Thai Style Veggie Kabobs with Spicy Peanut Sauce
Transform your next barbecue into a flavor-packed celebration with Thai Style Veggie Kabobs with Spicy Peanut Sauce! This vibrant recipe combines an array of colorful veggies—red and yellow bell peppers, zucchini, red onion, and mushrooms—grilled to perfection and infused with a savory soy-lime marinade. The grilled vegetables are paired with a velvety, homemade spicy peanut sauce, crafted with creamy peanut butter, coconut milk, and a zesty kick of sriracha, making it the perfect accompaniment. Topped with chopped peanuts and fresh cilantro, these kabobs are both visually stunning and bursting with bold Thai-inspired flavors. Ideal for vegetarians and grill enthusiasts alike, this wholesome dish is ready in under an hour, offering an irresistible mix of smoky, sweet, and spicy flavors perfect for summer cookouts or weeknight dinners.
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Recipe Information
Ingredients
- 2 medium Red bell pepper
- 2 medium Yellow bell pepper
- 2 medium Zucchini
- 1 large Red onion
- 12 whole Mushrooms
- 4 tablespoons Soy sauce
- 3 tablespoons Lime juice
- 2 tablespoons Sesame oil
- 3 cloves Garlic
- 1 teaspoon Fresh ginger
- 1 tablespoon Brown sugar
- 0.5 cup Creamy peanut butter
- 0.5 cup Coconut milk
- 2 teaspoons Sriracha
- 2 tablespoons Chopped peanuts
- 2 tablespoons Chopped fresh cilantro
Instructions
Preheat your grill to medium-high heat.
Cut the red and yellow bell peppers into 1-inch squares.
Slice the zucchini into 1/2-inch thick rounds.
Cut the red onion into wedges, keeping the layers intact.
If using wooden skewers, soak them in water for at least 15 minutes to prevent burning.
In a small bowl, combine soy sauce, lime juice, sesame oil, minced garlic, freshly grated ginger, and brown sugar. Mix well to create the marinade.
Thread the bell peppers, zucchini, red onion, and mushrooms onto the skewers, alternating the vegetables to create colorful kabobs.
Brush the marinade generously over the kabobs using a pastry brush. Reserve a small amount for basting during grilling.
Grill the kabobs for 12-15 minutes, turning occasionally, until the vegetables are slightly charred and tender. Baste with the reserved marinade during the last few minutes of grilling for extra flavor.
Meanwhile, in a small saucepan, whisk together peanut butter, coconut milk, sriracha, and 1 tablespoon of lime juice. Heat over low heat, stirring until the sauce is smooth and warmed through. Add water if needed to achieve the desired consistency.
Transfer the grilled veggie kabobs to a serving platter and sprinkle with chopped peanuts and fresh cilantro.
Serve immediately with the spicy peanut sauce on the side for dipping. Enjoy!
Nutrition Facts
Calories |
394 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.8 g | 32% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 779 mg | 34% | |
| Total Carbohydrate | 35.0 g | 13% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 20.0 g | ||
| Protein | 14.6 g | 29% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 71 mg | 5% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 1062 mg | 23% | |
*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.
