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Sour and Spicy Veggie Kabobs

Posted on May 20, 2013 by in Recipes and Reviews | 0 comments

Sour and Spicy Veggie Kabobs

Though I think we may have skipped spring this year, I’m not complaining – I love the heat! One thing that comes with the heat for me, though, is that I have no desire to cook inside. I don’t like to turn on the air conditioning, but I also don’t like for it to be 90 degrees in the house, so grilling is my preferred solution to the problem.

Sour and Spicy Kabobs

These kabobs are one of the easiest things to grill and the hands-on time is minimal. Some grocery stores will even sell pre-cut veggies for skewers, so if you’re short on time you can speed up the process even more (though cutting the vegetables for 3-4 people only takes about 10 minutes).

You can use whichever variety of vegetables you like – my family just really enjoys zucchini, mushrooms, and onions, so that’s what I went with. I don’t really like sweet and sour flavors, but sour and hot I love! These aren’t too spicy, just a hint of heat to wake up your tastebuds, so if you like it 5-alarm hot, be sure to add a bit more hot sauce or some red pepper flakes.

Sour and Spicy Veggie Kabobs

I marinated my veggies for 2+ hours, and I think that’s a good time line for letting them soak up a decent amount of the flavor from the marinade and it also tenderizes them a bit so that your veggies cook a bit faster on the grill. I grilled them for about 5 minutes on each side, just enough to get some light char going on them. Tip: Don’t place these over the flame – let the flame burn down and then cook the kabobs on the outside perimeter of the grill. If you have a gas grill, you won’t need to worry about this as much.

Sour and Spicy Veggie Kabobs
Prep time
Cook time
Total time
Recipe type: Dinner
Cuisine: Vegan, Gluten-Free
Serves: 3-4
  • 2 tbsp Apple Cider Vinegae
  • 2 tbsp Lemon Juice
  • 1 tbsp Hot Sauce
  • 2 cloves Garlic, minced
  • 1 tbsp Chili Powder
  • ¼ tsp Salt
  • ¼ tsp Pepper
  • 1 Zucchini, cubed
  • 1 medium Onion, cut into 8ths
  • 10 mushrooms, quartered
  1. Mix all of the marinade ingredients in a medium bowl. Toss the cut vegetables and marinade in a gallon zip lock bag, place in a plastic container or bowl, and refrigerate for at least 2 hours.
  2. Warm the grill.
  3. Drain excess marinade and assemble kabobs. Do this so that the flat surfaces of each vegetable touch that of the next vegetable - this allows for more even cooking.
  4. Grill for 5 minutes or so on each side, or until vegetables reach desired doneness (I like mine a little charred).


What is your favorite veggies mix for kabobs?

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