The Hungry Carrot is reader-supported. Posts may contain affiliate links.

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:

Black Bean Quinoa Burgers

The Best Seasoned Potato Wedges

Roasted Cauliflower with Lemon Tahini Dressing

If you tried this recipe, leave us a comment below, and follow us for more recipes on Instagram, Pinterest, and Facebook.

Print

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.

Course Dinner, Main Course, Side Dish

Cuisine Brazilian

Keyword chimichurri, kabobs, skewers

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Author Allison Crawford at The Hungry Carrot

Ingredients

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)

Instructions

• 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.

The post Veggie Kabobs with Chimichurri appeared first on The Hungry Carrot.

Fresh chimichurri is a simple yet vibrant marinade or sauce bursting with fresh flavors. Primarily a mix of parsley, olive oil, and red wine vinegar, there are lots of variations and uses for this delicious chimichurri. Different additions like red peppers, oregano, and minced garlic add lots of complexity to complement your favorite recipe. I love to use this chimichurri on grilled cauliflower steaks, kabobs, tacos, as a pasta sauce, or on tofu bowls.

History of Chimichurri

The roots of traditional Argentinian chimichurri trace back to the 19th century. The most commonly accepted legend is that Irish immigrants created the condiment out of a longing for Worcestershire sauce. However, its exact origins are shrouded in folklore. However it originated, this delicious sauce is more of an infused olive oil and an Argentinian mainstay. Most commonly it’s used as a table condiment for grilled meat, steak, and empanadas.

There are many variations that exist in Uraguay, Paraguay, and Brazil as well. Now it’s very common in most of Latin America. Compared to its spicier Mexican Chimichurri cousin, Argentinian Chimichurri typically has the bright and zesty flavors of fresh parsley and cilantro. Olive oil and red wine vinegar are the primary ingredients as well as dried oregano, salt, pepper, garlic, and chili peppers. It’s a fantastic melding of flavors for a quick dip, sauce, or marinade.

While I made this for vegan and vegetarian dishes, you can certainly make this to accompany a meat dish like steak or chicken. It’s surprisingly healthy and has a lot of toxin-binding capabilities thanks to the parsley. The antioxidant and immune support properties are a great support to organ health.

Fresh Chimichurri Ingredients

At the heart of chimichurri lies a simple yet powerful combination of fresh ingredients, each contributing to its distinct taste and aroma:

1. Parsley: The backbone of chimichurri, fresh parsley provides a bright, herbaceous flavor that forms the base of the sauce. Italian flat-leaf parsley is often preferred for its robust taste and vibrant green color.
2. Garlic: Aromatic garlic adds depth to chimichurri, infusing it with a rich, savory essence. Fresh garlic cloves are minced to release their potent flavor.
3. Olive Oil: High-quality olive oil serves as the emulsifier in chimichurri. It binds the ingredients together while imparting a smooth texture and a light fruity bitterness and nutty undertones.
4. Red Wine Vinegar: Tangy red wine vinegar lends a subtle acidity to chimichurri, balancing the flavors and enhancing its overall complexity. You can use other vinegar varieties, such as white wine vinegar or apple cider vinegar according to personal preference.
5. Oregano: Dried oregano contributes earthy notes and a hint of bitterness to chimichurri, complementing the freshness of the parsley and garlic. While fresh oregano can be used, dried oregano is more commonly employed for its concentrated flavor.
6. Red Pepper Flakes: For a touch of heat, red pepper flakes or chili peppers are often incorporated into chimichurri, providing a subtle kick without overwhelming the other flavors.
7. Salt and Pepper: Essential seasonings such as salt and pepper are added to taste, enhancing the overall balance of flavors and elevating the complexity of the sauce.

How to Use Chimichurri

Whether used as a marinade, condiment, or dipping sauce, chimichurri adds a layer of complexity that’s great on so many dishes:

1. Grilled Veggies: Perhaps the most traditional pairing, chimichurri is delicious when served alongside grilled vegetables like cauliflower steaks and veggie kabobs.
2. Tofu Marinade: Chimichurri also pairs exceptionally well with tofu adding a burst of freshness. Try it on a southwest-style tofu bowl with black beans, avocado, and quinoa, or even over rice and za’atar carrots.
3. Pasta and Bread: Being so versatile, it’s the perfect base for a fresh pasta sauce. One of my other favorites is to use leftovers for dipping oil with fresh bread.
4. Sandwiches and Wraps: Spread chimichurri onto sandwiches, wraps, or burgers for a burst of flavor. I love using it in a grilled cheese for a kick of flavor.
5. Dressing: Chimichurri is awesome as a salad dressing, taco or burrito sauce, drizzled on grilled portobello mushrooms, or corn on the cob. Try it over smashed potatoes too, it’s amazing.

Storage

• Store fresh chimichurri in an airtight container in the fridge for 3-4 days. 
• For longer storage, you can freeze it in an ice cube tray for up to three months. Transfer frozen cubes to a zip-close freezer bag. Defrost cubes of chimichurri in the fridge for several hours or overnight.
• I like to set it on the counter for a few minutes before I am going to use it. This allows the olive oil to come to room temp.

Try these other recipes:

Dairy-Free Garlic Aioli

Black Bean Quesabirria Tacos with Consume

Avocado Crema

If you tried this recipe, leave a comment below, and follow us for more recipes on Instagram, Pinterest, and Facebook.

Print

Fresh Chimichurri

A fresh vibrant blend of herbs and spices. A perfect marinade, condiment, and dipping sauce made of fresh parsley, garlic, olive oil, and red wine vinegar. Try it on kabobs, a dip for bread, or as a sandwich spread.

Course Sauces and Dips, Side Dish, Soups and Dips

Cuisine Argentinian

Keyword chimichurri, marinade, parsley, red pepper tomato sauce

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 4

Author Allison Crawford at The Hungry Carrot

Ingredients

• 1 cup parsley-chopped, stems removed
• 1 tbsp garlic minced
• 1/3 cup olive oil
• 2 tbsp red wine vinegar
• 1 tsp oregano-dried
• 1 tsp salt
• 1/2 tsp cracked pepper
• 1/2 tsp red pepper flakes (optional)

Instructions

• Finely chop the parsley leaves and garlic.
• Whisk all the ingredients together in a small container. Cover and let sit at room temperature for an hour before serving. Use as a spread, marinade, or sauce.
• Store in an airtight container in the fridge for up to 3-5 days.
• You can also blend this in a food processor or blender if you prefer a smoother consistency.

The post Fresh Chimichurri appeared first on The Hungry Carrot.