Paleo Grilled Vegetable Kebab
Light up your grill and savor the smoky, vibrant flavors of these Paleo Grilled Vegetable Kebabs—the ultimate summer delight for clean eating enthusiasts. Packed with colorful veggies like zucchini, red bell pepper, yellow squash, mushrooms, and cherry tomatoes, these skewers are marinated in a zesty blend of olive oil, fresh lemon juice, garlic, and fragrant herbs like oregano and thyme. Quick to prep and even faster to cook, these kebabs are perfect for busy weeknights or weekend gatherings. Ready in under 35 minutes, they make an eye-catching side dish or a satisfying main course, proving that healthy eating can be as delicious as it is nutritious. Fire up your grill and make these paleo-friendly, gluten-free, and vegan kebabs your new go-to recipe for wholesome indulgence!
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Recipe Information
Ingredients
- 1 medium Zucchini
- 1 large Red bell pepper
- 1 medium Yellow squash
- 8 large Mushrooms
- 1 large Red onion
- 12 pieces Cherry tomatoes
- 3 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 3 cloves Garlic
- 1 teaspoon Dried oregano
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Start by soaking eight bamboo skewers in water for at least 20 minutes to prevent them from burning on the grill.
While the skewers soak, prepare the vegetables: slice the zucchini and yellow squash into 1/2-inch thick rounds. Cut the red bell pepper and red onion into 1-inch squares. Clean the mushrooms by wiping them with a damp cloth. Leave the cherry tomatoes whole.
In a large mixing bowl, combine the olive oil, lemon juice, minced garlic, dried oregano, dried thyme, salt, and black pepper. Whisk together until well blended.
Add the prepared vegetables to the marinade, tossing gently to ensure all pieces are coated. Let them marinate at room temperature for about 15 minutes.
Preheat your grill to medium-high heat. Thread the vegetables onto the skewers in an alternating pattern for a colorful presentation.
Place the vegetable skewers on the preheated grill. Cook for about 10-15 minutes, turning occasionally, until the vegetables are tender and have a nice char.
Remove the kebabs from the grill and transfer to a serving platter. Allow to cool slightly before serving.
Enjoy your Paleo Grilled Vegetable Kebabs as a delightful side dish or a main course.
Nutrition Facts
Calories |
789 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.3 g | 67% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 7.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4539 mg | 197% | |
| Total Carbohydrate | 69.3 g | 25% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 41.8 g | ||
| Protein | 16.6 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 193 mg | 15% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 2851 mg | 61% | |
*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.
