Vegetable Kebabs with Coriander Coconut Cream Sauce
Fire up the grill and elevate your plant-based meals with these vibrant Vegetable Kebabs with Coriander Coconut Cream Sauce! Packed with colorful zucchini, bell peppers, cherry tomatoes, mushrooms, and red onions, these skewers are marinated in a zesty blend of olive oil, paprika, garlic powder, and oregano for a smoky, herby flavor. The star of the dish, however, is the luscious coriander coconut cream sauce, made with creamy coconut milk, fresh cilantro, lime juice, and a hint of cumin—perfect for drizzling or dipping. Quick to prepare and loaded with nutrients, these kebabs make an irresistible summer BBQ option, a fun weeknight dinner, or an eye-catching appetizer. Serve them hot for a charred and flavorful bite, and don’t forget to pair with the dreamy sauce for the ultimate combination of refreshing and bold tastes. Vegetarian grilling has never been this exciting!
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Recipe Information
Ingredients
- 2 medium, sliced into thick rounds Zucchini
- 3 medium, cut into 1-inch squares Bell peppers (mixed colors)
- 2 medium, cut into wedges Red onion
- 10 whole Button mushrooms
- 1 pint Cherry tomatoes
- 3 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 teaspoon Dried oregano
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Unsweetened coconut milk
- 0.5 cup, chopped Coriander leaves (cilantro)
- 1 tablespoon Lime juice
- 2 cloves, minced Garlic
- 0.5 teaspoon Ground cumin
- 1 teaspoon (optional, for a touch of sweetness) Honey or maple syrup
- 8 pieces Wooden or metal skewers
Instructions
If using wooden skewers, soak them in water for at least 20 minutes to prevent burning during cooking.
Preheat your grill or oven to medium-high heat (about 400°F/200°C).
Prepare the vegetables: Slice zucchini into thick rounds, chop bell peppers into 1-inch squares, cut red onions into wedges, leave mushrooms whole, and set aside cherry tomatoes.
In a large mixing bowl, combine olive oil, garlic powder, paprika, dried oregano, salt, and black pepper. Toss the prepared vegetables in the marinade until well coated.
Thread the vegetables onto skewers, alternating them for a colorful and balanced presentation. For example, start with a cherry tomato, followed by a zucchini slice, a bell pepper square, a mushroom, and a red onion wedge, and repeat.
Place the skewers on the preheated grill or in the oven on a baking tray. Cook for about 12-15 minutes, turning occasionally, until the vegetables are tender and lightly charred.
While the kebabs are cooking, prepare the coriander coconut cream sauce. In a blender or food processor, combine coconut milk, chopped coriander leaves, lime juice, minced garlic, ground cumin, and honey or maple syrup (if using). Blend until smooth and creamy.
Taste the sauce and adjust the seasoning with additional salt or lime juice, if needed. Transfer the sauce to a small serving bowl.
Once the vegetable kebabs are cooked, remove them from the grill or oven and let them rest for 2 minutes before serving.
Serve the vegetable kebabs hot, drizzled with coriander coconut cream sauce or with the sauce on the side for dipping.
Nutrition Facts
Calories |
207 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.3 g | 16% | |
| Saturated Fat | 2.7 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 266 mg | 12% | |
| Total Carbohydrate | 22.8 g | 8% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 12.7 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 66 mg | 5% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 941 mg | 20% | |
*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.
