How to prepare vegetables for skewers

Grilling vegetables skewers seems like a no-brainer, but there are a few tricks to making them a simple success every time.

How to prepare vegetables for skewers

I grew up with a side of vegetables served at every dinnertime meal, so even when it comes to grilling, that muscle memory is still very much ingrained. That’s why when I make a quick dinner of grilled BBQ chicken breasts, my husband’s perfectly juicy grilled pork chops and healthy grilled salmon, I’m always including grilled vegetables alongside.

Depending on what I have in the fridge usually dictates whether I’m making the best easy grilled vegetables for a simple mezze platter, or skewering them up for vegetable kebabs for a little veggie variety.

These grilled vegetable kebabs aren’t as much a recipe but a method to master, with simple seasonings to go with anything they’re paired with.

How to prepare vegetables for skewers

Which Vegetables Are Good for Grilling

Grilling vegetables adds a smoky flavor to each bite. Just like my easy roasted vegetables I make all year long, grilling caramelizes the vegetable’s sweetness by bringing out their natural sugars. If you have a non-veggie liker, try serving them grilled veggies on a skewer, and watch them fall right in line.

The best vegetables for grilling on skewers:

  • Zucchini
  • Onions
  • Bell peppers
  • Mushrooms
  • Corn
  • Cauliflower
  • Broccoli
  • Tomatoes

How to prepare vegetables for skewers

How to Prepare Grilled Vegetables Skewers

Choose your skewer. I most often use metal skewers for threading veggies, but bamboo skewers will work too. If using wooden skewers, soak the skewers in water for at least 15-30 minutes so they don’t burn on the grill.

Cut the vegetables the same size. Cut the vegetables into the same size chunks so they cook evenly. Cutting the vegetables too thin have a tendency to fall off the skewers as they cook, so keep them thick. Tender vegetables like zucchini or summer squash can be cut thicker because they take less time to cook and curving chunks of sliced onion over the rounded tops of mushrooms not only melds flavor, but maximizes skewer space too.

Pack them tight. Because the vegetables shrink as they cook, pack them together tightly. Because of my OCD tendencies, I like to keep my sequencing of the vegetables the same for each skewer, but feel free to use just one type vegetable per skewer if you’re serving the vegetables all together on a platter.

How to prepare vegetables for skewers

Grilled Vegetables Marinade Ideas

Because of most vegetables hardy texture, unless you’re using it on softer mushrooms, zucchini, or summer squash, most vegetable marinades don’t infuse much flavor into grilled vegetables. Due to that fact and that I like the natural, caramelized sugars in grilled vegetables to shine through, I don’t feel there’s a need to marinate vegetables before grilling. Sugary marinades also have a tendency to burn and cause flare-ups.

Instead of a marinade, simply flavor your vegetables with:

  • Extra virgin olive oil
  • Kosher salt
  • Freshly ground black pepper

If you want more flavor for the vegetables, add a sauce after grilling, like:

If you do wish to marinade your veggies before grilling, place the sliced vegetables in a gallon-size zippered freezer bag with one of these marinades for 1 hour up to overnight:

    • Master Asian marinade
    • Greek salad dressing marinade
    • Vietnamese dressing marinade
    • Balsamic marinade: 1/2 cup olive oil, 1/4 cup balsamic vinegar, 1 teaspoon minced garlic, 1/2 teaspoon kosher salt and freshly ground black pepper

How to prepare vegetables for skewers

Herbs and Spices That Go Well With Grilled Vegetables

If you’re looking to up your basic seasoning game, mix in minced herbs or spices to the olive oil, kosher salt and black pepper, such as:

  • Tarragon
  • Oregano
  • Marjoram
  • Mint
  • Basil
  • Garlic
  • Cumin
  • Chile powder
  • Allspice
  • Italian seasoning blend
  • Ginger

