Get ready for tasty vegetable kabobs that are easy to make and packed with flavor.
These veggie shish kabobs are marinated in quick tangy marinade with a perfect balance of zest and goodness. Marinate your fave veggies, skewer, and grill.
Pair these kabobs with anything from steak, grilled chicken, pork chops, or salmon.
The Best Veggies for Grilling
You can use almost any kind of vegetable, aside from leafy greens, on these veggie kabobs. Below are a few favorites but don’t limit yourself to these!
- Tender: zucchini, yellow squash, mushrooms, eggplant
- Flavor Packed: quartered red onions, whole shallots, tomatoes
- Crunchy: bell peppers, whole baby potatoes, or carrot chunks (par-boiled)
How to Make Vegetable Kabobs
Making kabobs is simple; choose your veggies, marinate them, & thread them on a skewer.
- Whisk together all the ingredients for the marinade (per the recipe below).
- Slice vegetables into chunks, roughly the same size, and marinate for at least an hour, stirring occasionally.
- When ready to grill, alternate veggies on skewers and grill on medium heat until softened and slightly charred.
Skewers for Kabobs
If using metal skewers for these vegetable kabobs, there is no prep needed. Wood skewers or bamboo skewers should be soaked for a minimum of 30 minutes, or even overnight, to prevent them from burning.
More Grilled Veggie Side Dishes
Did you make these Grilled Marinated Vegetable Kabobs? Leave a comment & a rating below!
Grilled Marinated Vegetable Kabobs
Equipment
Ingredients
- 8 cups vegetables including onions, mushrooms, peppers, zucchini, potatoes*, cauliflower*, cherry tomatoes
Marinade
- ⅓ cup olive oil
- ¼ cup fresh lemon juice
- ¼ cup water
- 3 tablespoons Dijon mustard
- 2 tablespoons honey
- 2 cloves garlic minced
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- If using wooden skewers, soak them in water for at least 30 minutes.
- Wash and chop all veggies into bite sized pieces.
- Combine all marinade ingredients in a large Ziplock bag. Add in veggies and allow to marinate 4 hours or as long as overnight, turning occasionally. (If you are pressed for time, you can just toss and let sit 15 minutes but longer is better).
- Thread the veggies onto skewers.
- Preheat grill to medium and grill skewers 10 minutes or until done.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Side Dish
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Looks delicious and nutritious and I can’t wait to make these vegetable kabobs!
Any Ideas on how to do this in the convection oven
I have never tried making this recipe in a convection oven so I can’t say for sure but the general rule of thumb is to reduce the oven temperature by 25°F or the cooking time by 25%. Maybe another reader has tried this in a convection oven and can offer you some guidance.
Sooo yummy I tried this for the first time and everything went well. I marinaded everything overnight but marinaded the mushroom separately. I added adobo seasoning salt instead of regular salt and a little hot sauce too. It was a hit. Thank you so much. This one is a keeper
Those variations sound amazing, Flo!
Honestly one of the best marinades I have ever had! It would be delicious on anything.