Vegetable Kebabs

Kebabs, aka kababs, are Middle Eastern, most likely originating in Persia, and may date back even further than the 9th century AD. With any good recipe, the idea traveled and before long kebabs were all over the Mediterranean and beyond. The word kebab derives from a Persian term for the dish that passed into both Arabic (as kabāb) and Turkish (as kebap). Today, kebabs of all kinds are enjoyed all over the world.

When Noah and I made our Greek chicken meatballs in Lemon cream sauce Greek Chicken Meatballs in Lemon Cream Sauce we also made some vegetable kebabs to go with it.

When making vegetable kebabs, you want to use hearty vegetables and you want to cut them into large pieces. They need to be firm enough to be able to skewer and to stay on the skewer while cooking. You can use any kind of marinade you like too. I make kebabs quite often, and most of the time I marinade my vegetables, and meats, in some kind of vinaigrette. This time we grilled them on my inside grill, but they are perfect for grilling outside too.

Vegetable Kebabs

I have metal skewers that I use most of the time, but I also use the wooden skewers too, especially when making them to go. When using the wooden skewers, soak them in warm water for about 15 minutes before using. This will make them easier to work with and there will be less splintering.

1 each red, yellow, orange and green bell pepper, cut into large chunks

1-2 zucchini, cut into large chunks

1-2 yellow crookneck squash cut into large chunks

1 red onion, cut into large chunks

8-10 mushrooms, rinsed and left whole, with some of the stem still left in place

1/3 cup olive oil

1 TBSP Dijon mustard

1 TBSP garlic

1 TBSP red wine vinegar

1 TBSP honey

1 TBSP fresh oregano, chopped fine or 1 tsp dried oregano

1 TBSP fresh thyme, chopped or 1 tsp dried thyme

1 TBSP lemon verbena, chopped, optional

salt & pepper to taste

Combine all the vegetables and toss together.

Combine the oil, mustard, vinegar, honey, herbs and seasonings together. Then add to the vegetables and toss. Let marinate for about an hour at room temperature before skewering, to help tenderize and flavor the vegetables.

Carefully skewer the vegetables, without stabbing your fingers, then place on a hot, oiled grill and cook for about 8 minutes on one side then carefully turn them over to cook for an additional 8 minutes or so on the other side.

When the vegetables are tender and complete with grill marks, they are ready to eat and enjoy with whatever you want to serve them with.

There are so many different options. This is just one recipe. There is always more than one way to cook something, especially something that has been around for centuries, and is enjoyed all over the world. Anything with time and travel will morph into different variations.

Noah was really into making the vegetable kebabs and was having fun. It was only after everything was made and he was eating that he revealed he was not a big vegetable eater. I always send him home with what he makes, and this was no exception, even after learning he is not a vegetable eater. But Noah’s mom and I are good friends, and I know she loves vegetables, so I know they were still eaten and hopefully enjoyed by his family, even if not by him. 🙂

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.