Vegetable skewers are an excellent addition to grilled meat or fish and a great main dish for those who, for some reason, cannot eat meat. Yes, summertime is the season for barbecue, dining al fresco and enjoying good weather!
Vegetable kebabs can be prepared from almost any vegetables, but most often we use tomatoes, zucchini, eggplants, onions, mushroom, corn, bell peppers, cherry tomatoes, carrots, potatoes, broccoli, cauliflower, etc. You can include vegan sausages or other meat alternatives, tofu and combine the products in many creative ways to cook colorful, flavorful and healthy food!
You know that grilling adds a fantastic smoky flavor. This cooking method caramelizes the natural sugars in vegetables, bringing out their fresh and slightly sweet taste. Vegetable kebab is an easy way to prepare a quick and light dinner. Just choose your favorite vegetables, prepare a marinade, grill and serve. A vegan dip as a side dish will be the cherry on top!
How to Marinade Your Vegetable Skewers?
Typically, marinades are a mixture of an acidic liquid (such as vinegar or lemon juice), vegetable oil, salt, and seasonings. It is a great way to improving the taste of meat, fish and vegetables.
Vegetable kebab does not require long marinating, 20-25 minutes will be enough. If you are making a kebab from vegetables with eggplants, it is a good idea to keep them in a mild brine for about 30 minutes so that it releases its bitterness.
There are two methods to marinate vegetables:
Soak the vegetables for a few minutes and then thread them onto the skewers.
Thread the vegetables and coat them liberally with the marinade using a silicone brush before placing them on the griddle. Optionally, you can brush them a few more times while cooking.
Here are some marinade recipes that will make your grilled vegetable skewers super tasty!
Quick garlic marinade
1/4 cup olive oil
3 cloves garlic, pressed
Juice of 1 lemon
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
Salt and freshly ground black pepper, to taste
Mustard and honey marinade
⅓ cup of olive oil
¼ cup fresh lemon juice
¼ cup of water
3 tbsp. Dijon mustard
2 tbsp. tablespoon of honey
2 garlic cloves, minced
1 teaspoon basil, parsley and oregano (each)
½ tsp. teaspoon salt
½ tsp. freshly ground black pepper
4 Tbsp olive oil
4 Tbsp fresh lemon juice
3 garlic cloves
1 tsp ground coriander
1/4 tsp ground cumin
1 tsp sweet paprika
1/8 tsp chili powder
1/2 Tbsp salt
1/2 tsp ground black pepper
1/2 bunch fresh parsley
1/2 bunch fresh cilantro
Spicy Asian style marinade
1 1/2 cups packed cilantro leaves
8 cloves garlic, peeled
2 tablespoons soy sauce
1 tablespoon water
1 teaspoon freshly ground black pepper
1 tablespoon chili garlic sauce
1/3 cup vegetable oil
1 onion, minced
4 cloves of garlic minced
1 Tbs. chili powder
1 tsp. ground cumin
1 tsp. dried oregano
½ tsp. salt
¼ tsp. ground cloves
1/3 cup of water
Grilled Vegetable Skewers with Pesto Sauce Recipe
1 cup cherry tomatoes
2 red bell peppers, cut into 1 1/4-inch/3 cm pieces
2 yellow bell peppers, cut into 1 1/4-inch/3 cm pieces
1 onion, cut into 1 1/2-inch/ 3,5cm wedges
2 zucchini, cut into 1 1/2-inch/3,5cm pieces
2 yellow summer squash, cut on the bias into 1 1/2-inch/3,5cm pieces
1/4 cup olive oil
3/4 teaspoon salt
1/2 teaspoon pepper
For Vegan Basil Pesto:
1 bunch (45g/3.5oz)Basil leaves
1 ½ cloves Garlic, minced
3 tablespoons Pine Nuts, toasted
¼ teaspoon Miso Paste
1 tablespoons Nutritional Yeast
¼ teaspoon Salt
1 ½ tablespoons Extra Virgin Olive Oil
Heat gas or charcoal grill. Soak skewers in water 10 minutes and drain.
Thread the vegetables onto the skewers.
Brush vegetables with olive oil and season with salt and the pepper.
Place on the grill over medium heat. Cover grill and cook until grill marks form and vegetables are fork-tender, 3 to 4 minutes for tomatoes, 7 to 10 minutes for bell peppers, 10 to 12 minutes for onion and 12 to 15 minutes for zucchini and yellow squash.
Prepare the pesto: In a food processor, combine basil, garlic, pine nuts, miso, nutritional yeast and salt. Process until blended. Set pesto aside.
Serve kabobs with pesto.
Eggplant and Zucchini Kabobs – Vegetable Skewers with Vegan Yogurt Dip
For the skewers:
1 red bell pepper
1 yellow bell pepper
1 cup mushrooms
1 sweet potato, blanched
For the marinade:
7 oz/200 g vegan yogurt
Juice of ½ lemon
1 inch/3 cm fresh ginger (or 2 tsp ground)
1 chili pepper
1 sprig of mint
1 sprig of basil
2 cloves of garlic
Salt and pepper to taste
Prepare the marinade: mix yogurt, lemon juice, ginger, chopped chili, herbs and garlic. Mix well until smooth or process in a blender.
Cut vegetables into 1 1/4-inch/3 cm chunks
Put the vegetables in the marinade, stir so that the marinade covers the vegetables on all sides and leave in a refrigerator for 20-30 minutes.
Thread the vegetables onto skewers.
Place the vegetable skewers over medium heat and grill until tender fork, turning over to cook on all sides.
Serve grilled vegetable cabobs with your favorite dip.
