Spice up your BBQ with our Spicy Grilled Veggie Skewers! Featuring a bold cilantro marinade, they’re perfect as a side or a main over rice or noodles.
Spicy Grilled Veggie Skewers are a flavor-packed veggie delight that will kick your taste buds into high gear. These skewers are the ultimate feast for those who appreciate a bit of heat and a burst of smoky goodness. They’re made with colorful bell peppers, zucchini, cherry tomatoes, and red onions, all marinated in a zesty blend of spices before hitting the grill.
Get ready to elevate your grilling game with a dish that’s not only delicious but also a feast for the eyes. Turn your backyard into a veggie grilling haven. Let’s fire it up and veg out!
Table of Contents
Reasons to Love These Veggie Skewers
- The smoky, charred flavor from grilling enhances the overall taste.
- They provide a delicious and satisfying option for vegetarians and anyone looking to reduce meat consumption.
- This dish is very versatile. It’s easily adaptable and you can pair it with a variety of dishes.
Recipe Ingredients
- Cilantro Leaves: They are key for the marinade and add a fresh and vibrant flavor.
- Garlic: Adds a strong, aromatic component to the marinade.
- Chili Garlic Sauce: Provides the spicy kick that characterizes these skewers.
See the recipe card for full information on ingredients and quantities.
Variations
- Tamari Instead of Fish Sauce: Use tamari as a gluten-free and slightly richer alternative to fish sauce or soy sauce, keeping the umami flavor.
- Honey Glaze: To add a touch of sweetness and a glossy finish, brush the skewers with a honey glaze while grilling. Mix honey with a bit of olive oil and brush it on the veggies during the last few minutes of grilling.
How to Make Spicy Grilled Veggie Skewers
Step #1: Place the cilantro, garlic, fish sauce, water, pepper, and chili-garlic sauce in the bowl of a food processor; pulse to form a paste.
Step #2: With the processor running, pour the oil through the lid spout in a slow stream. Use a spatula to scrape the marinade out of the processor and pour it over the vegetables. Toss well, cover, and refrigerate for 1 hour.
Step #3: Meanwhile, prepare a charcoal grill for medium heat. Thread the marinated vegetables onto metal skewers (or wooden skewers that have been soaked in water for 30 minutes).
Step #4: Grill the skewers for 12-15 minutes, turning frequently to prevent burning, until tender and browned around the edges.
Step #5: Serve with rice, noodles, or as a side dish to the main event!
Expert Tip
When using metal skewers, be cautious as they conduct heat quickly. Use oven mitts or grill gloves when handling them to prevent burns.
Frequently Asked Questions
Of course! You can replace cilantro with fresh parsley, oregano, or basil if you prefer a different herbaceous taste while still enjoying the spicy marinade and grilled veggies.
Absolutely! A grill pan on your stovetop is a great alternative. Just preheat it, lightly oil the pan, and grill your skewers indoors over medium-high heat.
Storage Info
You can store Spicy Grilled Veggie Skewers in an airtight container in the refrigerator for up to 3-4 days. While freezing is possible, it may affect the texture of the vegetables.
To reheat, place them in a preheated oven at 350°F (175°C) for about 10 minutes or until heated through. You can also reheat them on the grill or in a skillet over medium heat for a few minutes on each side, just enough to warm them without overcooking.
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Spicy Grilled Veggie Skewers Recipe
Ingredients
- 1 1/2 cups packed cilantro leaves
- 8 cloves garlic - peeled
- 2 tablespoons fish sauce - sub soy for vegan BBQ skewers
- 1 tbsp water
- 1 tsp freshly ground black pepper
- 1 tablespoon chili garlic sauce
- 1/3 cup vegetable oil
- 2 pounds vegetables - cut into bite-sized pieces (any combination of mushrooms, peppers, scallion, zucchini, and yellow summer squash)
Instructions
- Place the cilantro, garlic, fish sauce, water, pepper, and chili-garlic sauce in the bowl of a food processor; pulse to form a paste.
- With the processor running, pour the oil through the lid spout in a slow stream. Use a spatula to scrape the marinade out of the processor and pour it over the vegetables. Toss well, cover, and refrigerate for 1 hour.
- Meanwhile, prepare a charcoal grill for medium heat. Thread the marinated vegetables onto metal skewers (or wooden skewers that have been soaked in water for 30 minutes).
- Grill the skewers for 12-15 minutes, turning frequently to prevent burning, until tender and browned around the edges.
- Serve with rice, noodles, or as a side dish to the main event!
NOTES
Nutrition
Seriously good! Perfectly spiced and grilled. These are going to be a regular on the grill!