Vegetable Shish Kabobs

  • Yield : 10-12 skewers
  • Prep Time : 30m
  • Cook Time : 20m
  • Ready In : 50m

These shish kabobs are great because they’re all vegetable and full of flavour. The pieces are cut to similar sizes so they cook pretty evenly.

I’m actually not a huge fan of shish kabobs when there is meat involved. The meat is usually not a great cut and when there are vegetables involved they are between chunks of meat and not seasoned. When the vegetables are between pieces of meat they are usually undercooked because it takes a piece of chicken a lot less time to cook through then a red pepper to become soft.

Please separate your meat and vegetables and as a general rule don’t have each piece touching each other, they need room around them for the heat to get to them and cook through.  


  • Wooden skewers
  • 3 peppers (red, yellow, orange)
  • 2 small zucchinis
  • ½ red onion 
  • 3 Tbsp oil
  • 1 sprig rosemary
  • ½ lemon, zest and juice
  • 2 small cloves of garlic, smashed in garlic press


Step 1

Place skewers in a large pan, dish, Tupperware…anything that they can be laid flat in and soak in water for minimum 15 minutes.

Step 2

Cut peppers into small chunks. Because of the way the peppers were shaped we ended up almost folding the pepper pieces in half and skewering them in a ‘c’ shape.

Step 3

Cut red onion into small square pieces.

Step 4

Cut zucchini into small rounds (not in half and then into pieces, keep them whole).

Step 5

Put all the vegetables in a bowl with the oil, lemon juice, lemon zest (zested on a mircoplane) rosemary and garlic.

Step 6

Marinate for at least 15 minutes but the longer the better (up to overnight).

Step 7

Skewer the vegetables in any order you like. We skewered the zucchini so that they looked like coins on the skewer. It lets them get more colour and cook more evenly. We also put two pieces of red onion together touching because they take a little less time then then everything else and if they were on their own they would burn too fast. Make sure to leave a half-inch of space between each vegetable.

Step 8

Place on the bbq and cook for about 20 minutes flipping once so that all the vegetables get some colour and soften.

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