Grilled Vegetable Kabobs with Fajita Butter
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Grilled Vegetable Kabobs: A healthy vegetarian skewer recipe loaded with fresh summer veggies and “fajita butter.” A fabulous side dish for picnics!
Grilled Vegetable Kabobs made with summer vegetables!
Summer vegetables should be celebrated, don’t you think?
We wait all year long for corn on the cob to be sweet and juicy. Zucchini and peppers are never as crisp and flavorful as they are in the summer months.
This is the time to make the most of our veggies and eat them in large quantities. Plus that fresh, crisp taste is also healthy for us, win!
Grilling is one of the best ways to cook vegetables in the summer because you keep the heat outside and your house cool.
The char offers a bit of smoky flavor, yet you can capture the veggies in a half-cooked state so you retain the fresh taste and texture.
Often I just throw vegetables straight on the grill, expecting to sacrifice a few to the flames.
Grilled corn is a favorite because it tastes amazing and doesn’t fall through the grates. It is also such a versatile ingredient! It can be used in salsa, guacamole, and even salad.
Yet, it’s fun to mix things up from time to time.
P.S. Let’s not limit the grill to just vegetables though. Peaches are a sweet and unexpected fruit to grill. Check out these fun recipes for grilled desserts: Grilled Peaches and Ginger Ice Cream & Grilled Fruit Salad with Creamy Lime Dressing!
Grilled Vegetable Kabobs
In today’s Grilled Vegetable Kabobs Recipe I literally “mixed things up” by cutting my corn cobs into short rounds and stringing them on skewers with:
- fresh garden zucchini
- bell peppers
- red onions
- and brussels sprouts
These veggies grill well over medium-low temperature. This ensures they don’t burn to a crisp, yet that the brussels sprouts get enough grill time.
P.S. It’s ok if the brussels sprouts are partially cooked as well.
Grilled Vegetable Kabobs transform into sheer veggie ecstasy with the addition of zesty “fajita butter” made with melted butter, a little lemon juice, and Old El Paso Fajita Seasoning Mix.
The fajita seasoning elevates the smoky grilled flavor and offers a bit of spice. It’s fabulous on the Grilled Vegetable Kabobs, yet can be used on all sorts of grilled summer veggies and fish!
Feel free to experiment with this new sauce/seasoning and let me know how it turns out in the comments below!
How To Grill Vegetables
Metal Skewers Versus…
If using metal skewers: grill for 15 minutes, dry. Then brush with the fajita butter and grill another 5 minutes. Rotate the skewers every 3-5 minutes. Brush the remaining fajita butter over the skewers once off the grill.
I like to use metal skewers for this grilled vegetable kabobs recipe because it allows you to brush the fajita butter over the skewers while they are on the grill.
Summer Side Dish
These Grilled Vegetable Kabobs with Fajita Butter is a marvelous summer side dish to pair with any grilled protein for a quick and tasty meal.
Colorful and fresh, I bet your kids will even love to eat their veggies this way!
Grilled Vegetable Recipes
Our Grilled Vegetable Kabobs is not our only grilled vegetable recipe.
Check out our other recipes to find what you and your family love! Good luck choosing just ONE to put onto your meal plan this week.
- Grilled Pork Tenderloin with Chimichurri and Roasted Vegetables
- Roasted Vegetable Tostadas Recipe
- Grilled Chipotle Peach Salsa
- Oven Roasted Broccoli Recipe
- Grilled Mexican Street Corn Salad (Esquites)
- Grilled Peach and Watercress Salad
- Grilled Shrimp and Corn with Lime Vinaigrette
- Grilled Pineapple with Cinnamon Honey – Wine & Glue
- Grilled Bacon Wrapped Jalapeno Poppers – Spend With Pennies
- Grilled Flank Steak – Oh Sweet Basil
See The Recipe Card Below For How To Make Grilled Vegetable Kabobs with Fajita Butter. Enjoy!
Grilled Vegetable Kabobs with Fajita Butter
- 5 ears fresh corn
- 3 zucchini
- 1 large red bell pepper
- 1 large red onion
- 8 ounces small brussels sprouts
- 8 ounces mushrooms
- 1/2 cup salted butter (1 stick)
- 1 packet Old El Paso Fajita Seasoning Mix
- 2 tablespoons fresh lemon juice
- 12 thick wooden skewers or metal skewers
- If using wooden skewers, soak them in water for at least 30 minutes before cooking. Preheat the grill to medium-low heat, around 325 degrees F.