How to prepare vegetables for skewers

The Best Way to Grill Skewered Vegetables

  1. Cut the vegetables the same thickness so they cook at the same rate. Slicing the veggies too thin will make them too tender and fall off the skewers.
  2. Give your veggies an oil down. Follow the golden rule of grilling: oil what you grill, not the grill itself. Drizzle the skewered vegetables with olive oil and spread it evenly with your fingers.
  3. Season simply. Sprinkle the vegetables somewhat generously with kosher salt and freshly ground black pepper. They absorb the salt as they cook, enhancing their inherent sweetness. Feel free to add dried herbs such as oregano, mint, tarragon, or basil if you’d like.
  4. Grill ’em up hot. Start your veggies over medium heat, about 350°F to 450°F. Close the grill lid and cook the vegetables undisturbed, rotating every 3-5 minutes until cooked through.
  5. Close the lid. Closing the lid of your grill creates the same environment as an oven, baking the vegetables as they lightly char.

How to prepare vegetables for skewers

Are Grilled Vegetables Healthy?

Sure, antioxidant-rich veggies are good for you, but what about when they’re grilled? The question sometimes arises: Can grilling be bad for you?

After digging around the internets, the answer is clear: Grilled vegetables are the best, healthiest way to grill.

According to WebMD, grilled vegetables are safe to grill because risk-potential PAHs and HCAs don’t form on grilled fruits and vegetables. Vegetables don’t have fat to render and drip onto the grilling element to cause the flare-ups to flap back these compounds back onto the food.

What to Serve With Grilled Vegetables

with the addition of herbs or spices to the olive oil, salt and pepper,

If you make this recipe, please let me know! Leave a rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.

These marinated fresh veggie kabobs are packed with tons of flavor – perfect as a healthy side dish to any meal!

How to prepare vegetables for skewers

With my half marathon coming up in just 51 days, this is my attempt at eating like a champ. And if all dishes were like this, I could easily give up meat and become a vegetarian tomorrow.

How to prepare vegetables for skewers

Plus, colorful veggies are much more fun and appealing to eat. It’s like sprinkles in savory food form.

How to prepare vegetables for skewers

And my apologies on the mass photography here. I got a little carried away with my rainbow veggies.

How to prepare vegetables for skewers

If you’re not keen on any of the vegetables included here, feel free to omit as needed. The star here is the garlic lemon marinade, a simple concoction of olive oil, fresh garlic, lemon juice and some dried herbs. It’s super simple but it’s packed with tons of flavor.

How to prepare vegetables for skewers

And you can either grill or roast these. I had to go with the latter since an outdoor grill is not much of an option in a small metropolitan apartment!

How to prepare vegetables for skewers

Still, grilled or roasted, these kabobs are easy to whip up and they’re sure to give you your daily serving of veggies. Feel free to serve them as a light lunch or as a side dish to any meal, although no one one will be paying attention to the main dish when these are on the table!

How to prepare vegetables for skewers

Vegetable Kabobs

Yield: 6 servings

prep time: 25 minutes

cook time: 10 minutes

total time: 35 minutes

These marinated fresh veggie kabobs are packed with tons of flavor – perfect as a healthy side dish to any meal!

How to prepare vegetables for skewers


  • 2 cups cremini mushrooms
  • 1 cup cherry tomatoes
  • 1 red bell pepper, cut into chunks
  • 1 green bell pepper, cut into chunks
  • 1 red onion, cut into chunks
  • 1 zucchini, sliced into thick rounds
  • 1 yellow zucchini, sliced into thick rounds

For the marinade

  • 1/4 cup olive oil
  • 3 cloves garlic, pressed
  • Juice of 1 lemon
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • Kosher salt and freshly ground black pepper, to taste


  1. Preheat oven to 400 degrees F.
  2. In a small bowl, whisk together olive oil, garlic, lemon juice, oregano and basil; season with salt and pepper, to taste.
  3. Thread mushrooms, tomatoes, bell peppers, onion and zucchini onto skewers. Place skewers onto a baking sheet. Brush olive oil mixture onto the skewers and let sit for 10-15 minutes.
  4. Place into oven and roast until tender, about 10-12 minutes.*
  5. Serve immediately.


*These can be grilled over medium high heat, about 5-6 minutes per side.

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.

