Veggie kebabs recipe
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- Diet & lifestyle
- Vegetarian meals
Just because you're barbecuing doesn't mean you have to use meat. Try these delicious herbed vegetable kebabs either on their own, or paired with your favourite meat kebab.
37 people made this
- 12 button mushrooms, halved
- 1 large onion, sliced into wedges
- 2 red peppers, cut into square pieces
- 1 green pepper, cut into square pieces
- 4 tablespoons olive oil
- 1 lemon, juiced
- 1 clove garlic, minced
- 15g fresh thyme, chopped
- 15g fresh rosemary, chopped
- salt and freshly ground black pepper to taste
MethodPrep:30min ›Cook:10min ›Ready in:40min
- Preheat barbecue for medium heat.
- Thread mushrooms, onion and peppers alternately on skewers.
- In a small bowl, mix together olive oil, lemon juice, garlic, thyme, rosemary and salt and pepper. Brush mushrooms and peppers with mixture.
- Brush cooking grate with oil, and place kebabs on the barbecue. Baste frequently with oil mixture. Cook for about 4 to 6 minutes, or until mushrooms are tender and thoroughly cooked.
Reviews & ratingsAverage global rating:(7)
Reviews in English (6)
Used different ingredients.The marinade was very good in a subtle way. Although I used fresh lemon juice, portebello mushrooms and added steak. They were delicious, the entire family ate them up! I would suggest if you are going to add steak or chicken to make more of the marinade.-24 Jul 2008
Used different ingredients.These were wonderful! I used an orange pepper instead of green (I find the green ones a little bitter), chestnut and button mushrooms, and also an onion cut into wedges. I marinated them overnight, and they were SO flavoursome! I really recommend using fresh herbs with this - the flavours complement the veggies so well. Thanks so much, Bob!-24 Jul 2008
Celebrate Juneteenth With Plant-Based Cookout Recipes
Celebrate Juneteenth with these plant-based, summertime recipes from Physicians Committee Food for Life instructors.
Juneteenth honors the day—June 19, 1865—that enslaved Black people in Galveston, Texas, learned that they were free—two and a half years after the signing of the Emancipation Proclamation. Many Black American families celebrate and reflect on Juneteenth by having a cookout. We asked Food for Life instructors throughout the United States to share their favorite plant-based summer recipes and traditions! Check out their recipes down below, for a delicious plant-based cookout menu packed with barbecue veggie burgers, salads, sides, desserts, and more!
These orange ginger pork kebabs are great for a summer dinner on the grill. An easy, fresh and tasty low carb summer dinner!
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What is vegan kebab meat?
When it comes to making vegan kebabs, there are lots of ways to replace meat with plant-based alternatives. If you want to keep it simple, using squares of marinaded tofu is a great way to add more flavour and texture to your plant-based kebabs. You can even use braised tofu instead of the usual firm tofu as this has a stringy texture that has a very meaty texture when cooked.
If you want to make vegan kebabs that are so convincing even meat-eaters won’t be able to tell they’re vegan then opt for seitan as your mock meat. This vegan meat alternative has been a popular protein source in China for thousands of years thanks to its realistic meaty texture and is perfect for making vegan kebabs.
Another meat-free alternative to use to make meat-free kebabs is tempeh, tofu’s firmer, meatier cousin. It soaks up sauces and marinades beautifully so is perfect to use to recreate the flavours of meat using herbs and spices.
You can also take the stress of our summer BBQ’s and opt for ready-made vegan meat alternatives such as sausages, vegan chicken or even pre-made vegan kebab meat. Brands such as Vivera and Oumph! both offer vegan kebab meat alternatives which are widely available in UK and European supermarkets.
Of course, if you’re not a fan of vegan meats, then you can keep it traditional with some tasty vegetable kebabs and skewers which are made with fresh vegetables and spices.
