Spicy Vegetable Kebabs
Spicy Vegetable Kebabs
Prep time
Cook time
Total time
Serves: 2
Ingredients
Vegetables
- ½ green pepper
- 1 large onion
- 2 medium tomatoes
- 1 cup baby portobello mushrooms
- 1 cup fennel, chopped
Marinade
- 2 cups vegetable stock
- ½ tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon oregano
- 1 tablespoon cumin
- ½ teaspoon red pepper flakes
- 1 tablespoon honey
- 2 tablespoons chili powder
- 1 tablespoon olive oil
- 1 tsp salt
Instructions
Kebabs
- Chop the green pepper, tomato, and onion into large pieces.
- Add the vegetables to skewers in any order you like.
Marinade
- Add all of the spices to the vegetable stock in a container large enough to fit the kebabs.
- Mix in the honey and the olive oil into vegetable stock mixture. Its helpful to measure and add the oil before the honey because the residual oil on the tablespoon helps the honey easily glide off the spoon.
- Once the marinade is fully mixed, add the kebabs to the container with the marinade and make sure to rotate the kebabs in the marinade.
- Let the kebabs sit for 20 minutes in the marinade, rotating every few minutes.
- Cook the kebabs on a grill over medium flame, making sure to watch and rotate the kebabs as they start to cook and occasionally baste the kebabs with the left over marinade .
- Remove the kebabs from the grill when the vegetables are done (Approximately 15 minutes), basting one last time with the marinade and serve.
Add the vegetables to the skewers in any order that you like. I found we had to be very careful when adding the mushrooms, especially the smaller ones as they would sometimes break and fall off. They were really good on the kebabs though, so it was worth the extra effort of adding them. I love the hearty texture of mushrooms in vegetarian dishes.
Once the marinade is complete place it in a pan with the kebabs. The marinade does not have to fully cover the kebabs (ours didn’t, obviously) just be sure to rotate the kebabs every few minutes in the marinade so that they get completely covered. You can really let them sit in the marinade as long as you like but we let ours go for 20 minutes and the flavor of the vegetables was perfect.
Make sure to occasionally baste the kebabs while they are cooking on the grill. It adds extra flavor to the veggies. Once the veggies are all slightly charred, they are done and ready to be served.