Vegetable kabobs are a savory, mouthwatering treat no matter how you prepare them. Kabobs are essential for any cookout, but if the weather isn’t cooperating or you don’t have access to a grill, roasted vegetable kabobs are just as tasty. Make sure you have plenty of veggie kabobs on hand, because this side dish on a stick will disappear fast!

Whether you spell them vegetable kabobs or vegetable kebabs, we can all agree they’re delicious! When roasting a skewer of vegetables it’s important to consider that your vegetables will all be roasted on a skewer together, so it’s important to choose veggies with similar cooking times.

Follow these roasting time guidelines for roasting vegetables at 450°F:

  • Carrots, parsnips, new potatoes, regular potatoes, and sweet potatoes all need to roast for approximately 40 to 45 minutes.
  • Onions, cut into wedges, need to roast between 30 and 45 minutes.
  • Fennel, Brussels sprouts, baby beets, and regular beets (cut into 1-inch pieces) can all roast for 30 to 40 minutes.
  • If you’re roasting tomatoes, we recommend roma tomatoes, halved lengthwise. Roast for 20 to 30 minutes.
  • Zucchini, pattypan squash, yellow summer squash, eggplant, sweet peppers (also called bell peppers), asparagus, baby leeks, and cauliflower all need to roast for 10 to 15 minutes.

You can mix and match veggies with different roasting times, but you may need to cut the vegetables that traditionally have a longer roasting time into smaller pieces, and they might be a little less tender. Once you’ve chosen your vegetables, turn them into veggie kabobs by threading them onto a skewer. To season, you can either toss your veggies in a seasoned oil mixture before skewering them, or brush them with oil and sprinkle with seasoning after making your kabobs. Follow the roasting times listed above for roasting your raw vegetable skewers.

How to Make Grilled Vegetable Kabobs

Grilled vegetable skewers are just as tasty as their roasted counterparts. The process is the same—prep your veggies, thread them onto skewers, season, and grill. Just be sure to soak wooden skewers in water for 30 minutes before threading on veggies and grilling if you’re not using metal skewers. If you’re a beginner, a good place to start is this easy vegetable kabob recipe:


  • 2 medium potatoes, quartered
  • 2 small red onions, each cut into four wedges, or 8 red boiling onions
  • 8 baby squash (such as zucchini and/or yellow summer squash)
  • 8 medium fresh mushrooms
  • 8 miniature sweet peppers or 1 to 2 small red and/or orange sweet peppers, cut into 1-inch pieces
  • ¼ cup bottled oil-and-vinegar salad dressing
  • 2 teaspoons snipped fresh rosemary or ½ teaspoon dried rosemary, crushed
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper

Step One: In a medium saucepan cook potatoes and onions, covered, in a small amount of lightly salted boiling water over medium heat for 8 to 10 minutes or until nearly tender, adding the squash and mushrooms for the last 1 minute of cooking time. Drain well. Cool slightly.

Step Two: On eight 10-inch skewers alternately thread potatoes, onions, squash, mushrooms, and sweet peppers, leaving a ¼-inch space between pieces. In a small bowl combine salad dressing, rosemary, salt, and black pepper; brush over vegetables.

Step Three: Place kabobs on the rack of an uncovered grill directly over medium coals. Grill for 10 to 12 minutes or until vegetables are tender and lightly browned, turning and brushing occasionally with dressing mixture. Makes 8 servings.

To make this recipe in your broiler: Place kabobs on the greased unheated rack of a broiler pan. Broil about 3 to 4 inches from the heat for 10 to 12 minutes or until vegetables are tender and lightly browned, turning and brushing occasionally with dressing mixture.

Published: Jun 24, 2019 · Modified: Jul 13, 2020 by Sina · This post may contain affiliate links · Leave a Comment

How to prepare vegetables for skewers

These grilled vegetable kabobs with red onion, bell peppers, zucchini, and corn are perfect for your next BBQ! They’re grilled to perfection and drizzled with an easy olive oil and garlic marinade with freshly chopped herbs. Just perfect for summer!

How to prepare vegetables for skewers

I love grilled vegetables! They’re healthy, easy to make, and they just make the perfect side dish for BBQs. And I mean just look at these vegetables skewers – they’re far from boring!

