Celebrate summer with these easy Mediterranean Veggie Kabobs on the grill. The marinade is a riff on Greek dressing, so you can use any extra on your salad! The perfect side dish for your next cook out! And since my 6-year old ate four of these yummy kabobs, I believe your WHOLE family will love these, too!Jump to Recipe
How do you cut vegetables for skewers?
While largely up to your preference, there are some things to keep in mind when cutting your vegetables to go on skewers.
Make sure the pieces are all about the same size. If your pieces of vegetables are all different sizes, they won’t cook in the same amount of time. That means some of your veggies could be burned, while others are still raw and crunchy.
Make sure the vegetable pieces aren’t too large. If the cuts are too large, they’ll have trouble cooking all the way through without burning. Also, if they are too thick, they won’t be able to marinate properly in the amount of time I’d like. I find that close to 1 inch squares is a good size.
Don’t cut the vegetable pieces too small. The smaller your cuts are, the quicker they’ll cook! But if they’re too small, you won’t be able to thread them onto the skewers without them splitting apart or breaking. As I mentioned above, close to 1 inch square is a good size.
What skewers should you use for kabobs?
There are two types of skewers you might consider using for your kabobs:
Metal Skewers – Metal skewers are great because they are reusable. They don’t require any prep, either. Just thread the food on them and go. They are pricier than alternatives, although it’s a one time cost. You’ll also have to wash them. They are typically quite a bit longer than wooden skewers, too, so you’ll need fewer of them.
Wooden Skewers – Wooden skewers are not reusable. They will char up during the cooking process and sometimes even catch fire. It’s good practice to soak the skewers in water for 30 or more minutes before using them to help avoid fires like this. They are relatively inexpensive compared to metal skewers, and are easy clean up because you just throw them away.
How long should you marinate the vegetables?
In this recipe, you’ll marinate the vegetables for at least an hour. That’s a good rule of thumb for most vegetables, too. You want to make sure there’s enough time for the flavors to penetrate the vegetable skins and into the flesh as much as possible. Cut the vegetables first to help with this process.
You could even marinate them overnight if you wanted to. And the great thing about marinating vegetables with no meat? You don’t have to throw the marinade away! Serve the extra right alongside the kabobs as a dipping sauce!
If you try Mediterranean Veggie Kabobs on the Grill, I’d love for you to come back and rate it! I love it when I hear from you!
You might also be interested in this article before your next cook out: Burgers 101: A Comparison!
Mediterranean Veggie Kabobs on the Grill
Celebrate summer with these easy kabobs on the grill. The marinade is a riff on Greek dressing, so you can use any extra on your salad! Perfect side dish for your next cook out!
For the Marinade
- 1 cup Plain Nonfat Greek Yogurt
- ⅔ cup Olive Oil
- ⅔ cup Red Wine Vinegar
- ⅓ cup + 1 Tbsp Lemon Juice
- 6 Garlic Cloves, finely minced
- 1 ½ Tbsp Dijon Mustard
- 1 ½ Tbsp Dried Oregano
- 1 ½ Tbsp Dried Basil
- 1 tsp Salt or to taste
For the Skewers
- 1 small Zucchini
- ½ medium Eggplant
- 1 large Green Pepper
- 1 large Yellow Pepper
- 1 large Red Pepper
- 1 medium Red Onion
Make the marinade by combining all the marinade ingredients, and whisking until combined. Taste and adjust salt if needed.
Chop all the vegetables into large pieces – about 1 inch squares.
Place all the vegetables in a gallon sized zipper bag, and pour half of the marinade over the vegetables. Shake the bag to coat the vegetables.
Marinate in the refrigerator for at least an hour.
Meanwhile, soak 16-20 wooden skewers in water in a shallow container (this helps prevent the skewers from burning during grilling).
After the vegetables are done marinating, thread them onto skewers in whatever order you like.
Preheat the grill, and oil the grates.
Put the skewers on the grill, and reduce heat to medium or medium-low.
Grill the skewers, rotating every 5 minutes or so, until the vegetables reach the desired level of doneness. Because there is no meat, the skewers can be cooked however long or short you like.
Remove from the grill, and serve immediately, with the reserved marinade for dipping.