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Vegetable Kababs

Vegetable kababs are skewers of colorful, tender vegetables marinated in a smoky citrus mixture and grilled until charred and juicy. The process involves threading vegetables onto skewers, applying a flavorful marinade, and grilling to achieve a perfect balance of smoky char and tender bite. The final dish features vibrant, caramelized vegetables with a slightly crisp exterior and a tender interior, ideal as a main or side for summer cookouts.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: International
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pcs bell peppers mixed colors, seeds removed
  • 2 medium zucchini cut into 2-inch chunks
  • 1 cup cherry tomatoes firm and ripe
  • 1 medium red onion sliced into 1-inch rings
  • 3 tbsp olive oil for marinade and brushing
  • 1 juice of 1 lemon freshly squeezed
  • 2 cloves garlic minced
  • 1 tsp smoked paprika adds smoky flavor
  • to taste salt and pepper adjust to preference

Equipment

  • Skewers
  • Grill or grill pan
  • Bowl and whisk
  • Tongs
  • Brush

Method
 

  1. Chop the bell peppers into 2-inch chunks, slice the zucchini into similar-sized pieces, and slice the red onion into 1-inch rings. Thread the vegetables onto soaked skewers, alternating colors and textures for visual appeal.
  2. In a bowl, whisk together olive oil, lemon juice, minced garlic, smoked paprika, salt, and pepper to create a vibrant marinade. Set aside.
  3. Brush the assembled vegetable skewers generously with the marinade, ensuring all sides are coated for maximum flavor.
  4. Preheat your grill or grill pan to medium-high heat until hot, and clean the grates to prevent sticking.
  5. Place the skewers on the grill, laying them perpendicular to the grates. Cook for about 10 minutes, turning every 2-3 minutes to promote even charring and prevent burning.
  6. Look for signs of caramelization and tender vegetables with slightly charred edges. The tomatoes should burst gently, and the peppers and zucchini should be juicy and browned.
  7. Remove the skewers from the grill and brush with a little extra marinade or olive oil for added shine and flavor.
  8. Let the vegetable kababs rest for a couple of minutes, then garnish with fresh herbs or a squeeze of lemon if desired.
  9. Serve the smoky, tender vegetable kababs hot, with plenty of their flavorful juices and charred notes shining through.

Notes

Feel free to swap in seasonal vegetables like eggplant or mushrooms. Marinate for at least 30 minutes for the best flavor, and soak wooden skewers for 30 minutes before use to prevent burning. Turn skewers frequently for even charring and brush with marinade often to keep veggies juicy.