Grilled Veggie Kabobs Recipe

Flavorful veggies are really easy to make on the grill and a sure-fire way to please your family and friends.

The marinade for this recipe uses oregano, lemon, olive oil and garlic for a mouthwatering Mediterranean flavor that is super-quick to make. Add some cubes of tofu or another favorite source of protein and you’ve got yourself the perfect summer meal.

Save this super recipe for the next time you fire up the backyard barbecue!

Marinade
1/2 cup olive oil
3 tablespoons fresh lemon juice
2 teaspoons salt
1 teaspoon freshly-ground black pepper
1 1/2 teaspoons dried oregano
2 cloves garlic, mashed

Veggies
4 medium-size red onions, quartered
2 medium-size green zucchini, cut into 1-inch pieces
2 medium-size yellow summer squash, cut into 1-inch pieces
12 cremini mushrooms, stemmed
1 red bell pepper, seeded and cut into 1-inch pieces
1 package extra-firm tofu, cut into 1-inch cubes (optional)
1/4 pound feta cheese, crumbled, for garnish (optional)

1. Mix marinade ingredients in a small bowl, stirring to blend.

2. Place prepared vegetables, and tofu if using, in a 2-gallon zipper-top plastic bag. Pour in the marinade, seal the bag, and turn over to coat everything. Marinate in the refrigerator 1 to 4 hours.

3. When ready to cook, remove vegetables from marinade and thread onto kabob rods, if using rotisserie, or skewers if using grill. Leave a little space between the vegetables for air to circulate. Grill using rotisserie or directly on grill until all vegetables are golden and tender, 20 to 25 minutes.

4. Remove from rods or skewers and serve warm, garnished with the crumbled feta, if desired.

Adapted from The Ultimate Rotisserie Cookbook, by Diane Phillips (Harvard Common Press, 2002). Copyright (c) 2002 by Diane Phillips. Reprinted by permission of Harvard Common Press.
Adapted from The Ultimate Rotisserie Cookbook, by Diane Phillips (Harvard Common Press, 2002).

4 comments

William C
William C1 years ago

Thanks for sharing.

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W. C
W. C1 years ago

Thank you.

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RIck L.
Vik J11 years ago

awesome but no spices like Persian Kebabs. I recommend a substitution f the o for an a and pronounce it the Persian and go with skewers instead of rods. Sorry Annie you are missing the Persian masalas here so this must be a recipe closer to Turkey or worked down on the spices for the Americanizaton of it

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