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
Units
Scale
- 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