Grilled Vegetable Kebabs

These Grilled Vegetable Kebabs are the perfect option for the grill this summer. They combine fresh summer veggies with spicy Shawarma Marinade for a Middle Eastern-Inspired take on this grilled classic.

Hearty enough to be a vegetarian main dish, but also perfect as a side dish to any additional protein – tofu, tempeh, meat, etc.

For more low-effort vegan side dishes try this Instant Pot Brown Rice Risotto or Roasted Cauliflower Steaks seasoned with Montreal Steak Seasoning. 

Why You’ll Love These Grilled Vegetable Kebabs

• Fresh & spicy – There is nothing like fresh veggies in the summer. You can use whatever veggies you like for these kebabs. When combined with the spicy Shawarma marinade, you’ll have a perfect combo.
• Grill or Bake – Don’t have a grill? You can easily bake these kebabs in the oven.
• Adjustable – Not a fan of Shawarma flavors? Try a different marinade like Homemade Italian Dressing or Maple Dijon Vinaigrette.

Ingredients for Grilled Vegetable Kebabs

• Fresh Veggies – My staple kebab vegetables are zucchini, yellow squash, bell peppers, red onion (or shallot), and baby bella mushrooms. Feel free to try any veggies you like – carrots, brussel sprouts, etc. Or add some protein right onto to skewers with the veggies (tofu anyone?).
• Shawarma Marinade – I used a marinade made from my Shawarma spice mix and olive oil. You can get creative and use any flavors you like.

How to Make Grilled Vegetable Kebabs

Start by mixing the marinade. In a small bowl, add one part Shawarma spice blend and 2 parts olive oil. Mix until smooth and set aside.

Wash and chop all of your vegetables to roughly even sized pieces. It is important to cut the veggies to similar sizes so that they cook more evenly. Toss the sliced veggies into a large mixing bowl.

Pour the marinade over the vegetables and mix until all of the vegetables are evenly coated. You can wait to marinate the veggies until they are already on the skewers, but I find this method to result in less even distribution of the marinade.

Add the vegetable slices to the skewers in any pattern you prefer. Make sure to leave at least 1 inch empty at the end of the skewer so the veggies do not fall off on the grill.

Grill the assembled kebabs over medium-high heat for 15-20 minutes or until the desired level of doneness for the vegetables.

Remove from the grill, serve and enjoy!

Can You Make Vegetable Kebabs in the Oven?

Yes! Here is how to make vegetable kebabs in the oven:

Set oven to 400 degrees Fahrenheit. Place kebabs on a baking sheet and roast for 15-20 minutes. Optionally, you can broil for the final 5 minutes of cooking time in order to achieve the char that is typical of grilling.

How to Store Grilled Vegetable Kebabs

• Fridge: Leftovers will store in the fridge for 3-5 days when kept in an air-tight container. I find it easiest to store them with the skewer removed.

More Tips for Making Grilled Vegetable Kebabs

• Not Vegan? Use the marinade for your choice of meat in addition to the vegetables and add the meat to the skewers as well.
• Gluten-Free? This recipe is already gluten-free, you are all set!
• Looking for more Protein? Add pre-made vegan sausages, tofu, or tempeh to the skewers to give these vegan kebabs some added substance.

Grilled Vegetable Kebabs

These Grilled Vegetable Kebabs are made with an array of colorful summer veggies and marinated in a spicy Shawarma spice blend.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Main Course, Side Dish

Cuisine American, Middle Eastern

Servings 5 skewers

Calories 113 kcal

Equipment

• Chef's knife
• Skewers metal or wooden*
• Large mixing bowl

Ingredients

  

1x2x3x

• 1 medium zucchini
• 1 medium yellow squash
• 1 medium red bell pepper
• 1 medium orange bell pepper
• ½ large large red onion
• 2 cups baby bella mushrooms stems removed

For the Shawarma Marinade

• 1 tbsp Shawarma spice blend
• 2 tbsp olive oil

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Instructions

 

Make the Marinade

1. Combine the Shawarma spice blend and olive oil and mix until smooth. Set aside.

Make the Skewers

1. Wash and chop all vegetables to roughly even sized pieces.
2. Pour the Shawarma marinade over the vegetables and mix until all of the vegetables are evenly coated.
3. Place the vegetables on skewers in desired pattern.
4. Grill over medium heat for 15-20 minutes or until desired level of doneness for vegetables.
5. Enjoy!

Notes

*If you are using wooden skewers for these kebabs, make sure to soak them in water for 15 minutes prior to use to avoid splinters.

 

• Not Vegan? Use the marinade for your choice of meat in addition to the vegetables and add the meat to the skewers as well.
• Gluten-Free? This recipe is already gluten-free, you are all set!
• Looking for more Protein? Add pre-made vegan sausages, tofu, or tempeh to the skewers to give these vegan kebabs some added substance.

 

Nutrition

Serving: 1skewerCalories: 113kcalCarbohydrates: 10.9gProtein: 3.5gFat: 7.5gSugar: 6g

Keyword dairy-free, easy, egg-free, gluten-free, nut-free

Tried this recipe?Let us know how it was!

Last Updated on February 14, 2025