Description

These Grilled Vegetable Kabobs are loaded with colorful veggies and brushed with smoky, zesty fajita butter for a burst of flavor in every bite. They’re easy to make, packed with nutrients, and perfect for summer cookouts, weeknight dinners, or as a delicious meatless main dish!

Ingredients

For the Kabobs:

1 red bell pepper, cut into chunks
1 yellow bell pepper, cut into chunks
1 zucchini, sliced into 1/2-inch rounds
1 red onion, cut into wedges
1 cup cherry tomatoes
1 cup mushrooms, whole or halved
1 tablespoon olive oil
Salt and pepper, to taste
Wooden or metal skewers (if using wooden, soak in water for 30 minutes)

For the Fajita Butter:

3 tablespoons unsalted butter, melted
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cumin
1/4 teaspoon salt
Juice of 1/2 lime
Optional: pinch of cayenne pepper for heat

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Instructions

Prep the grill to medium-high heat (about 400°F), or heat a grill pan over medium-high.

Thread veggies onto skewers, alternating colors and types for a vibrant look. Brush lightly with olive oil and season with salt and pepper.

Make the fajita butter: In a small bowl, whisk together melted butter, chili powder, paprika, garlic powder, onion powder, cumin, salt, lime juice, and cayenne if using.

Grill the kabobs for 8–10 minutes, turning occasionally, until the vegetables are tender and slightly charred.

Brush fajita butter over kabobs during the last few minutes of grilling and again right after removing from the grill.

Serve warm, garnished with fresh cilantro or lime wedges if desired.

Notes

Add chunks of halloumi, tofu, or marinated tempeh for protein.
Fajita butter is also delicious over grilled corn or shrimp!
Serve over rice, couscous, or in tortillas for a full meal.