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:
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1 red bell pepper, cut into chunks
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1 yellow bell pepper, cut into chunks
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1 zucchini, sliced into thick rounds
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1 red onion, cut into wedges
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1 cup mushrooms (whole or halved)
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1 tablespoon olive oil
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Salt and pepper, to taste
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Skewers (wooden or metal)
For the Fajita Butter:
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1/4 cup unsalted butter, softened
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1 teaspoon chili powder
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1/2 teaspoon smoked paprika
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1/2 teaspoon cumin
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1/4 teaspoon garlic powder
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1/4 teaspoon onion powder
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1/4 teaspoon salt
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1 tablespoon fresh lime juice
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1 tablespoon chopped cilantro (optional)
Instructions
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Soak wooden skewers in water for at least 30 minutes if using. Preheat grill to medium-high heat.
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Prep the veggies: Toss bell peppers, zucchini, onion, and mushrooms with olive oil, salt, and pepper.
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Assemble kabobs: Thread vegetables onto skewers, alternating colors and textures.
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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.
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Grill the kabobs: Place on the grill and cook for 10–12 minutes, turning every few minutes, until veggies are tender and slightly charred.
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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
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Use any grill-friendly vegetables you like—eggplant, cherry tomatoes, or squash all work well.
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The fajita butter can be made ahead and stored in the fridge for up to 5 days.
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For a full meal, serve over rice, couscous, or with grilled chicken or tofu.