2 large broccoli crowns, cut into 2-inch/5 cm pieces
For the marinade:
¼ cup rice wine vinegar
1/3 cup diced shallots
1 tablespoon Dijon mustard
1 tablespoon soy sauce
2-3 teaspoons sriracha
1 ½ teaspoons harissa paste
zest of ½ lemon
juice of ½ lemon
1/3 cup olive oil
Sesame seeds, for serving
Prepare the marinade: In a large bowl whisk together the vinegar, shallot, mustard, soy sauce, sriracha, harissa paste, zest and juice of half lemon and olive oil.
Add the chopped broccoli, and toss with your fingers to coat well. Allow the broccoli to marinate while the grill preheats.
Preheat the grill to 450F/230C.
Thread the broccoli onto skewers and place on the preheated grill grates.
Cook until each side is lightly charred and browned, but not burned black, about 3 minutes per side.
Remove the broccoli from the grill and either serve immediately, or toss in the excess marinade, sprinkle with sesame seeds and then serve.
Grilled Vegetable Kabobs with Herb Marinade
1 Red onion
½ Bell pepper
4 Cherry tomatoes
1 small Zucchini
1 small eggplant
For Herb Marinade:
1 Tbsp Olive oil
¼ tsp Garlic powder
¼ tsp dried basil
¼ tsp dried oregano
Peel and cut red onion into 8 equal pieces.
Wash mushrooms and cherry tomatoes.
Wash the corn and cut it into 2-inch/5cm thick slices.
Wash the bell pepper and cut it into 2-inch/5cm slices.
Cut the zucchini and the eggplant into 0.5-inch/1,5cm thick slices.
In a separate bowl whisk together all marinade ingredients: olive oil, garlic powder, basil, oregano, salt, and pepper. Use a silicone brush to generously cover the veggies with the marinade.
Pre-heat your grill to 400 Fahrenheit (200 C) and grill the veggie kabobs for 10 minutes, turning them half time.
Grilled Eggplant Tahini Satay Kebabs
1/4 cup tahini
1/3 cup coconut milk
1 tbs kecap manis
2 tsp soy sauce
juice of 1/2 a lime
2 tsp grated ginger
2 tsp sesame oil
1/4 cup coriander, finely chopped
2 tsp finely chopped shallot
1 large eggplant
Place all of the ingredients except the eggplant in a large bowl and whisk to combine.
Cut the eggplant into 2 ½ cm (1 inch) cubes) and add the marinade. Toss to combine and leave for 30 minutes to marinate.
Preheat your barbecue to a medium low heat. Thread the eggplant onto the skewers and tap to remove excess marinade.
Brush the barbecue with a little oil and grill for 5 to 7 minutes per side.
Remove the kebabs from the grill and brush with a little marinade.
Serve with remaining marinade and a crunchy salad.
Grilled Mushroom Kabobs
16 pearl onions
20 medium fresh mushrooms
1/3 cup balsamic vinegar
1/4 cup vegetable oil
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
Minced fresh parsley, optional
In a small saucepan, bring 6 cups water to a boil. Add pearl onions; boil 5 minutes. Drain and rinse with cold water. Peel.
Thread alternately mushrooms and onions. Combine vinegar, olive oil, garlic, salt and pepper in a bowl and whisk to combine. Brush kabobs with the mixture, reserving some for serving.
Grill kabobs, covered, over medium heat until vegetables are tender, 10-12 minutes, turning occasionally and basting frequently with marinade.
Sprinkle with parsley and serve with reserved marinade.
Tofu and Vegetables Kebab Recipe
6 tablespoons olive oil
½ cup packed fresh basil, plus more for garnish
¼ cup packed fresh mint, plus more for garnish
1 garlic clove, smashed
½ teaspoon black pepper
8 ounces tofu, cut into 3⁄4-inch cubes
1 cup cherry tomatoes
1 small zucchini
1 red onion
½ teaspoon salt
Process oil, basil, mint, garlic, and pepper in a blender until smooth, about 15 seconds. Pour mixture over tofu and stir to coat. Set aside to marinade for 1 hour.
Preheat grill to high – 450°F/230°C.
Add tomatoes to tofu mixture and toss to coat.
Thread tomatoes, zucchini, carrot, onion and tofu onto skewers and season with salt.
Place kebabs on lightly greased grill grate. Grill, uncovered, until tofu is lightly charred and vegetables are tender.
Sweet and Sour Tofu and Bell Pepper Skewers
400g / 14oz packet of firm tofu
2 tbsp tomato puree
2 tbsp soy sauce
2 tbsp maple syrup
2 tbsp apple cider vinegar
1/8th tsp chilli powder
4 tbsp pineapple juice
1/2 fresh pineapple
1 red pepper
1 green pepper
1/2 red onion
Remove the tofu from the packaging, drain, then gently squeeze out as much water as possible. To press the tofu, cover it on both sides with a kitchen towel ,then place a plate on top, and place a book or something heavy on top of the plate. Leave to one side while you carry out the next step.
Prepare the marinade. In a small bowl combine the tomato puree, soy sauce, maple syrup, apple cider vinegar, chilli powder and pineapple juice with 2 tbsp water. Stir until smooth.
Cut the tofu into 12 pieces pour the marinade over. Turn the tofu to make sure all sides are coated. Cover and leave in the fridge for 2 hours.
Remove the skin and core from the pineapple and cut the flesh into bite sized cubes. Remove the seeds from the peppers, peel the onion and cut both into cubes.
Thread green pepper, red pepper, onion, tofu, and pineapple onto a skewer.
Cook over hot grill for 3-5 minutes on each side or until nice and charred, brushing the kebabs with the remaining marinade.