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Vegetable Kababs

These vegetable kababs feature a colorful medley of bell peppers, zucchini, red onion, and cherry tomatoes, threaded onto skewers and grilled to perfection. The key to their appeal lies in balancing smoky char with the vegetables' natural brightness, resulting in tender yet crisp bites with a deep smoky aroma. They are a vibrant, casual dish perfect for summer grilling or outdoor gatherings.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Grilling
Calories: 120
Ingredients Equipment Method

Ingredients
  

  • 2 pcs bell peppers cut into 2-inch chunks
  • 2 pcs zucchini cut into 2-inch chunks
  • 1 pcs red onion sliced into thick rings
  • 1 cup cherry tomatoes small size preferred
  • 3 tbsp olive oil for marinade and brushing
  • 1 tsp smoked paprika adds smoky depth
  • 2 cloves garlic minced
  • 1 zest lemon for zesting

Equipment

  • Barbecue grill or grill pan
  • Wooden skewers or metal skewers
  • Brush
  • Mixing bowl
  • Tongs

Method
 

  1. Start by soaking wooden skewers in water for at least 30 minutes to prevent burning during grilling.
  2. Prepare your vegetables: cut the bell peppers and zucchini into 2-inch chunks, and slice the red onion into thick rings. Place all the cut vegetables into a mixing bowl.
  3. In a small bowl, whisk together olive oil, smoked paprika, minced garlic, and lemon zest to make a flavorful marinade.
  4. Pour the marinade over the vegetables and gently toss to coat everything evenly. Let them sit for 15-20 minutes to absorb the flavors.
  5. Preheat your grill or grill pan to medium-high heat, aiming for about 200°C (390°F). Lightly oil the grates to prevent sticking.
  6. Thread the marinated vegetables onto the soaked skewers, alternating colors and types for a vibrant presentation. Leave a small space between each piece for even cooking.
  7. Place the skewers on the hot grill, cooking for about 8-10 minutes. Turn them every 2-3 minutes to develop deep grill marks and smoky aroma, ensuring the vegetables are tender but still crisp.
  8. Check for doneness: the vegetables should have deep charring on the edges, with the tomatoes slightly burst and onions caramelized and fragrant.
  9. Remove the kababs from the grill and let them rest for 2-3 minutes. Brush with a little extra lemon juice or olive oil for added brightness.
  10. Serve the vegetable kababs hot or at room temperature, garnished with fresh herbs if desired, and enjoy the smoky, crisp-tender bites.