Why You’ll Love This Recipe
Grilled Vegetable Kabobs with Fajita Butter are a vibrant and flavorful way to enjoy your favorite seasonal vegetables. These skewers are charred to perfection on the grill, then brushed with a smoky, spicy butter infused with classic fajita seasonings. Ideal as a side dish or a main for vegetarians, these kabobs bring a burst of color and taste to any cookout or dinner spread.
ingredients
Tip: You’ll find the full list of ingredients and measurements in the recipe card below.
zucchinionionsbell peppers (red, yellow, green)mushroomscherry tomatosolive oilsalt and pepperwooden or metal skewersunsalted butterchili powdergarlic powdersmoked paprikacuminlime juice
directions
Soak wooden skewers in water for at least 30 minutes if using.
Preheat your grill to medium-high heat.
Chop zucchini, onions, and bell peppers into even, bite-sized pieces.
Toss all vegetables with olive oil, salt, and pepper in a large bowl.
Thread the vegetables onto skewers, alternating colors and types for visual appeal.
Grill the kabobs for 10-12 minutes, turning occasionally until vegetables are tender and slightly charred.
While kabobs are grilling, melt butter in a small saucepan over low heat.
Stir in chili powder, garlic powder, smoked paprika, cumin, and lime juice to create fajita butter.
Brush the hot fajita butter over the kabobs during the last few minutes of grilling and again right before serving.
Servings and timing
This recipe yields approximately 6 kabobs.Preparation time: 20 minutesGrilling time: 10-12 minutesTotal time: 30-35 minutes
Variations
Add chunks of halloumi or tofu for a protein boost.
Use other vegetables like eggplant, corn, or asparagus based on what’s in season.
Include a dash of cayenne in the fajita butter for extra heat.
Serve over rice or in warm tortillas for a complete meal.
storage/reheating
Store leftover kabobs in an airtight container in the fridge for up to 3 days.To reheat, place in a hot skillet or on the grill until warmed through.You can also reheat in the oven at 350°F for 10 minutes.
FAQs
Can I make these kabobs ahead of time?
Yes, you can prep the veggies and skewers a day in advance and refrigerate until ready to grill.
Can I bake these instead of grilling?
Absolutely, roast them at 425°F for about 20 minutes, flipping once.
What type of butter works best?
Unsalted butter is ideal so you can control the saltiness of the fajita seasoning.
Can I make this vegan?
Yes, use plant-based butter for a fully vegan version.
Are metal skewers better than wooden?
Metal skewers are reusable and don’t require soaking, but wooden skewers work well too when soaked properly.
Can I use store-bought fajita seasoning?
Yes, you can substitute the spice mix with 1 tablespoon of store-bought fajita seasoning.
What kind of oil should I use for grilling?
Olive oil works great, but avocado oil is another good high-heat option.
Do I need to peel the vegetables?
No peeling is necessary—just wash and chop for the best texture and flavor.
What if I don’t have a grill?
A grill pan on the stovetop or oven roasting works just as well.
Can I freeze grilled veggie kabobs?
It’s not recommended, as the vegetables may become mushy upon thawing.
Conclusion
Grilled Vegetable Kabobs with Fajita Butter are a fresh, easy, and delicious way to enjoy the grill. The smoky butter takes simple veggies to the next level, making this dish perfect for backyard BBQs or healthy weeknight dinners. Mix and match your favorite vegetables, and enjoy the bold fajita flavor in every bite.
Print
Grilled Vegetable Kabobs with Fajita Butter
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican-Inspired
- Diet: Vegetarian
Description
Grilled Vegetable Kabobs with Fajita Butter are a flavorful, colorful, and healthy side or main dish perfect for summer grilling. The vegetables are marinated and grilled to perfection, then topped with a zesty fajita-flavored butter.
Ingredients
- 1 red bell pepper, cut into chunks
- 1 yellow bell pepper, cut into chunks
- 1 zucchini, sliced into thick rounds
- 1 red onion, cut into chunks
- 1 cup cherry tomatoes
- 2 tablespoons olive oil
- Salt and pepper to taste
- Skewers, soaked if wooden
- 1/4 cup unsalted butter, softened
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional)
- 1 tablespoon lime juice
- 1 tablespoon chopped fresh cilantro
Instructions
- Preheat the grill to medium-high heat.
- In a large bowl, toss the bell peppers, zucchini, red onion, and cherry tomatoes with olive oil, salt, and pepper.
- Thread the vegetables onto skewers, alternating for variety.
- In a small bowl, mix together the butter, chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne pepper (if using), lime juice, and cilantro until well combined. Set aside.
- Grill the kabobs for 10–12 minutes, turning occasionally, until the vegetables are tender and slightly charred.
- Remove the kabobs from the grill and immediately brush with the fajita butter while hot.
- Serve warm as a side dish or vegetarian main.
Notes
- Soak wooden skewers for at least 30 minutes to prevent burning on the grill.
- You can substitute or add other vegetables like mushrooms or squash.
- Fajita butter can be made ahead and stored in the fridge.
Nutrition
- Serving Size: 1 kabob (1/4 of recipe)
- Calories: 180
- Sugar: 5g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 20mg
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