Whole30 Vegan Kebab
Elevate your plant-based meals with this vibrant and flavorful Whole30 Vegan Kebab recipe! Perfectly charred on the grill or roasted in the oven, these colorful skewers are packed with fresh zucchini, red bell peppers, red onion, cherry tomatoes, and cremini mushrooms, all marinated in a zesty blend of olive oil, garlic powder, smoked paprika, cumin, oregano, and lemon juice. Completely vegan, gluten-free, and Whole30-compliant, these kebabs are a satisfying and healthy option for every occasion, whether you’re hosting a barbecue or enjoying a weeknight dinner. Ready in just 40 minutes, this easy recipe makes meal prep a breeze and pairs beautifully with your favorite side dishes or salads. Serve them warm, garnished with a squeeze of lemon or fresh herbs, for a wholesome, crowd-pleasing dish that’s as delicious as it is nutritious!
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Recipe Information
Ingredients
- 2 medium Zucchini
- 2 medium Red bell pepper
- 1 large Red onion
- 20 pieces Cherry tomatoes
- 15 pieces Cremini mushrooms
- 3 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 2 teaspoons Smoked paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Dried oregano
- 0.5 teaspoon Sea salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Lemon juice
- 8 pieces Wooden skewers
Instructions
Soak the wooden skewers in water for at least 20 minutes to prevent burning during cooking.
Wash and dry all vegetables. Cut the zucchini into thick rounds, about 1/2 inch each.
Slice the red bell peppers into square pieces, roughly the same size as the zucchini rounds.
Peel the red onion and cut it into wedges, ensuring the layers remain intact for easy skewering.
Rinse the cremini mushrooms and pat dry. Leave them whole.
In a small mixing bowl, whisk together olive oil, garlic powder, smoked paprika, cumin, oregano, sea salt, black pepper, and lemon juice to create a marinade.
Place all the chopped vegetables and mushrooms into a large mixing bowl. Pour the marinade over the vegetables and toss until evenly coated.
Thread the marinated vegetables and mushrooms onto the soaked skewers, alternating the variety to create a colorful presentation.
Preheat a grill or grill pan over medium-high heat. Lightly oil the grill grates to prevent sticking.
Cook the kebabs on the grill for 12-15 minutes, turning every 3-4 minutes to ensure even char and tenderness. Alternatively, roast the kebabs in a preheated oven at 425°F (220°C) for 15-20 minutes, flipping halfway through.
Serve the kebabs warm, optionally garnished with a squeeze of additional lemon juice or fresh herbs like parsley or cilantro.
Nutrition Facts
Calories |
814 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.0 g | 60% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4949 mg | 215% | |
| Total Carbohydrate | 88.3 g | 32% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 57.6 g | ||
| Protein | 19.6 g | 39% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 252 mg | 19% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 3812 mg | 81% | |
*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.
