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It’s a great time of year to break out the grill and spend more time outdoors enjoying a meal. Kabobs are a quick and easy meal to make and are very customizable; you can add any meat, vegetable, or seasoning of your choice. We make kabobs more often than I want to admit because they are so simple!
Today I want to share with you 2 recipes for vegetarian/vegan kabobs. The first is Grilled Jackfruit & Vegetable Kabobs and the second is Grilled Vegetable Kabobs. Both are packed with tender vegetables, are healthy for you, and incredibly tasty to eat. Even if you aren’t vegetarian or vegan, you will enjoy these kabobs. They also make a great side dish for any other grilled meal; pair a vegetable kabob with a juicy hamburger or chicken breast.
For the Grilled Jackfruit & Vegetable Kabobs, I chose to use bell peppers (in multiple colors), onion, pineapple chunks, and canned jackfruit. Feel free to use mushrooms, potatoes, zucchini, squash, or any vegetable you prefer. You just want to have enough vegetables to fill the number of skewers you need to create your meal. If you follow the recipe, you will have 5-6 skewers, depending on how full you stack the skewers.
My sauce of choice is jarred BBQ sauce. It makes a great marinade and adds a bit of a kick to each bite.
The recipe can be found here.
Start by soaking the skewers in water for 1-2 hours before grilling. This is important if you are using wooden skewers. It prevents the skewers from burning while cooking (or catching fire) and also makes it slightly easier to slide the vegetables off after cooking. If you are using metal skewers you can skip this step.
Next prepare the vegetables and create an assembly line. Chop the vegetables into 1-inch pieces and layout in piles. Also drain the jackfruit and pineapple, if using canned. I like to use the jackfruit soaked in brine because it is easy to work with and is a little healthier than the jackfruit soaked in syrup, but either will work. Feel free to use fresh sliced pineapple as well. I like canned for the simplicity…. it’s less prep work!
Start to skewer the vegetables, alternating each piece, until all your skewers are made.
Preheat the grill to about 350 degrees or heat a grill pan over medium heat. Add the skewers and grill for about 10-12 minutes, flipping once, halfway through. While the kabobs are cooking, brush BBQ sauce all over the vegetables. After you flip the kabobs, brush with BBQ sauce again.
Once the vegetables are tender and have nice grill marks they are done. Serve warm over a bed of rice with additional BBQ sauce on the side. You can also enjoy as is without the rice.
The recipe can be found here.
For the Grilled Vegetable Kabobs, I chose to use bell peppers (in multiple colors), onion, zucchini, and corn. Again, feel free to use any vegetables of your choosing; mushrooms, potatoes, squash, tomatoes, etc. You just want to have enough vegetables to fill the number of skewers you need to create your meal. If you follow the recipe, you will have 5-6 skewers, depending on how full you stack the skewers.
Instead of sauce, I use olive oil and a mixture of spices as seasoning for these kabobs. I like to use garlic salt, black pepper, salt, thyme leaves, oregano leaves, and rosemary.
The recipe can be found here.
Start by soaking the skewers in water for 1-2 hours before grilling. This is important if you are using wooden skewers. It prevents the skewers from burning while cooking (or catching fire) and also makes it slightly easier to slide the vegetables off after cooking. If you are using metal skewers you can skip this step.
Next prepare the vegetables and create an assembly line. Chop the vegetables into 1-inch pieces and layout in piles. The corn will be hard to slice! Use a sharp knife and be careful to not hurt yourself. You can also purchase frozen corn that is already sliced and let it thaw before skewering, if you prefer.
Start to skewer the vegetables, alternating each piece, until all your skewers are made. The corn will also be hard to skewer. I like to use something sharp, thin, and pointed to make a hole for the skewer. A metal skewer works really well, or you can try to use a fork. Otherwise, just apply some force and the skewer will eventually push through.
Lightly brush each skewer with olive oil. Rotate the skewers to apply the olive oil to all sides. In a small bowl, add the seasonings and mix together. Sprinkle the mixture over each skewer, making sure to rotate the skewers as you sprinkle to coat each side.
Preheat the grill to about 350 degrees or heat a grill pan over medium heat. Add the skewers and grill for about 10-15 minutes, rotating every few minutes so they cook evenly. The kabobs are done with the vegetables are tender and have nice grill marks.
Serve warm with your choice of dipping sauce on the side or eat as is with just the seasoning. These also pair well with other grilled items; burgers, brats, chicken, etc.
The recipe can be found here.
What’s your favorite combination of vegetables for a kabob? What to you use to baste or season the kabobs? Please share your ideas and recipes!
Happy Cooking!
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