Description
These Grilled Moroccan Vegetable Skewers feature a vibrant mix of zucchini, bell peppers, onions, and mushrooms marinated in a flavorful blend of olive oil, lemon juice, garlic, and traditional Moroccan spices. Perfectly grilled to bring out their natural sweetness and smokiness, these skewers make a healthy and colorful appetizer or side dish.
Ingredients
Scale
Vegetables
- 2 medium zucchini (green or yellow, sliced into 1/3″ rings)
- 2 medium bell peppers (cut into 1″ pieces)
- 1 large yellow onion or sweet onion (sliced and separated into 1″ pieces)
- 1 lb small-ish mushrooms (rinsed and dried on paper towels)
Marinade & Others
- 10 large wood skewers (soaked at least 30 minutes in water)
- 4 Tbsp olive oil
- 4 Tbsp fresh lemon juice
- 3 garlic cloves (minced)
- 1 tsp ground coriander
- 1/4 tsp ground cumin
- 1 tsp sweet paprika
- 1/8 tsp chili powder
- 1/2 Tbsp salt
- 1/2 tsp ground black pepper
- 1/2 bunch fresh parsley (chopped)
- 1/2 bunch fresh cilantro (chopped)
Instructions
- Prepare the Marinade: In a medium bowl, whisk together olive oil, fresh lemon juice, minced garlic, ground coriander, ground cumin, sweet paprika, chili powder, salt, and black pepper until well combined.
- Chop and Marinate Vegetables: Slice the zucchini into 1/3″ rings, cut bell peppers into 1″ pieces, slice and separate onion into 1″ pieces, and rinse and dry mushrooms thoroughly. Add all vegetables to the marinade, tossing gently to coat thoroughly. Cover and refrigerate for at least 2 hours or up to 4 hours to allow flavors to meld.
- Preheat the Grill: Preheat your grill to medium-high heat, around 375-400°F (190-205°C). Make sure the grill grates are clean and lightly oiled to prevent sticking.
- Assemble the Skewers: Remove the soaked wooden skewers from water. Thread the marinated vegetables alternately onto the skewers to create colorful, balanced kebabs. Be sure to leave a little space between pieces for even cooking.
- Grill the Skewers: Place the assembled skewers on the preheated grill. Cook for about 12-15 minutes, turning occasionally, until vegetables are tender and slightly charred on the edges.
- Garnish and Serve: Remove the skewers from the grill and transfer to a serving platter. Sprinkle chopped fresh parsley and cilantro over the top for an added burst of freshness. Serve warm as a side dish or appetizer.
Notes
- Soaking the wooden skewers prevents them from burning on the grill.
- Marinating the vegetables for a few hours enhances their flavor dramatically.
- If you don’t have a grill, you can broil the skewers in your oven on a rack close to the heating element, turning occasionally until charred.
- Use a grill basket or foil if small vegetables fall through the grates.
- Adjust chili powder amount to suit your spice preference.