On the contrary, they’re colorful, fresh, and require only very simple ingredients.

How to prepare vegetables for skewers

What You Need For The Vegetable Kabobs:

The ingredient list for the grilled vegetable skewers is pretty short. You only need fresh and simple ingredients you can find in every supermarket.

  • red onions
  • yellow, orange, red, and green bell peppers
  • zucchini
  • corn cobs
  • button mushrooms
  • fresh rosemary, oregano, and thyme
  • garlic
  • salt
  • olive oil

As always, you can find the full ingredient list and the recipe instructions in a separate, printable recipe box at the end of this post.

How to prepare vegetables for skewers

Vegetable Kabob Marinade

For the marinade I used a simple mixture of freshly chopped herbs, minced garlic, salt, black pepper, and olive oil. Just place everything in a small bowl and stir well.

I used fresh rosemary, oregano, and thyme. But you could also play around with the herbs a bit if you want. To make the kabobs a bit spicy, I sprinkled them with red pepper flakes.

You could also add a bit of fresh lemon juice if you want. I definitely prefer fresh herbs for the marinade, but you could also use dried herbs if that’s easier for you.

How to prepare vegetables for skewers

STEP 1: Soak the wooden skewers in water while you prepare the vegetables.

How to prepare vegetables for skewers

STEP 2: Wash the vegetables and cut all of them into similar shaped pieces (see photos). Make sure they roughly have the same size and shape, so some pieces won’t take longer than others on the grill. The corn cobs are pretty hard to chop, so make sure to use a sharp knife.

How to prepare vegetables for skewers

STEP 3: Assemble the chopped vegetables onto the wooden skewers. Start and end with a piece of red onion. Alternate between red onion, different colored bell peppers, and zucchini. I also added one button mushroom and a piece of corn to each skewer.

STEP 4: Lightly brush each skewer with olive oil.

How to prepare vegetables for skewers

STEP 5: Make the marinade. Roughly chop the fresh herbs (rosemary, oregano, and thyme) and press the garlic. Place everything into a small bowl and add the olive oil, salt, and pepper. Stir well.

STEP 6: Drizzle over the vegetable skewers.

How to prepare vegetables for skewers

STEP 7: Preheat your grill. Once the grill is hot, place the skewers directly on the grill and grill them over medium heat for about 5 minutes on each side or until the vegetables are soft and browning around the edges. This should take about 10-15 minutes. Make sure they don’t get too dark. Carefully turn them after 5 minutes using barbecue tongs.

STEP 8: Serve immediately. Drizzle with more marinade if you want.

How To Grill Vegetable Kabobs

My favorite way to make grilled vegetables kabobs is on a gas grill. We usually grill them over medium heat, so they’re nicely browning around the edges.

Always make sure they don’t get too dark, so flip them after about 5 minutes with barbecue tongs.

If you don’t own a grill, you could also make them in a grill pan on the stove top or on an electric grill. However, they won’t have that smoky taste they get on a real grill. But they will still be super delicious!

How to prepare vegetables for skewers

Recipe Notes

  • Try to equally chop your vegetables, so they have a similar size and shape. They don’t have to be perfect, just roughly the same. That’s important because otherwise some pieces might take longer on the grill than others.
  • I recommend placing red onion pieces at both ends of the skewers.
  • The vegetable kabobs are best if you prepare them on the grill. But don’t worry, if you don’t have a grill. You could also use a grill pan on the stove or an electric kitchen grill.
  • It’s okay it the vegetables are a bit brown around the edges. But don’t let them get too dark.
  • The corn cobs are a bit hard to chop into pieces, so make sure to use a good knife. If you’re using wooden skewers like I did, you will also need a metal skewer first to make a little whole into the corn cob, so you can put them on the wooden skewer.

How to prepare vegetables for skewers

What To Eat With Vegetable Kabobs:

There are so many delicious ways to enjoy these grilled vegetable kabobs.

