These Barbecue Vegetable Kebabs with a Mint & Lemon Marinade are a great grilling alternative for vegetarians. Packed full of flavour with the marinade and grilled to perfection.
Heading into the weekend once again and I can’t help myself from breaking out the barbecue. Seems to be an ongoing theme around here these days. So, what’s on the grill exactly? We got burgers and these vegetable kebabs.
Notes About The Kebabs
- The deliciousness in these kebabs comes from the tangy marinade, so don’t miss out. I used a combination of dried and fresh herbs in this marinade. It helps save on the bank by using dry herbs and then mixing in some fresh to bring that extra flavour.
- I think these kebabs could easily make a main course. And you could just as easily serve them with a dip of your choice. We served them with a yogurt dip and it went really well together.
- The vegetables that I used are merely a suggestion. You don’t have to to use two types of zucchini. Just use what you have on hand!
The kids had the barbecue hamburgers and I stuck with these kebabs and a little couscous. They go great with couscous and a Minted Yoghurt Dip to add an extra layer of flavour and texture.
Like what you see today? Don’t forget you can follow on Facebook for daily inspiration or over on Instagram where I sometimes do daily cooking videos for fun! I’m also on Pinterest which is a great place that you can save and share your favourite recipes. As well, if you haven’t yet, Subscribe to the newsletter. You’ll be notified whenever there’s a new recipe! You can do that at the top of the page.
Barbecue Vegetable Kebabs
Ingredients
For the kebabs:
- 24 Cherry tomatoes
- 1 large onion cut into 1 inch pieces
- 1 Red pepper cut into 1 inch pieces
- 1 green zucchini cut into 1/2 inch slices
- 1 yellow zucchini cut into 1/2 inch slices
For the marinade:
- 1/3 Cup olive oil
- Juice of one lemon
- 1 Teaspoon sea salt
- 1/2 Teaspoon fresh ground black pepper
- 1 Teaspoon brown sugar
- 2 Spring fresh mint finely chopped
- A few extra mint leaves roughly torn
- 1 Teaspoon oregano
- 1 Teaspoon rosemary
Instructions
- Combine all of the marinade ingredients (except the extra torn mint leaves) in a bowl and stir well. Pour over the vegetables and toss well to coat. Cover and refrigerate for at least an hour.
- When ready to cook, arrange your vegetables on the skewers however you like. With these kebabs I started and ended with cherry tomatoes and put one in the middle. Repeat for all kebabs.
- Turn on your grill and bring it up to a medium to high heat. Place the kebabs on the grill and cook, rotating every few minutes until they are cooked through but not burnt or too soft. Usually takes anywhere between 12-15 minutes.
- Remove from heat, pour over remaining marinade, toss over mint and serve straight away.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Thanks For Stopping By & Hope To See You soon!
