Description
Grilled Vegetable Kabobs with Fajita Butter are a colorful and flavorful vegetarian dish, perfect for summer grilling. The vegetables are skewered and grilled to perfection, then topped with a zesty fajita-seasoned butter.
Ingredients
Units
Scale
- 1 red bell pepper, cut into chunks
- 1 yellow bell pepper, cut into chunks
- 1 zucchini, sliced into rounds
- 1 red onion, cut into chunks
- 8 oz mushrooms, whole or halved
- 2 tablespoons olive oil
- Salt and pepper to taste
- 4 wooden or metal skewers
- 1/4 cup unsalted butter, softened
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cumin
- 1/4 teaspoon paprika
- 1 tablespoon lime juice
Instructions
- Soak wooden skewers in water for 30 minutes, if using.
- Preheat the grill to medium-high heat.
- Thread the vegetables alternately onto the skewers.
- Brush the vegetable kabobs with olive oil and season with salt and pepper.
- In a small bowl, mix softened butter with chili powder, garlic powder, onion powder, cumin, paprika, and lime juice to make the fajita butter.
- Grill the kabobs for 10-12 minutes, turning occasionally, until vegetables are tender and slightly charred.
- Brush the hot kabobs with fajita butter just before serving.
Notes
- You can use any combination of your favorite vegetables.
- Make the fajita butter ahead of time and refrigerate it until ready to use.
- Serve with rice, tortillas, or over a salad for a complete meal.
Nutrition
- Serving Size: 1 kabob
- Calories: 180
- Sugar: 5g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 20mg