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Grilled veggie kabobs with chimichurri sauce are incredible, and sure to be your next new favorite meal. Fresh and crispy bell peppers, earthy mushrooms and onions, and juicy sweet pineapple are grilled and basted with a delicious fresh chimichurri sauce. It’s a healthy, bright, and zesty dinner ready in less than 20 minutes. I’ve eaten them twice this week already and I have zero regrets.
Kabobs are a staple of backyard cookouts and BBQs. As a vegan or vegetarian, it can be tough to find something to grill that isn’t a disappointing meatless burger patty. Even for our meatless Monday folks, this is a winner. Hosting? I throw a bunch of these on the grill along with some chicken and beef skewers to satisfy our meat-loving attendees. Trust me, I bet they eat more of these veggie skewers than the meat ones.
The term “kabob” means “to grill” or “to roast.” Which means we get to fire up our grills, gather some skewers (and friends), and relax on the patio to enjoy this warm Spring weather with a beverage…or two. Whip up a quick chimichurri and some hands-off saffron rice to round out this satisfying meal.
Ingredients and Supplies
All you need are some skewers and some fruits and veggies! Use whatever you have on hand, or incorporate your favorites. I went traditional here, but there are so many options!
Note: it does help to separate the ingredients onto their own skewer so they can cook at their own individual rates. It’s not as pretty, but it’s the best way to grill them.
Skewers: If you use wooden skewers, just make sure to soak them in water for at least 30 minutes before you girl them to keep them from burning as fast. I finally made the switch to metal skewers and it was so worth it.
Veggies: Get creative and add a variety of veggies. I added pineapple to mine for the touch of sweetness, but you can easily customize these to fit any preference you have. Here are some more ideas:
- Bell Peppers
- Onions
- Mushrooms
- Zucchini or Squash
- Corn Cob Pieces
- Cherry Tomatoes
- Cauliflower or Broccoli
- Eggplant
Want some protein? Feel free to add some tofu or tempeh to your skewers up the grams of protein.
What do you serve kabobs with?
- Try this chimichurri sauce! It’s the perfect addition to baste the kabobs in and serve with.
- I love saffron rice and making a big bowl of kabob fixings and rice for a well-rounded meal.
- I also recommend other grains like couscous, pasta, orzo, and cilantro lime rice.
- Salads, pasta salads, potatoes, and fresh fruit or other great additions.
Storage
Proper storage is key to preserving the freshness and flavor of veggie kabobs. Before assembling, ensure that the vegetables are thoroughly washed and dried to remove any excess moisture, which can cause them to spoil more quickly.
Once skewered, veggie kabobs can be stored in the refrigerator for up to 24 hours, tightly wrapped in plastic wrap or stored in an airtight container to prevent them from drying out or absorbing odors from other foods.
Once grilled, leftovers should be kept in the fridge in an airtight container or wrapped in foil for up to three days.
Don’t Have a Grill? No Problem!
When it comes to cooking veggie kabobs, there are several methods to achieve optimal flavor and texture.
Grilling remains the preferred technique, to get that classic smoky char and caramelization on the vegetables. Whether using a gas or charcoal grill, preheat to medium-high heat and lightly oil the grates to prevent sticking. Arrange the skewers on the grill, rotating occasionally to ensure even cooking, until the vegetables are tender and slightly charred, typically 10-15 minutes.
Broiling the kabobs is a great alternative for those without access to an outdoor grill. Preheat the broiler on high and arrange the skewers on a foil-lined baking sheet, placing them under the broiler for 8-10 minutes, turning halfway through, until golden brown and tender.
Bake them by preheating the oven to 425°F (220°C) and arrange the skewers on a parchment-lined baking sheet. Roast for 20-25 minutes, flipping halfway through, until the vegetables are caramelized and fork-tender.
Try these related recipes:
The Best Seasoned Potato Wedges
Roasted Cauliflower with Lemon Tahini Dressing
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Veggie Kabobs with Chimichurri
Incredible grilled veggie kabobs with fresh and crispy bell peppers, earthy mushrooms and onions, and juicy sweet pineapple. Basted with a delicious fresh chimichurri sauce for a bright and zesty dinner ready in less than 20 minutes.
Kabobs
- 10 skewers
- 2 cups pineapple chunks
- 1 green bell pepper
- 1 red bell pepper
- 1/2 red onion
- 1 package baby bella or cremini mushrooms
Chimichurri
- 1 cup parsley-chopped
- 1/3 cup olive oil
- 2 tbsp red wine vinegar
- 1 tbsp minced garlic
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp cracked pepper
- 1/2 tsp red pepper flakes (optional)
If you are using wooden skewers, soak them in water for at least 30 minutes to prevent them from burning on the grill.
Preheat the grill to around 400 degrees.
Wash produce. Cube the pineapple, and slice the bell peppers and onion into bite-size chunks.
Skewer your veggies alternating between bell peppers, onion, and mushrooms. Place the pineapple on separate skewers since they will cook a little less than the veggies. Or keep them all together if you prefer.
Mix together the chimichurri ingredients and baste the skewers before placing on the grill.
Grill for 10-12 minutes turning every few minutes to char evenly. Remove from heat and baste with additional chimichurri if desired. Serve warm with saffron rice.
Store leftovers in the fridge in a covered container for a couple of days. The mushrooms will lose their texture after a day or two.
October 1, 2024 at 12:21 pm[…] Grilled Veggie Kabobs with Chimichurri […]