Marinated Artichoke Kebabs
Elevate your grilling game with these vibrant and flavorful Marinated Artichoke Kebabs! Packed with tender marinated artichoke hearts, sweet cherry tomatoes, crisp zucchini, smoky red bell peppers, and bold red onion, these veggie skewers are a feast for both the eyes and the palate. A simple yet zesty marinade of olive oil, balsamic vinegar, garlic, and oregano infuses every bite with Mediterranean-inspired goodness. Perfect for summer barbecues or quick weeknight dinners, these kebabs can be grilled to juicy perfection in just ten minutes. Serve them as a colorful appetizer, a wholesome side dish, or even a main course for a light, vegetarian-friendly meal that will impress at any gathering. Grab your skewers and ignite the grill—your taste buds are in for a treat!
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Recipe Information
Ingredients
- 14 ounces Marinated artichoke hearts
- 2 medium Red bell peppers
- 2 medium Zucchini
- 1 medium Red onion
- 1 pint Cherry tomatoes
- 3 tablespoons Olive oil
- 2 tablespoons Balsamic vinegar
- 2 cloves Garlic
- 1 teaspoon Dried oregano
- 0.5 teaspoons Salt
- 0.25 teaspoons Ground black pepper
- 8 pieces Wooden or metal skewers
Instructions
If using wooden skewers, soak them in water for at least 20 minutes to prevent burning during grilling.
Drain the marinated artichoke hearts and set them aside. If they are large, cut them in half.
Wash the red bell peppers, zucchini, and cherry tomatoes. Cut the bell peppers and zucchini into 1-inch chunks.
Peel and cut the red onion into 1-inch pieces, separating the layers into smaller sections.
In a large bowl, whisk together olive oil, balsamic vinegar, minced garlic, dried oregano, salt, and ground black pepper.
Add the artichoke hearts, bell peppers, zucchini, red onion, and cherry tomatoes to the marinade. Toss to coat the vegetables evenly. Let them sit for 15–20 minutes to absorb the flavors.
Preheat your grill or broiler to medium-high heat.
Thread the marinated vegetables onto the skewers, alternating between artichoke hearts, peppers, zucchini, onion pieces, and cherry tomatoes for a colorful presentation.
Grill the kebabs for 8–10 minutes, turning occasionally, until the vegetables are tender and lightly charred.
Remove the kebabs from the grill and let them rest for a minute. Serve warm as a side dish or appetizer.
Nutrition Facts
Calories |
1019 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.8 g | 84% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6471 mg | 281% | |
| Total Carbohydrate | 93.2 g | 34% | |
| Dietary Fiber | 27.6 g | 99% | |
| Total Sugars | 51.3 g | ||
| Protein | 15.8 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 270 mg | 21% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 2629 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
