Let’s get the 4th of July celebration started with these tasty healthy Grilled Caribbean Vegetarian Kebabs! Oh my goodness, these Vegetarian Kebabs have so much flavor that you won’t miss not having meat, the flavors of the spicy marinade take the vegetables to the next level. The marinade on these Grilled Caribbean Vegetarian Kebabs brings all the flavors of the Caribbean together once they hit the grill.
Here’s another confession…I’m Kebab crazy and make all kind of Kebabs because they’re the perfect serving size for guests, and so easy to assemble ahead of time. Kebabs, Kabobs, Shish Kebabs or Skewers. Whatever you want to call them…They’re fun and delicious. Really, what’s not to love about having your own tidy portion of grilled veggies, meats or fish stacked so pretty? I thought it was time to do some vegetarian kebabs, to satisfy my vegetarian cravings. These Grilled Caribbean Style Vegetarian Kebabs will electrify your taste buds and make a lasting impression on your guests. Not only are they eye-pleasing, they also bring out the true vibe of the islands with the wonderful spicy marinade that is used to marinate our favorite vegetables before grilling.
No Excuse not to eat your Veggies for this 4th of July!
Ali in the Valley
Grilled Caribbean Vegetarian Kebabs
4
servings30
minutes30
minutesIngredients
1/3 cup extra virgin olive oil
1 sprig fresh thyme
1 tables spoon chopped cilantro
2 tablespoons chopped parsley
1/2 Lemon
1/2 teaspoon black pepper
1/2 teaspoon salt
2 cloves garlic
1 scotch bonnet pepper
8 mushrooms
1 sweet corn
1 large red onion
4 bell sweet peppers – different colors
Bamboo skewers – soak in water for at least 20 minutes prior to using.
note: With the scotch bonnet pepper remember to wear gloves and don’t include the seeds as that’s where most of the heat can be found. No gloves then add lemon juice to your hands after handling the scotch bonnet pepper to remove the heat!
Directions
- De-seed the scotch bonnet pepper and give it a fine chop.. chop the garlic, cilantro, thyme and parsley as well. In a bowl, pour in the olive oil, squeeze in the lemon juice and add the salt, black pepper. Whisk in the chopped garlic, thyme, cilantro and parsley. You can add some balsamic vinegar in here as well.. added flavor.
- Now it’s time to prep the vegetables to be marinated. Peel your corn, remove the silk and give it a wash. Now using a chefs knife, cut into 1/2 inch pieces. Wash and remove the seeds etc from the bell peppers and cut into 1 inch pieces.. try to keep the vegetable pieces the same size so they cook evenly. Peel and dice the red onion and put everything into a large bowl. With the onion, try to keep it 2 layers thick so they’re as thick as the bell peppers.
- Pour in the marinade we made earlier and give it a good mix. Place some plastic wrap over the bowl and allow to marinate for a couple hrs in the fridge.
- It’s now time to thread your vegetables onto your bamboo skewers (remember to soak them in water for at least 20 mins prior or they will burn on the grill). Get your grill nice and hot (about 375-400F), brush the grates with some veg oil (on a paper towel) or spray with non-stick spay and place the vegetable skewers onto the grill. Cook for a couple minutes on each side, until they have beautiful grill marks and cooked enough so they have a slight crunch. Remember they will continue to cook for a bit after coming off the grill, so try not to over-cook or risk having soggy vegetables. The grilling will intensify the natural sugars in the vegetables and with that wicked Caribbean marinade we made.. yup.. pure niceness!