Starting from good old classic grilled vegetable kebabs through to vegan kebabs made with marinated meatless meat alternatives all the way to complete meals cooked on one kebab, are you ready to try these vegan kebab recipes?
Here are our 13 best vegetarian kebab recipes for you
1. Dahi Ke Kebab
Melt in your mouth kebabs made of spiced yoghurt mixed with besan. Serve them with spicy pudina chutney for a relishing treat.
Vegetarian Kebab Recipe: Dahi Kebab Image credit: Istock
2. Bhutteyan Da Kebab
Lip-smacking kebabs made from potato, corn, cheese and seasonings. This crunchy and delicious kebabs are show-stealer at any dinner table.
3. Beetroot Kebab
These beetroot and tofu kebabs are a power house of energy. Brimming with antioxidants these kebabs hardly have any calories.(Also read: Galouti Kebab: The Melt-in-the Mouth Delicacy Originally Made for a Toothless King)
Beetroot Kebabs Image credit: Istock
4. Sabudana Seekh Kabab
Give traditional kebabs a twist with an addition of sabudana. Easy to make and an absolute crowd pleaser, these kebabs will make your evening party a sensational hit.
5. Vegetable Seekh Kebab
The all-time favourite seekh kebabs full of veggies, almonds and figs. Straight from the blazing tandoor on to your dinner table!
Vegetable seekh kebabs Image credit: Istock
6. Paneer Anardana Kebab
Here's a dish you want for every dinner party. Juicy cubes of paneer marinated and served with crispy capsicum and dripping sauce.
7. Bhein Ke Kebab
Here's the recipe of an ideal party starter. Kebabs made with the distinctive flavors of lotus stems, chana dal and mild spices.
Bhein ka kebabs Image credit: Istock
8. Chatpattey Coconut Kebab
Kebabs made of vegetables, coated with desiccated coconut and fried in a pan till crisp. Served with pine nut sauce with a hint of mint
9. Rajma Ke Kebab
A great way to start your dinner party is to serve these vegetarian rajma kebabs. Crispy golden on the outside and soft and tangy on the inside.
Rajma kebab Image credit: Istock
10. Green Peas Kebab
Scrumptious kebabs made with green peas, cashew nuts, chickpea flour and a variety of spices. This can get your party started - a perfect party snack!
11. Badam Papite Ke Kebab With Pineapple Salsa
Making kebabs could prove to be tedious affair for many, but it also serves as a great opportunity to experiment with a variety of ingredients and come up with something completely new each time. Believe it or not, some of the most iconic kebabs were either a product of accident or a really ingenious mind who went with their conviction and tried something unconventional. Badam papite ke kebab with pineapple salsa is one delicious departure from your regular vegetarian kebab. Made with raw papaya, potato, almonds and a host of spices, this mouth-watering goes best with pineapple salsa dip.
12. Hara Bhara Kebab
Made with healthy goodness of spinach and green peas, mashed potatoes, chillies and select spices, this melt-in-mouth kebabs are a staple in every occasion with an all-vegetarian fare. Quick, simple and delicious, this kebab is a must try.
Vegetarian kebabs: These kebabs are made with healthy goodness of spinach and green peas, mashed potatoes and select spices,
13. Grilled Potato Kebabs
Potato lovers raise your hands! These lip-smacking kebabs are made with grilled potatoes tossed in a mix of eclectic herbs and spices. You can team them with mint chutney, tomato ketchup or yogurt for best experience.
Try these amazing kebabs and do lets us know which ones you liked the best in the comments section below.
Vegetable Kebabs Agrodolce
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- 1 head radicchio (9 oz.), quartered
- 1 Japanese eggplant (5 oz.), halved lengthwise and cut into 1-inch slices
- 2 summer squash or zucchini (9 oz.), cut into 1-inch-thick slices
- 1/4 cup golden raisins
- 1/4 cup pine nuts
- 1 avocado, peeled, pitted, and cut into 12 1-inch cubes.
