Paleo Vegan Kebab
Savor the vibrant flavors of this Paleo Vegan Kebab, a healthy and colorful dish that's as wholesome as it is delicious. Packed with nutrient-rich zucchini, sweet potato, bell peppers, red onion, and button mushrooms, these skewers are marinated in a zesty blend of garlic powder, smoked paprika, ground cumin, dried oregano, and fresh lemon juice for a smoky yet tangy kick. Whether grilled to perfection or baked in the oven, the vegetables turn tender and lightly charred, making them irresistibly flavorful. Ready in under an hour and entirely grain-free, this recipe is ideal for those following vegan, paleo, or gluten-free lifestyles. Serve these kebabs warm for a stunning addition to your summer barbecue, or pair them with a fresh salad for a satisfying weekday meal!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 medium-sized zucchini
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1 medium red onion
- 200 grams button mushrooms
- 1 medium sweet potato
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
- 1 tablespoon fresh lemon juice
- 8 pieces wood or metal skewers
Instructions
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
Preheat your grill or oven to 400°F (200°C).
Wash and prepare the vegetables: slice the zucchini into half-inch thick rounds, cut the bell peppers into bite-sized cubes, peel and chop the red onion into large chunks, and peel and dice the sweet potato into 1-inch cubes.
Steam or microwave the sweet potato cubes for 5-7 minutes to soften them slightly, as they take longer to cook than the other vegetables.
In a large bowl, combine the olive oil, garlic powder, smoked paprika, ground cumin, dried oregano, sea salt, black pepper, and fresh lemon juice. Whisk to form a marinade.
Add all the prepared vegetables, including the mushrooms, into the bowl with the marinade. Toss until everything is evenly coated.
Thread the vegetables onto the skewers, alternating the different types to create a colorful presentation. Ensure the pieces are evenly spaced for even cooking.
If grilling, place the skewers on a pre-heated grill and cook for 12-15 minutes, turning occasionally, until the vegetables are tender and slightly charred. If baking, arrange the skewers on a baking sheet lined with parchment paper and bake for 20-25 minutes, flipping halfway through.
Once cooked, serve the Paleo Vegan Kebabs warm. Optionally, garnish with fresh herbs or drizzle with extra lemon juice for added brightness.
Nutrition Facts
Calories |
878 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.9 g | 64% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 5172 mg | 225% | |
| Total Carbohydrate | 100.7 g | 37% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 49.8 g | ||
| Protein | 18.8 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 198 mg | 15% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 2955 mg | 63% | |
*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.
