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Grilled Vegetable Kabobs with Fajita Butter

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Grilled Vegetable Kabobs with Fajita Butter are a vibrant, smoky, and flavor-packed side or main dish that’s perfect for summer grilling. Colorful veggies are skewered and grilled to perfection, then brushed with a rich, spiced fajita butter that melts into every crevice, delivering bold Tex-Mex flavor in every bite. They’re easy to make, customizable, and a delicious way to enjoy fresh produce.

Why You’ll Love This Recipe

  • A fun and colorful way to eat more vegetables
  • The fajita butter adds a bold, smoky, and zesty punch
  • Perfect for outdoor grilling or indoor grill pans
  • Can be served as a side, appetizer, or vegetarian main
  • Naturally gluten-free and vegetarian
  • Great for meal prep and cookouts
  • Easy to adapt to seasonal vegetables
  • Kid-friendly and great for picky eaters
  • Ready in under 30 minutes
  • Crowd-pleasing presentation and flavor

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • Zucchini
  • Yellow squash
  • Red bell pepper
  • Green bell pepper
  • Red onion
  • Cherry tomatoes
  • Olive oil
  • Salt and pepper
  • Wooden or metal skewers

For the Fajita Butter:

  • Unsalted butter, softened
  • Chili powder
  • Smoked paprika
  • Garlic powder
  • Onion powder
  • Ground cumin
  • Lime juice
  • Fresh cilantro, chopped (optional)

directions

this recipe
  1. Soak wooden skewers in water for at least 20 minutes (if using).
  2. Preheat your grill or grill pan over medium-high heat.
  3. Cut zucchini, squash, bell peppers, and onion into evenly sized chunks. Leave cherry tomatoes whole.
  4. Toss vegetables in olive oil and season with salt and pepper.
  5. Thread vegetables onto skewers, alternating for color and variety.
  6. In a bowl, mix softened butter with chili powder, smoked paprika, garlic powder, onion powder, cumin, lime juice, and chopped cilantro.
  7. Grill kabobs for 10–12 minutes, turning occasionally until vegetables are tender and lightly charred.
  8. During the last few minutes of grilling, brush generously with fajita butter.
  9. Remove from grill, brush with any remaining fajita butter, and serve immediately.

Servings and timing

This recipe makes about 4 servings.
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes

Variations

  • Add Protein: Include cubes of tofu, halloumi, or marinated chicken on the skewers.
  • Spicy Version: Add cayenne pepper or crushed red pepper flakes to the fajita butter.
  • Citrus Twist: Add orange zest or juice for a sweeter citrus flavor.
  • Herby Boost: Mix in fresh oregano or thyme into the fajita butter.
  • Different Veggies: Try mushrooms, eggplant, corn slices, or asparagus.
  • Vegan Option: Use a plant-based butter for the fajita mixture.
  • Serve Bowl-Style: Remove from skewers and serve over rice or quinoa with avocado and salsa.

storage/reheating

  • Storage: Store leftover grilled vegetables in an airtight container in the refrigerator for up to 3 days.
  • Reheating: Reheat on a skillet over medium heat, in the oven at 350°F (175°C) for 10–15 minutes, or in the microwave in 30-second bursts.
  • Freezing: Not recommended as the texture of grilled vegetables can become mushy after thawing.

FAQs

Can I make these kabobs ahead of time?

Yes, you can prep and skewer the vegetables ahead. Store them in the fridge for up to 24 hours before grilling.

What’s the best way to keep the veggies from falling off the skewers?

Use flat metal skewers or double up wooden skewers for more stability.

Can I use store-bought fajita seasoning instead?

Yes, mix it into the softened butter to create a shortcut version of fajita butter.

Do I need to peel the vegetables?

No, just wash them thoroughly. The skins help hold the shape and add texture.

Can I cook these in the oven?

Yes, roast on a baking sheet at 425°F (220°C) for 20–25 minutes, turning once and brushing with fajita butter at the end.

How do I make this recipe vegan?

Use vegan butter or olive oil in place of dairy butter for the fajita mixture.

Can I grill these kabobs indoors?

Yes, a stovetop grill pan or electric grill works well. Just make sure it’s preheated and oiled.

What’s the best way to serve these?

Serve as a side with grilled meats, or over rice, quinoa, or a salad as a main dish.

How spicy is the fajita butter?

It’s mild to medium, depending on the amount of chili powder. You can adjust to taste.

Can I add cheese to these kabobs?

Grilled halloumi or sprinkling with queso fresco after grilling adds a great salty bite.

Conclusion

Grilled Vegetable Kabobs with Fajita Butter are a delicious way to bring bold flavors to fresh veggies. Whether you’re cooking out in the summer or grilling indoors year-round, this recipe is easy, adaptable, and sure to impress. With a touch of smoky spice and buttery richness, it’s a tasty twist on classic grilled vegetables that you’ll want to make again and again.

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Grilled Vegetable Kabobs with Fajita Butter

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  • Author: clara
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 27 minutes
  • Yield: 4 servings
  • Category: Side Dish, Main
  • Method: Grilling
  • Cuisine: Tex-Mex, American
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Description

These grilled vegetable kabobs are smoky, colorful, and bursting with flavor—thanks to a rich fajita-style butter that melts right over the hot veggies. They’re the perfect side or main for summer grilling and go great with rice, tacos, or grilled proteins. Easy to make and totally customizable!

Ingredients

For the Kabobs:

  • 1 red bell pepper, cut into chunks

  • 1 yellow bell pepper, cut into chunks

  • 1 zucchini, sliced into thick rounds

  • 1 red onion, cut into wedges

  • 1 cup mushrooms (whole or halved)

  • 1 tablespoon olive oil

  • Salt and pepper, to taste

  • Skewers (wooden or metal)

For the Fajita Butter:

  • 1/4 cup unsalted butter, softened

  • 1 teaspoon chili powder

  • 1/2 teaspoon smoked paprika

  • 1/2 teaspoon cumin

  • 1/4 teaspoon garlic powder

  • 1/4 teaspoon onion powder

  • 1/4 teaspoon salt

  • 1 tablespoon fresh lime juice

  • 1 tablespoon chopped cilantro (optional)

 

Instructions

  1. Soak wooden skewers in water for at least 30 minutes if using. Preheat grill to medium-high heat.

  2. Prep the veggies: Toss bell peppers, zucchini, onion, and mushrooms with olive oil, salt, and pepper.

  3. Assemble kabobs: Thread vegetables onto skewers, alternating colors and textures.

  4. Make the fajita butter: In a small bowl, mix together the softened butter, chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, lime juice, and cilantro. Set aside.

  5. Grill the kabobs: Place on the grill and cook for 10–12 minutes, turning every few minutes, until veggies are tender and slightly charred.

  6. Add fajita butter: While the kabobs are still hot, brush or spoon the fajita butter over the top. Let it melt and soak in before serving.

 

Notes

  • Use any grill-friendly vegetables you like—eggplant, cherry tomatoes, or squash all work well.

  • The fajita butter can be made ahead and stored in the fridge for up to 5 days.

  • For a full meal, serve over rice, couscous, or with grilled chicken or tofu.

 

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