Chargrilled vegetable kebabs

With a little bit of sunshine it's already time to heat up your barbecue, don't you think? Serve these colorful chargrilled vegetable kebabs on a big plate.

20 minutes 4 people Main course
Chargrilled vegetable kebabs


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  • 1 red onion
  • 1/2 zucchini
  • 1/2 yellow squash (yellow zucchini)
  • a handful of cherry tomatoes
  • a handful of white button mushrooms
  • 1 lemon
  • olive oil
  • bunch of basil leaves
  • pepper and salt to taste
Chargrilled vegetable kebabs ingredients
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Kitchen equipment

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  • cutting board & chef's knife
  • mandoline or vegetable peeler
  • thin wooden skewers
  • barbecue or grill pan
  • Paper kitchen towel


20 minutes 4 people Main course

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Preparation -- 15 minutes

Do you have a coal barbecue? Heat it up before preparing, so the coals are nice and white-hot. PEEL the red onion and slice into wedges. RINSE the cherry tomatoes, zucchini and yellow squash. 

CUT the yellow squash into bite-size pieces and the zucchini into not too thin long strips. CLEAN the mushrooms with a paper kitchen towel or use a mushroom brush. That's all for the preparation, all you have to do now is get them all on the wooden skewers.

The order of the veggies doesn't really matter, get them on the wooden skewers any way you like. The zucchini strips are easier than they might look, you fold them sort of like a fan and then pierce them onto the skewers. 

Chargrilled vegetable kebabs
Chargrilled vegetable kebabs

Baking the vegetable kebabs -- 5 minutes

DRIZZLE the vegetable kebabs with lemon juice and olive oil. Season with pepper and salt. GRILL the kebabs on the barbecue for a few minutes on each side, they'll need no longer than 5 minutes!

Chop up the basil leaves and garnish with basil and lemon wedges, enjoy!

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