Grilled Fajita Vegetable Skewers

Dazzling Grilled Fajita Vegetable Skewers |

Grilled Fajita Vegetable Skewers

Yield: 10-12 skewers

Prep Time:10 minutes

Cook Time:20 minutes

5 / 5 (2 Reviews)
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Grilled Fajita Vegetable Skewers – A healthy vegetarian skewer recipe loaded with fresh summer veggies and “fajita butter.” A fabulous side dish for picnics!



  1. If using wooden skewers, soak them in water at least 30 minutes before cooking. Preheat the grill to medium-low heat, around 325 degrees F.
  2. 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.
  3. Melt the butter and whisk with the Old El Paso Fajita Seasoning Mix and lemon juice.
  4. 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.
  5. 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!

Nutrition Information

Yield: 10-12 skewers, Serving Size: 12

  • Amount Per Serving:
  • Calories: 136 Calories
  • Total Fat: 8.3g
  • Saturated Fat: 5g
  • Cholesterol: 20mg
  • Sodium: 76mg
  • Carbohydrates: 14.9g
  • Fiber: 2.9g
  • Sugar: 4.1g
  • Protein: 3.4g
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Disclosure: This post is sponsored by Old El Paso. All opinions are my own.

Sizzling Grilled Fajita Vegetable Skewers |


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26 comments on “Grilled Fajita Vegetable Skewers

  1. Mariaposted August 10, 2016 at 9:30 am Reply

    I could eat this every day!

  2. Marla Meridithposted August 10, 2016 at 12:04 pm Reply

    Love eating the colors of the rainbow!

  3. Kevin @ Closet Cookingposted August 10, 2016 at 12:39 pm Reply

    I’m lovin all the veggies here!

  4. Heather Christoposted August 10, 2016 at 1:38 pm Reply

    These veggies are so pretty and colorful!

  5. Julie @ Table for Twoposted August 11, 2016 at 8:17 pm Reply

    Such a great idea for the grill!

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  15. Theresaposted July 20, 2017 at 1:01 pm Reply

    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!

    Rating: 5
    • Sommerposted July 31, 2017 at 4:18 pm Reply

      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.

  16. Susan Maguireposted July 23, 2017 at 2:39 pm Reply

    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.

    Rating: 5
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  20. Wendyposted August 27, 2017 at 10:23 pm Reply

    Please what is fajita butter? Is there a substitute? Thank tou

    • Sommerposted August 28, 2017 at 8:30 am Reply

      Hi Wendy,

      You make the fajita butter at home for this dish. Just read over the recipe and it will make sense. :)

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