them from burning on the outside while remaining undercooked on the inside. Be sure to rotate the skewers frequently to ensure that the vegetables cook evenly.
Conclusion:
Grilled vegetable kabobs are a delicious and healthy way to enjoy your favorite vegetables. They are perfect for summer cookouts, potlucks, or even as a quick and easy weeknight meal. With a little planning and preparation, you can create delicious grilled vegetable kabobs that everyone will love. So fire up your grill and get started!
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