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Dairy-Free
Grilled Vegetarian Kebabs
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Recipe

13 INGREDIENTS • 8 STEPS • 30MINS

Grilled Vegetarian Kebabs

3
2 ratings
With fresh herbs, garlic, lemon juice, and the vibrant scotch bonnet peppers, you'll love the rich flavors of these vegetarian kebabs at your next back yard bbq or picnic.
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CaribbeanPot
Using the cuisine of Trinidad and Tobago as my base, please follow me on a delicious culinary tour of the islands.
https://www.youtube.com/user/caribbeanpot
With fresh herbs, garlic, lemon juice, and the vibrant scotch bonnet peppers, you'll love the rich flavors of these vegetarian kebabs at your next back yard bbq or picnic.
30MINS
Total Time
$1.77
Cost Per Serving
Ingredients
Servings
4
US / Metric
Extra-Virgin Olive Oil
1/3 cup
Extra-Virgin Olive Oil
Fresh Thyme
1 sprig
Fresh Thyme
Culantro Leaves
1 Tbsp
Culantro Leaves
Fresh Parsley
2 Tbsp
Fresh Parsley
Lemon
1/2
Lemon
Freshly Ground Black Pepper
1/2 tsp
Freshly Ground Black Pepper
Salt
1/2 tsp
Salt
Garlic
2 cloves
Garlic
Scotch Bonnet Pepper
1
Scotch Bonnet Pepper
Mushroom
8
Mushrooms
Sweet Corn
1
Sweet Corn
Red Onion
1
Large Red Onion
Assorted Color Bell Peppers
4
Assorted Color Bell Peppers
Nutrition Per Serving
VIEW ALL
Calories
369
Fat
19.0 g
Protein
9.1 g
Carbs
51.0 g
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Grilled Vegetarian Kebabs
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CaribbeanPot
Using the cuisine of Trinidad and Tobago as my base, please follow me on a delicious culinary tour of the islands.
https://www.youtube.com/user/caribbeanpot

Author's Notes

The shado beni can be found in Asian, Latin and West Indian grocery stores and may be called culantro or bandanya. If you can’t get the shado beni, a good substitute is fresh chopped cilantro (about 2 tablespoons as it’s milder).

With the scotch bonnet pepper remember to wear gloves and don’t include the seeds as that’s where most of the heat can be found.

Remember to soak your bamboo skewers in water for at least 20 minutes prior or they will burn on the grill.
Cooking InstructionsHide images
step 1
De-seed the Scotch Bonnet Pepper (1) and give it a fine chop. Chop the Garlic (2 cloves), Culantro Leaves (1 Tbsp), Fresh Thyme (1 sprig), and Fresh Parsley (2 Tbsp) as well.
step 2
In a bowl, pour in the Extra-Virgin Olive Oil (1/3 cup), squeeze in the Lemon (1/2) and add the Salt (1/2 tsp) and Freshly Ground Black Pepper (1/2 tsp). Whisk in the chopped garlic, thyme, shado beni and parsley. You can add some balsamic vinegar in here as well for added flavor.
step 3
Now it’s time to prep the vegetables to be marinated. Peel your Sweet Corn (1), remove the silk, and give it a wash. Now using a chefs knife, cut into 1/2 inch pieces. Wash and remove the seeds etc from the Assorted Color Bell Peppers (4) and cut into 1-inch pieces.
step 4
Peel and dice the Red Onion (1) and put everything including the Mushrooms (8) into a large bowl. With the onion, try to keep it 2 layers thick so they’re as thick as the bell peppers.
step 5
Pour in the marinade we made earlier and give it a good mix. Place some plastic wrap over the bowl and allow it to marinate for a couple of hours in the fridge.
step 6
Next, thread your vegetables onto your bamboo skewers. Get your grill nice and hot, about 375-400 degrees F (190-205 degrees C). Brush the grates with some vegetable oil (on a paper towel) or spray with non-stick spray.
step 7
Place the vegetable skewers onto the grill. Cook for a couple minutes on each side, until they have beautiful grill marks and cooked enough so they have a slight crunch. Remember they will continue to cook for a bit after coming off the grill, so try not to over-cook or risk having soggy vegetables. Use the remaining marinade in the bowl to brush onto the vegetarian kebabs as they grill.
step 8
If you’re worried about your bamboo skewers burning, you can wrap the exposed ends with tin foil. These are best served warm, when the vegetables still have a little crunch to them and the marinade is still vibrant from being heated with the flame of the grill.
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Tags
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Dairy-Free
American
4th of July
Gluten-Free
Grill
Comfort Food
BBQ
Caribbean
Shellfish-Free
Vegan
Vegetarian
Summer
Vegetables
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