Kabobs are an easy, healthy and delicious way to serve fruits and vegetables. Follow these helpful tips for making delicious kabobs from grilled fruit & vegetables with this easy to follow and customizable recipe.
Grilling fruits and vegetables is a simple technique for making produce more delicious and creating easy dinners everyone will enjoy. I live in Florida where we can literally grill all year round, but no matter where you live, you can grill fruits and vegetables indoors or outdoors too. Check out the Variations section below to see how you can make them in the oven too.
Here's what you'll need to make the perfect kabob:
- Medium zucchini (sliced into half moons)
- Mushrooms - white or mini portobella work best
- Cherry tomatoes
- Red bell pepper, yellow bell pepper, and/or green bell peppers
- Large red onion (cut in to bite-sized pieces)
- Mango or Pineapple (peeled, cored and cut into small pieces)
- Olive oil
- Dry seasoning rub - this is optional. I personally like this veggie roast blend.
- Wooden or metal skewers
To make these delicious kabobs, follow this step-by-step process:
The first step is to soak wooden skewers in water for at least 30 minutes if you are using them. If choosing metal skewers, you can skip this step. Wash and dry all the produce before chopping.
Next, chop all the produce. For a step by step guide, check out my post on the Best Way to Cut Fruits and Vegetables for Kabobs.
Toss all but the pineapple pieces in a small bowl. Drizzle with olive oil and sprinkle with dry rub if using. Toss to combine.
Preheat your grill to medium heat (about 400℉).
Now it’s time to string everything on to the kabob skewers. Remove them from the water and shake off any excess. The best way to order the ingredients is to start with either 2-3 slices of onion pieces or a zucchini piece. These are more stable once cooked and will help hold everything else in place. From there you can choose how you want the order to go.
Oil your grill grates. I use a cooking spray designed for grilling. Place skewers on a hot grill, perpendicular to the grate lines if possible. Close the lid and cook for 2 minutes. Using grill tongs, flip the kabobs on the grill and cook for 2 more minutes with the lid closed. Check for doneness. If you like your veggies softer, continue cooking in 2 minute increments until desired doneness is achieved. Remove from heat and serve immediately.
The beauty of this recipe is that it is fully customizable to your liking. You can use a variety of other vegetables depending on your preference.
Here are some specific ideas for other variations of these fruit and vegetable kabobs:
- If you don’t want to grill these, you can simply roast them in the oven. Preheat your oven to 450ºF. Line a rimmed baking sheet with aluminum foil and spray with nonstick cooking oil. Arrange kabobs in a single layer on baking sheet and roast for 20 minutes or until veggies are semi soft with dark edges. It's still important to soak the skewers before assembling the kabobs.
- Mango chunks can be substituted for pineapple and I highly recommend it! Choose large mangos with a slight give when you press them with your finger. Use a peeler and peel off the skin, cut off the flesh and cut into large chunks.
- Any color of onion can be substituted for red onions.
- Any color of bell pepper can be used. If you like a little heat, try using shishito, poblano, or even jalapenos.
- Steamed sweet potato cubes can also be used. They should be 75% cooked before putting on skewers.
- You can use any dry seasoning mix you enjoy on these, leave this off altogether or simply use salt and pepper.
- Add protein to these with either chunks of chicken or raw shrimp. Note they will need to cook longer to ensure they reach proper internal temperature.
There are a few tools that are needed and helpful for making these fruit and vegetable kabobs.
- 9 x 13 pan - this is the ideal size for soaking wood skewers if you are using them.
- Cutting Board - I like using one with a trench like this one, especially when chopping something juicy like pineapple.
- Very sharp chef’s knife
- Paring knife
- Wooden skewers or metal skewers - I like to use jumbo bamboo skewers or metal flat skewers
Once cooked and cooled, remove veggies from the skewer and store in an airtight container in the fridge. They will keep for 3-4 days. They make a great leftover for lunches or future dinners.Print
So bust out all those beautiful summer fruits and veggies, fire up the grill and put these kabobs on the table TONIGHT! I know they will be a hit!
If you're looking for another healthy and delicious grilled side, try my Cantaloupe Salad with Blueberry Ginger Vinaigrette. A few of my blogging friends have great ideas for an outdoor party too. Try their Black Bean Hummus with Avocado and Blackberry Lemonade Margaritas.
To grilling in the blazing sun because it's worth it,