- Shuck the corn and cut into 1 1/2 rounds. Cut the zucchini into 1-inch rounds. Cut the bell pepper and onions into 1 1/2 inch square pieces, and discard pepper seeds. Trim the brussels sprouts. Work the vegetables onto the skewers in a random pattern.
- Melt the butter and whisk with the Old El Paso Fajita Seasoning Mix and lemon juice.
- If using metal skewers: grill for 15 minutes, dry. Then brush with the fajita butter and grill another 5 minutes. Rotate the skewers every 3-5 minutes. Brush the remaining fajita butter over the skewers once off the grill.
- If using wooden skewers: Grill the skewers dry for 20 minutes, rotating them every 3-5 minutes. Then remove the skewers from the heat and brush thoroughly with fajita butter. Serve warm!
Making this recipe? Follow us on Instagram and tag @ASpicyPerspective so we can share what you’re cooking!
Disclosure: This post is sponsored by Old El Paso. All opinions are my own.
Your Grilled Vegetable Kabobs with Fajita Butter Recipe caught our attention, so we added it to our list.
You can find it here: 30 Best Memorial Day Recipes
Thank you for sharing your wonderful recipe. Keep up the good work!
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Very interested in why there is a difference in wooden and metal. I have always used wooden for everything just for the ease of clean-up. This recipe looks amazing! I will be trying it, but please tell me the difference.
She sees metal skewers as green. Indeed they are reusable.
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This recipe was amazing!! The fajita seasoning with butter added so much flavor to the veggies (I used 2 sticks of butter hehe). The corn I bought came frozen so we had to cook those separate, not on the skewers. This was seriously one of the best dinner recipes I’ve ever had. I served it with grilled sweet potato slices.
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when cutting corn on the cob for this, place the corn on the cutting board then the knife on the corn. tap the knife with a mallot. Seems the safest way for me.
The mallet really helped with cutting the corn! Thanks for the tip.!
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I made these for a cook out n they were a great compliment to the burger, sausage n hot dogs along with the new salads I made. Everyone really enjoyed them very much. I will make these many times. What a great grill
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I made these for a family bbq and they were a huge hit! We are going to keep this recipe for a Go to when camping or just backyard bbq’s. The Fajita butter really made the veggies tasty!
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Wow. It looks delicious. I love grilled fajita vegetable skewers. So, I will try to make it very soon. Your recipe will help me. Thanks for sharing your recipe.
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I am having a heck of a time getting the corn on the skewers!! Any tips? I’m using wooden ones.
get a nail about 3 or 4 inches long and about the diameter of the skewer. The nail pushes thru pretty easy although you do have to oomph it. The skewer then slides thru pretty easy.
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I absolutely love your recipe! I am writing vegetarian recipe round ups on my blog in 2018 (to encourage people to try meatless monday- everyone has to start somewhere) and would love to feature you. You can check out my blog (for beginner environmentalists) at sunshineguerrilla.com. Is it alright if I share this link to your recipe?
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Is it 136 calories for one skewer?
Hi Talia, yes! :)
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Please what is fajita butter? Is there a substitute? Thank tou
You make the fajita butter at home for this dish. Just read over the recipe and it will make sense. :)
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I made these for a birthday party for my vegetarian sons. I marinated firm tofu 1″ squares for around 20 minutes while I cut veggies. Very tasty. They were a huge hit with other guests as well since the person BBQing decided to put them out for other guests. Fortunately one son couldn’t come and I snagged three of them in time before they were all gone.
I used Trader Joes taco seasoning and added a little extra lemon (because I love lemon). Use the size of the corn and squash to give the kabob an even cooking distance. We didn’t use brussel sprouts (because I hate them), but I am sure they would have be great.
Super simple. Super delicious.
These were a major hit at two large events recently! Cutting the corn into chunks, however, was really hard, and I would love tips on how to do this better! I ended up in urgent care with stitches as my knife slipped :-( The effort was worth it in the end because of how much everyone love these and how pretty they are – – but some tips on how to safely get the corn would be super – appreciate it!
Oh my goodness Theresa! I’m so sorry. :(
I’m glad you liked the recipe, but hate that you hurt yourself! My best tip for cutting the corn would be to just make sure your knife is very sharp. Then give them a good hard whack – Making sure your other hand is well out of the way.
This recipe was great! Would maybe use less lemon to give it more of a fajita mexican taste! I Will definitely make again! I used my sharp knife and meat tenderizer mallet to cut the corn! It worked perfect!
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Such a great idea for the grill!
These veggies are so pretty and colorful!
I’m lovin all the veggies here!
Love eating the colors of the rainbow!
I could eat this every day!