Description
Grilled Vegetable Kabobs with Fajita Butter are a smoky, vibrant, and flavorful dish, perfect for summer grilling. The fajita-spiced butter melts over the charred vegetables, adding richness and zest.
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 wedges
- 8 oz mushrooms, halved
- 2 tablespoons olive oil
- Salt and pepper to taste
- 4 metal or soaked wooden skewers
- 1/4 cup unsalted butter, softened
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried oregano
- Juice of 1/2 lime
Instructions
- Preheat grill to medium-high heat.
- In a small bowl, mix the softened butter with chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, and lime juice to make fajita butter. Set aside.
- Toss the bell peppers, zucchini, red onion, and mushrooms in olive oil, salt, and pepper.
- Thread vegetables onto skewers, alternating for color and variety.
- Grill the kabobs for about 10–12 minutes, turning occasionally, until vegetables are tender and charred.
- Remove from grill and immediately brush with the fajita butter while hot.
- Serve warm with extra lime wedges if desired.
Notes
- Soak wooden skewers in water for at least 30 minutes to prevent burning.
- You can prepare the fajita butter ahead of time and store it in the fridge.
- Try adding other vegetables like cherry tomatoes or corn slices for variety.
Nutrition
- Serving Size: 1 kabob
- Calories: 180
- Sugar: 5g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 20mg