Here are some ideas! You could eat them with:

  • a big green salad
  • pita bread or grilled French bread slices (I love adding some minced garlic, herbs, and olive oil on top before grilling them)
  • yogurt garlic sauce (use a plain, unsweetened plant-based yogurt such as coconut yogurt)
  • vegan aioli
  • guacamole
  • grilled tofu or tempeh
  • chimichurri sauce
  • hummus
  • pasta salad

Other Vegan Grilling Recipes You Might Like:

  • Vegan Black Bean Burgers (Grillable)
  • 30 Vegan BBQ & Grilling Recipes
  • Southwestern Pasta Salad
  • Easy Pasta Salad with Tomatoes and Basil
  • Mexican Street Corn Salad with Chipotle Dressing
  • Vegan Potato Salad

I hope you like these grilled vegetable kabobs as much as we do around here.

If you give them a try, I’d love to know what you think about them. Just leave me a comment and a star rating below. Your comments really make my day!

You like my recipes and want to see more? Then follow me on Facebook, Instagram, or Pinterest!

How to prepare vegetables for skewers

How to prepare vegetables for skewers

When BBQ season swings around again, it’s always an excellent opportunity to brush up on those outdoor cooking skills, and re-visit recipes with more technique.

Like, learning how to grill skewers. They’re a great addition to any grill, and succulent skewers of marinated and flame grilled meat, seafood, fish or vegetables are always going to be a crowd pleaser but can be a challenge to perfect.

If you suffer from unevenly cooked kebabs, or dried out meat or burnt raw vegetables, discover these few tips to ensuring tasty skewers, that you’ll be worshipped for, grill after grill.

How to Grill Skewers

Whether you choose meat, fish, seafood or vegetable skewers or a combination, there are a few points common to all, like which skewers to use, how to thread the ingredients and what coals to use for maximum flavour.

Wood or Metal Skewers?

Firstly you’ll need to select your skewers. They can be either metal or wood – and there are pros and cons for each.

Flat stainless steel metal skewers are the most reliable as they discourage the food from spinning round each time you turn them on the grill. They should be ideally about 12 inches long. Metal skewers are also re-usable, making them an environmentally friendly choice.

Wood skewers and particularly bamboo skewers are popular and cheap – but with one big downside – they burn easily. They need to be soaked in water for at least thirty minutes first until saturated to prevent them from burning on the grill.

How to thread a skewer?

How the meat, fish or vegetables are threaded onto the skewer also makes a difference to the result.

Make sure the skewer is consistent and balanced to ensure all the pieces cook in a similar time.

Thread the cubes so that they touch but are not squeezed tightly together, otherwise, you’ll end up with an uneven cook.

What coals to use for a bbq?

Matt Arbergel from Yardbird in Hong Kong recommends using the best quality hardwood charcoal you can find with a high carbon content and to make sure it’s evenly heated before you start cooking.

Skewer Recipes

Now you’ve mastered the basic techniques it’s time to roll up your sleeves and get to work cooking. Here’s a selection of the best skewer recipes that’ll make the menu for meat eaters, seafood lovers and vegetarians.

How to Grill Shrimp Skewers

Shrimp are very grill friendly. Plump, juicy and chargrilled in under 5 mins they’re a great finger food to have at the ready.

Make sure to marinade them first in a combination of olive oil lemon juice cilantro hot sauce garlic salt.

The shrimps can be skewered and grilled for 2 minutes on each side before serving.

How to grill Chicken Skewers

Go for larger cubes of chicken to ensure they remain moist while grilling – at least one inch cubes.

Marinade the chicken before cooking to make sure the end result is extra flavourful and succulent. Here are 5 easy marinade recipes to get you started.

How to prepare vegetables for skewers

Find the recipe for grilled chicken skewers here.

How to prepare vegetables for skewers

Turkey Breast Skewers

How to prepare vegetables for skewers

Larger pieces of meat can be cooked in strips folded over on themselves like in this succulent recipe for healthy turkey skewers in the recipe here.

How to Grill Vegetable Skewers

How to prepare vegetables for skewers

When it comes to vegetable skewers, look for fruit or vegetables that will stay on the skewers and cook in roughly the same time.