- 5 Tbs. olive oil
- 6 cloves garlic, minced (2 Tbs.)
- 2 Tbs. chopped fresh marjoram or oregano
- 1 tsp. balsamic vinegar
1. Soak radicchio quarters in bowl of cold water 1 hour, placing plate on top to keep radicchio submerged. Drain, squeeze dry with clean towels, and cut each quarter into 3 1-inch sections, discarding stem portion.
2. Set steamer basket in large saucepan filled with 1 inch of water, and bring to a simmer. Place eggplant in basket, cover, and steam 1 minute. Add squash, cover, and cook 5 minutes more. Cool.
3. Soak raisins in small bowl of warm water 5 to 10 minutes. Drain, chop, and set aside.
4. Toast pine nuts in dry skillet 3 to 5 minutes, or until beginning to brown. Chop 3 Tbs. pine nuts, and leave 1 Tbs. whole. Combine pine nuts with chopped raisins.
5. Thread 1 radicchio section, 1 avocado cube, 1 squash slice, and 1 eggplant slice onto each skewer. Repeat threading so each skewer has 2 of each vegetable.
6. Heat oil in small skillet over medium heat. Add garlic, marjoram, and pinch of salt cook 2 minutes, swirling skillet occasionally. Add balsamic vinegar, then remove from heat. Brush kebabs with oil mixture. Return pan to medium heat, add raisins and pine nuts, and cook 30 seconds to 1 minute. Set aside.
7. Heat grill to high. Grease grill grate with oil. Set kebabs on grill, adjusting eggplant and squash pieces so they touch grill as much as possible. Cook 2 to 4 minutes with lid open. Flip kebabs, and cook 2 to 4 minutes more, or until grill marks appear. Transfer to serving platter, and spoon raisin and pine nut mixture over kebabs.
Looking for an easy vegan summer grilling recipe? These Vegan Kebabs are seasoned and grilled to perfection. Marinated tofu is combined with veggies on skewers to create a tasty dish. That means you’ll be enjoying a satisfying plant-based dinner in no time! Be sure to serve kebabs with Vegan Potato Salad or a summer Kale Salad.
It’s time to get out of the kitchen and enjoy the great outdoors. That’s why we’re sharing this recipe for summer grilling Vegan Kebabs. It’s so good and healthy, you might want to make a double batch. These Kebabs pair perfectly with Vegan Broccoli Salad and how about some Vegan Texas Sheet Cake for dessert. Sounds like a plan!
- ¾ cup balsamic vinegar
- ¾ cup extra-virgin olive oil
- 2 tablespoons whole-grain mustard
- 1 tablespoon dried oregano
- 1 tablespoon dried rosemary
- 2 cloves garlic, sliced
- ½ teaspoon salt
- ½ teaspoon ground pepper
- 1 pound tri-tip sirloin steak, trimmed and cut into 32 chunks
- 16 button mushrooms
- 16 cherry tomatoes
- 1 small bell pepper (any color), cut into 16 pieces
- 16 (1 inch) chunks red onion
Whisk vinegar, oil, mustard, oregano, rosemary, garlic, salt and pepper together in a small bowl.
Skewer beef, mushrooms, tomatoes, bell pepper pieces and onion chunks, alternating evenly, on 8 metal or wooden skewers. Place the kebabs in a 9-by-13-inch baking dish and pour the marinade over them. Refrigerate (or store in a cooler packed with ice) for at least 2 hours and up to 8 hours.
Preheat grill to medium-high. Remove the kebabs from the dish discard the marinade. Grill the kebabs, turning once, to desired doneness, 6 to 8 minutes total. To grill over your campfire, hold the skewers over the flames (but do not let the flames touch the food), turning regularly, until the meat is cooked to your liking, about 15 minutes for medium.
