Grilled Veggie Kabobs

Turn on your grill and cook these delicious Veggie Kabobs that are perfectly marinated in simple spices, tamari sauce, and a splash of lemon. They’re loaded with colorful vegetables and make the easiest healthy meal, whether served with rice, your favorite sauce, or wrapped in a pita.

My favorite season is almost here: Summer! Getting outdoors is a must during the warm months, and grilled veggie skewers are one of my favorite ways to add more meatless meals into our dinner rotation. I love serving them with a scoop of fluffy homemade rice and a generous dollop of vegan tzatziki, and a squeeze of fresh lemon on top, exactly how you see it in my featured image above.

My husband is usually the one manning the grill, and he actually loves grilling these kabobs. He’ll often throw on a few spicy black bean burgers and hemp burgers for his friends too, especially when we’re hosting. And yes, all my recipes get five-star reviews from our guests, even if they don’t leave it on the blog, I hear it every time they go back for seconds. Ha!

🥘 Ingredients

For the most delicious and colorful grilled veggie kabobs, I use a mix of vegetables and spices that are super simple and I’m pretty sure you already have them in your kitchen.

Vegetables for skewers: I use yellow, orange, and green peppers for sweetness and color, red onion, zucchini for tenderness, mushrooms for a juicy texture, and cherry tomatoes for a juicy pop.

For the marinade: I mix garlic, Greek oregano, thyme, lemon juice, tamari, sea salt, black pepper, veggie broth, and a drizzle of olive oil if I’m using it.

🔪 How To Make

My recipe for vegetable kabobs is super easy to make, just follow my steps and turn on the grill while you sip a refreshing lemonade. Here is how I make them:

Make the marinade: First thing I do is mixing all the marinade ingredients in a shallow dish or pan and set it aside. Sometimes I toss everything into a large plastic bag instead, which makes it easy to coat the veggies evenly.

Prep the vegetables: I cut the peppers, onion, and zucchini into large chunks, and leave the mushrooms and tomatoes whole since they’re small enough. Then I thread the veggies onto skewers, mixing them up however I like, usually about 16 pieces per kabob.

Grill and serve: I cook the skewers on an outdoor grill over medium heat for about 7 minutes on one side, then flip and grill the other side for another 7 minutes. Serve with sides of choice!

📖 Variations

These grilled veggie kabobs are one of my favorite summer meals, and I like how easy they are to switch up. For a variation, I suggest trying these:

Add tofu or tempeh: I like to add about 1 cup of cubed tofu or tempeh to the skewers. I marinate them with the veggies so they absorb the same flavor.

Try a different marinade: I enjoy switching it up with 2 to 3 tablespoons of harissa or a balsamic glaze instead of the usual lemon tamari mix. It gives the kabobs a whole new flavor I really like.

Mix in fruit: I add about 1/2 cup of pineapple chunks or sliced peaches to the skewers for a little sweetness. They grill phenomenal and go so well with the savory veggies.

🍽 Serving Suggestions

If you asked me my favorite way to enjoy these grilled veggie kabobs, I’d say it’s serving them with fluffy cilantro lime rice and sneaking in some vegan sausages for that meaty flavor that grills up perfectly alongside the veggies.

When we have friends over for a backyard BBQ and the kids are running around, I always set out a big bowl of my vegan tzatziki and a tray of Greek fries with vegan mayo, so everyone finds something they love. I’ve also tried tucking the grilled veggies into warm pita bread with a spoonful of butter bean hummus, and it’s such a hands-on way to enjoy them.

🧊 Storage Directions

Refrigeration: I keep any leftover kabobs in an airtight container in the fridge. They stay fresh for up to 3 to 5 days, and I just grab them as needed.

Freezing: I usually don’t freeze these since the veggies tend to get soft.

Reheating: I use whatever’s easiest that day, stovetop, microwave, or air fryer. The air fryer gives them a nice texture again, but the microwave works just fine too.

❓Recipe FAQs