Bell peppers, zucchini, yellow squash, onions, grape tomatoes, mushrooms, pineapple, mango, and peaches are all popular choices.

If you want to include veg that takes longer to cook, like corn or potatoes, par cook them first, then give them a final grill to pump up the flavour.

Or, if you want to go with kebabs for dessert try grilling up some pineapple skewers. Pineapple skewer recipe.

Grilled Fish Kebabs

Tuna, salmon and swordfish are all meaty and well structured fish that work well on the BBQ. Try this easy tuna recipe for marinated tuna, grilled until seared on the outside and pink on the inside.

How to grill skewers without burning the vegetables?

Cut your meat and vegetables into the same shape and size so that they cook evenly. Cut your meat and vegetables larger than the space between the grids. Wooden planks must be soaked (soaked) in water for about 30 minutes beforehand so that they do not burn. Wooden skewers should also be soaked.

How long do you need to cook the kebab?

Alternately place the chicken pieces, green pepper, onion and red pepper on skewers. Lightly grease the grids. Place the skewers on the prepared grill and brush with barbecue sauce. Cook for 15 minutes, turning and brushing with barbecue sauce or until chicken juices run clear.

How to cook store-bought kebab?

Bake the skewers in a 375 F oven for 20 to 30 minutes, turning occasionally. Although it takes a little longer than grilling, roasting your meat and vegetable skewers in the oven is an effective – and just as delicious – way to prepare your kebabs.

Can we put wooden skewers in the oven?

You can also use wooden skewers in the oven, in the toaster, or under your broiler or grill. Soak them before using as you would grill.

What do you clean kebabs with?

Grill the beef skewers to perfection on each side, then spread this delicious herb butter mixture. You can then serve one of the easiest dinners you’ve ever made. Everyone has their own steak preference and mine is the sirloin steak.

What is the best way to grill kebabs?

Place the meat cubes on skewers, about 4 to 6 pieces per skewer. 4) Then prepare the grill for instant cooking over medium heat (350-450 degrees) and let it preheat for 10-15 minutes. Brush the grills to clean them. 5) Now grill the skewers once or twice over medium heat.

How to keep the skewers moist?

Grating a small sweet onion gives the skewers such a wonderful flavor and keeps the meat nice and juicy. Don’t worry about a strong onion taste – if you RHEAT the onion, it will pierce the cell walls of the onion and release its pungent, flavorful gas. What remains is a softer, liquid-like onion with a tame taste.

What beef is used for the kebab?

The best cut of beef for kebabs is without a doubt the filet mignon. Other great beef options include porterhouse, and if it looks good at the butcher or meat counter, try a rib-eye as well. They all grill well and don’t need marinade to tenderize.

What are the best kebabs?

Farberware BBQ Bamboo Skewers, 75 pieces, 12 inch, Natural For starters and main courses: Flat bamboo skewers in Japanese paddle style. The versatile and affordable variant: 10-12 inch bamboo skewers. Best long-term choice: Norpro 12 inch stainless steel skewers.

How to grill kebab skewers?

GRILLING: Lightly grease the grates and heat over medium heat. Grill the skewers for 8 to 11 minutes, turning every few minutes until cooked through and lightly charred on all sides. After cooking (using either method), sprinkle the skewers with fresh parsley and additional black pepper (if desired).

How to cook frozen kebabs in the oven?

How to cook frozen kebab. These skewers can be taken straight from the freezer and placed on the grill. Cover and roast over medium heat, turning frequently, about 15 minutes in total. If the weather spoils your grill close-ups, bake the kebabs on a baking sheet in the oven at 400°F for 15 to 18 minutes.

Do I need to soak my bamboo skewers before grilling them?

Wooden skewers, such as the classic bamboo skewers pictured above, burn easily on a hot grill. Soaking them in lukewarm water for 10 to 30 minutes before putting them on will prevent the skewers from cooking with the food. Cooking is fun – at least it should be!

How do you ensure that the wooden skewers do not burn?

Don’t they burn? I mean, it’s generally recommended to soak wooden skewers in water for up to thirty minutes before using them to minimize the risk of fire. The wooden skewer absorbs water and is therefore flame retardant.

