Why You’ll Love This Recipe

Grilled Vegetable Kabobs with Fajita Butter are a vibrant, smoky, and flavorful side or main dish perfect for summer grilling. The combination of charred vegetables and a rich, spiced butter adds a Tex-Mex twist that elevates even the simplest veggies. These kabobs are easy to customize, vegetarian-friendly, and pair wonderfully with grilled meats or served on their own with rice or tortillas.

ingredients

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

bell peppers (red, yellow, green)red onionzucchinizummer squashmushroomsgrape tomatosextav-virgin olive oilfajita seasoning (or chili powder, cumin, garlic powder, paprika, and onion powder)unsalted buttersalt and pepperfresh lime juicewooden or metal skewers

directions

Soak wooden skewers in water for at least 30 minutes if using.

Preheat your grill to medium-high heat.

Cut all vegetables into even-sized pieces for uniform grilling.

In a large bowl, toss the vegetables with olive oil, salt, pepper, and half of the fajita seasoning.

Thread the vegetables onto skewers, alternating colors and textures for visual appeal.

Grill the kabobs for 10–12 minutes, turning occasionally, until vegetables are tender and slightly charred.

Meanwhile, in a small saucepan, melt the butter over low heat.

Stir in the remaining fajita seasoning and lime juice to create the fajita butter.

Brush the hot kabobs generously with fajita butter before serving.

Servings and timing

This recipe yields approximately 6 kabobs (2-3 servings).
Preparation time: 20 minutes
Grilling time: 10–12 minutes
Total time: 30–35 minutes

Variations

Use sweet corn rounds or baby potatoes (pre-cooked) for extra variety.

Add paneer, halloumi, or tofu cubes for a protein boost.

Use smoked paprika or chipotle powder in the butter for a smoky heat.

Serve over quinoa, couscous, or rice bowls for a heartier dish.

Swap lime juice for lemon or add a splash of hot sauce for tang and spice.

storage/reheating

Store leftover kabobs in an airtight container in the fridge for up to 3 days.
Reheat in a skillet over medium heat or briefly in the microwave.
To reheat on the grill, wrap kabobs in foil and warm for 5–7 minutes.

FAQs

Can I make these kabobs ahead of time?

Yes, you can prep the vegetables and thread them on skewers a day ahead. Store in the fridge until ready to grill.

Is fajita butter spicy?

It can be mildly spicy depending on your seasoning blend. Adjust chili content to suit your taste.

Can I use frozen vegetables?

Fresh vegetables are best for grilling, but if using frozen, thaw and dry them well before grilling.

Can I bake these kabobs instead of grilling?

Yes, bake at 425°F (220°C) for 20–25 minutes, flipping once halfway through.

What kind of skewers should I use?

Both metal and soaked wooden skewers work well. Metal skewers are reusable and retain heat better.

Is there a vegan version?

Yes, simply use plant-based butter to keep the recipe vegan.

What’s the best way to serve these kabobs?

Serve them with warm tortillas, over rice, or with a side of beans or guacamole.

Can I use store-bought fajita seasoning?

Absolutely, but homemade gives you more control over salt and spice levels.

Do the vegetables need to be marinated?

Not necessarily. Tossing with oil and seasoning right before grilling is enough, but marinating adds extra flavor.

Can I grill these indoors?

Yes, use a stovetop grill pan or broiler if an outdoor grill isn’t available.

Conclusion

Grilled Vegetable Kabobs with Fajita Butter bring smoky flavor and bold spice to your cookout lineup. Whether you’re feeding vegetarians or just want a delicious way to enjoy fresh produce, these kabobs are a colorful, satisfying, and crowd-pleasing option that’s easy to make and even easier to love.