Grilled Vegetable Kabobs with Fajita Butter
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.
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!
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Disclosure: This post is sponsored by Old El Paso. All opinions are my own.