BBQ Veggie Kebabs

A simple plant based staple with a BBQ flavoured hit. These vegan BBQ veggie kebabs are one of my favourites to grill as part of a BBQ feast.

What you need

• red onions
• courgette
• yellow pepper
• chestnut mushrooms
• cherry tomatoes
• BBQ sauce
• lemon

How to make BBQ veggie kebabs

If using wooden skewers, soak 10 skewers in water, this will stop them from burning on your BBQ. If using metal skewers, skip this step.

Start by cutting the red onion into wedges, the mushrooms into quarters, the courgette and pepper into large chunks.

Then add everything into a bowl and cover with the BBQ sauce, a drizzle of olive oil, lemon juice and salt and pepper.

If you have time, leave to marinate in the fridge for an hour for added flavour.

Remove from the fridge and add the vegetables to your skewers. Then leave a small space between the vegetables so that they all cook properly. Just make sure to add hard vegetables (e.g. onion, peppers) at the end of the skewer, so that they don’t fall off on the BBQ.

If you’re cooking on a BBQ, finally grill for around 10-15 minutes, turning until golden/chargrilled on either side. If cooking in an oven, grill on medium to high heat for 10-15 minutes, turning in between.

Investing in some metal skewers is a great idea to save on disposable skewers. Plus you don’t have to soak them beforehand!

Try adding some tofu to this recipe!

Bake any leftover vegetables you don’t make into skewers in the oven for another meal.

Serve alongside my homemade chips or slaw. If you’re making this as part of a BBQ feast, try with my potato salad and spicy black bean burgers.

More BBQ recipes

• Grilled Balsamic Portobello Mushrooms
• Quinoa Salad
• Vegan Potato Salad
• Sun-dried Tomato Pasta Salad
• Tabbouleh Salad

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BBQ Veggie Kebabs

A simple staple for veggies with a BBQ flavoured twist.

Print Recipe

Prep Time 1 hour hr 5 minutes mins

Cook Time 15 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings 8

Cook ModePrevent your screen from going dark

Ingredients

• 2 red onions (cut into wedges)
• 1 courgette (sliced)
• 1 yellow pepper (sliced)
• 200 g chestnut mushrooms
• 250 g cherry tomatoes
• 2 tbsp BBQ sauce (for GF sub in GF BBQ sauce)
• Juice of a lemon
• Salt and pepper
• Olive oil

Instructions 

• If using wooden skewers, soak 10 skewers in water, this will stop them from burning on your BBQ. If using metal skewers, skip this step.
• Cut the red onion into wedges, the mushrooms into quarters, the courgette and pepper into large chunks.
• Add everything into a bowl and cover with the BBQ sauce, a drizzle of olive oil, lemon juice and salt and pepper.
• If you have time, leave to marinate in the fridge for an hour for added flavour.
• Remove from the fridge and add the vegetables to your skewers. Leave a small space between the vegetables so that they all cook properly. Make sure to add hard vegetables (e.g. onion, peppers) at the end of the skewer, so that they don't fall off on the BBQ.
• If you're cooking on a BBQ, grill for around 10-15 minutes, turning until golden/chargrilled on either side. If cooking in an oven, grill on medium to high heat for 10-15 minutes, turning in between.

Video

Notes

• As mentioned in the method, adding the hard vegetables on the end of the skewers will act as a barrier for the other vegetables so they don't slip off as they get soft when cooking.
• If you love a BBQ, investing in some metal skewers is a great idea to save on disposable skewers. Plus you don't have to soak them beforehand!
• Try adding some tofu to this recipe!
• Bake any leftover vegetables you don't make into skewers in the oven for another meal.

Nutrition

Calories: 52kcalCarbohydrates: 12gProtein: 2gFat: 1gSaturated Fat: 1gSodium: 78mgPotassium: 443mgFiber: 2gSugar: 6gVitamin A: 323IUVitamin C: 58mgCalcium: 29mgIron: 1mg

⭐️⭐️⭐️⭐️⭐️ Don't forget to rate this recipe!

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