Can you put chopsticks in the oven?

To make the sticks safe for indoor play, we bake them on the lowest setting (175 – 200 °C or 80 – 90 °C) as we do with acorns and other nuts. The freshly cut twigs are examined for signs of insects and then used without cooking.

Do wooden skewers burn on the grill?

Unfortunately, you forgot one little thing – wooden skewers are made of combustible material, which means that they can quickly char and burn in any barbecue.

This delicious vegetable kabobs recipe is an easy and healthy side dish option. It is so tasty and flavor packed from the simple marinade. Serve it with grilled chicken or enjoy as a vegetarian option.

How to prepare vegetables for skewers

Vegetable kabobs recipe

We love to grill and frequently make Grilled Chicken Kabobs and Shrimp Kabobs. I always love the veggies so thought why not make kabobs with just vegetables? The results were amazing and I love having this healthy and delicious option.

It is a great way to use up veggies from the garden or farmer’s market that are in abundance. You can easily substitute or add vegetables based on what you have on hand. The skewers are also super easy to customize for what everyone likes.

The marinade is light and perfect for Summer. It is not hard at all to make and you probably already have what you need to make the marinade.

Let’s get started!

How to prepare vegetables for skewers

How to prepare vegetables for skewers


For the Kabobs:

  • Cremini Mushrooms
  • Cherry Tomatoes
  • Red Bell Pepper
  • Green Bell Pepper
  • Red Onion
  • Zucchini
  • Yellow Squash

For the Marinade:

  • Olive Oil
  • Lemon
  • Italian Seasoning
  • Garlic Powder
  • Salt and pepper

How to prepare vegetables for skewers

Let’s make Vegetable Kabobs marinade.

First, add the marinade ingredients to a small bowl and whisk together.

How to make vegetable kabobs:

Second, thread the veggies and mushrooms on the skewers. Keep making them until you run out of vegetables.

Finally, use a basting brush and brush the marinade all over the vegetables on the skewers.

How to prepare vegetables for skewers

Fire up your grill on medium high heat.

Place the vegetable kabobs on the grill and cook for 3 to 5 minutes on each side. This will vary based on preference. Just cook until they are the tenderness that you and your family prefer.

It is that simple! Enjoy!

Tip: You can also bake these veggie kabobs in the oven. Cook for 15 to 20 minutes until the veggies are tender at 350 degrees.

This easy side dish is absolutely delicious and great for any night of the week. Give this a try and let us know how it turns out for you by leaving a comment.

How to prepare vegetables for skewers

How Long to Soak Skewers:

Wooden skewers need to soak in water at least 30 minutes before using. This is to prevent the wood from burning.

If you are using metal skewers, they do not need to be soaked. However, make sure to handle with care using a hot pad.

We enjoy making kabobs and do this frequently. If you do as well, it might be worth it to invest in a couple of packs of skewers.

How to prepare vegetables for skewers

  • Cooking and Prep:

40 m


Presents beautifully. Lovely on a bed of pasta, garnished with black sesame seeds.

Ingredients (13)

Salmon Vegetable Skewers

2 tablespoons brown sugar

2 tablespoons Gefen Honey

1 and 1/2 tablespoons margarine

6 tablespoons Dijon mustard

2 tablespoons Gefen Soy Sauce

2 tablespoons Gefen Olive Oil

1 box fresh mushrooms

1 yellow pepper

1 red pepper

1 large onion

1 box grape tomatoes

4 salmon fillets, cut into approximately 24 cubes

8 medium-sized skewers

Start Cooking

Prepare the Sauce

Combine the first six ingredients in a medium pot and cook until dissolved.

Prepare the Salmon Vegetable Skewers

Cut vegetables into chunks and thread alternately with salmon onto skewers, using two to three pieces of salmon on each skewer.

Lay skewers flat on cookie sheets; pour sauce over all, covering well. Bake at 350 degrees Fahrenheit for 30 minutes.

To prevent wooden skewers turning brown or burning, soak them in water for 1/2 hour before use.