- 2 small yellow squash, halved lengthwise and cut into 1/4-inch-thick slices
- 2 small zucchini, halved lengthwise and cut in 1/4 inch slices
- ½ medium red onion, diced in 1/2-inch pieces
- ½ medium red bell pepper, diced in 1/2-inch pieces
- 1 cup sliced fresh pineapple, diced in 1/2-inch pieces
- 1 cup cherry tomatoes
- 8 wooden skewers
- ¼ cup olive oil
- 3 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 clove garlic, minced fine
- 3 tablespoons chopped flat-leaf parsley
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- Reynolds Wrap® Aluminum Foil
Heat grill to low, 325 degrees 350 degrees .
Assemble kabobs, alternating different vegetables and pineapple on wooden skewers.
Combine all ingredients for marinade in medium bowl and mix well.
Brush marinade onto fruit and veggie kabobs.
Line grill with Reynolds Wrap® Aluminum Foil.
Place kabobs on grill on aluminum foil and grill for 10 to 15 minutes, or until veggies are desired doneness.
Transfer kabobs to plate to cool before serving.
- Cremini mushrooms – 2 cups.
- Green bell pepper – 1 (It should be cut into chunks).
- Cherry tomatoes - 1 cup.
- Red bell pepper – 1 (It should be cut into chunks).
- Zucchini – 1 (It should be sliced into thick rounds).
- Red onion – 1 (It should be cut into chunks).
- Yellow zucchini – 1 (It needs to be sliced into thick rounds).
- # Ingredients needed to prepare the marinade #
- Juice – from 1 lemon.
- Olive oil – 1/4 cup.
- Dried basil - 1/2 teaspoon.
- Pressed garlic cloves – 3 nos.
- Kosher salt – to taste.
- Freshly ground black pepper – to taste.
- Dried oregano – 1/2 teaspoon.
- 12-inch-long wooden skewers
- ¼ cup dry white wine
- ¼ cup honey
- 3 garlic cloves, minced
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 1 ½ teaspoons pepper
- 1 teaspoon salt
- 16 cups assorted cut vegetables
Soak skewers in water 1 hour.
Whisk together wine and next 6 ingredients until well blended reserve 1/4 cup. Combine remaining white wine mixture and vegetables in a large bowl. Cover and chill at least 30 minutes or up to 2 hours. Remove vegetables from marinade, discarding marinade.
Preheat grill to 350° to 400° (medium-high). Thread vegetables onto skewers, and grill according to directions in "Guidelines and Cook Times for Vegetable Kabobs" below.
Transfer skewers to a platter. Remove vegetables from skewers, if desired. Serve with reserved 1/4 cup white wine mixture.
Guidelines and Cook Times for Vegetable Kabobs. Cut vegetables thick so they will stay on skewers as they cook. Thread one type of vegetable onto each skewer, threading so the cut sides lie flat on the cooking grate to ensure even cooking. Grill skewers, covered with grill lid, over 350° to 400° (medium-high) heat according to the times below. Your goal is to achieve tender, slightly charred vegetables.
Zucchini and squash. Prep: Cut into 3/4-inch rounds thread onto skewers. Grill time: 7 to 10 minutes on each side or until tender.
Okra. Prep: Remove stems, and thread onto double skewers. Grill time: 6 to 8 minutes on each side or until tender.
Eggplant. Prep: Cut Japanese eggplant into 3/4-inch rounds. Cut Italian eggplant crosswise into quarters cut into 3/4-inch slices. Thread onto skewers. Grill time: 5 to 6 minutes on each side or until tender.
Bell peppers. Prep: Cut into 1-inch-thick strips thread skewers. Grill time: 4 to 5 minutes on each side or until tender.
Mushrooms. Prep: Trim stems, and thread onto skewers. Grill time: 3 to 5 minutes on each side or until tender.
Onions. Prep: Cut into wedges, and thread onto skewers. Grill time: 3 or 4 minutes on each side or until lightly charred.
Cherry tomatoes. Prep: Thread onto double skewers. Grill time: 1 to 3 minutes on each side or just until skins begin to split.