Rainbow kabobs with summer vegetables and a quick-mix spicy lime yogurt sauce. The perfect skewer to enjoy for summer grilling!
It’s Memorial Day weekend!
Which means it’s unofficially (but so officially) summer.
It was a perfect 75 degree day today here in Virginia and every second spent indoors away from the sunshine hurt!
So.
If you stayed in town, are you grilling this weekend?
Grilled veggies are to summer what roasted veggies are to fall.
A staple.
We haven’t fired up our grill yet, but I love using my grill pan to achieve the grill marks without actually manning the fire.
Dan wants to dust off the real deal tomorrow– weather permitting!
If you’ve already got yours out and ready, throw these Vegetable Kabobs with Spicy Lime Yogurt on the fire for a quick plant-based option to classic kabobs.
I used my favorite summer rainbow veggies on these skewers– three colors of bell pepper, red onion, mushroom, and zucchini squash.
You can brush them with a bit of avocado oil before grilling or throw them on bare to dry-grill for an oil-free option.
I like mine lightly grilled so they’re got some grill marks but with a satisfying bite left to them.
The vegetable kabobs here are basic so the sauce really shines– a spicy lime yogurt sauce that’s easy enough to whip up on the spot without a blender!
This dip is dairy-free yogurt- based with fresh lime, and simple seasonings.
It’s citrus-y and slightly spicy and the perfect creamy oil-free sauce to cover grilled veggies.
Being plant-based at a cookout or barbecue can be difficult, so why not come prepared with kabobs to share!
These Vegetable Kabobs with Spicy Lime Yogurt are perfect to throw on your grill, your neighbors’ grill, or your grill pan.
I like mine with a squeeze of fresh lime and lots of fresh parsley.
For extra protein, try adding cubed tofu or tempeh to the skewers amidst the vegetable sequence.
Serve them as an appetizer to your main dish, or over quinoa or rice for a larger meal.
The grilled vegetables and yogurt sauce will keep stored separately in the fridge for 2-3 days, though best when fresh.
If you make these Vegetable Kabobs with Spicy Lime Yogurt, let me know!
Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.
Give me a shout on Instagram and use #floraandvino to show me your creations.
Check out my Pinterest page to pin more recipes like this one to make later.
For more great grilling, check out my Grilled Tempeh Collard Wraps with Mango Salsa.
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Vegetable Kabobs with Spicy Lime Yogurt
- Total Time: 25 mins
- Yield: 6 kabobs
- Diet: Vegan
Description
Rainbow kabobs with summer vegetables and a quick-mix spicy lime yogurt sauce. The perfect skewer to enjoy for summer grilling!
Ingredients
Spicy Lime Yogurt
- ½ cup unsweetened almond milk yogurt
- pinch of chili flakes
- juice from 1 lime
- Himalayan sea salt
- black pepper
- avocado oil
Vegetable Kabobs
- 1 red bell pepper
- 1 yellow bell pepper, cut into large chunks
- 1 orange bell pepper, cut into large chunks
- 1 green zucchini, sliced
- 1 cup button mushrooms, halved
- 1 red onion, cut into wedges
- drizzle of avocado oil
- Himalayan sea salt
- black pepper
For serving
- fresh parsley
Instructions
- Make the spicy lime yogurt sauce in advance by adding all ingredients to a bowl and whisking until its smooth and creamy. Season to taste with salt and ground black pepper. Refrigerate the yogurt sauce until you’re ready to serve.
- Wash and chop the vegetables and assemble them on bamboo skewers in an alternating fashion until all of the vegetables are used up. Brush the kabobs with optional avocado oil and season them with Himalayan sea salt and black pepper.
- Heat a grill or grill pan. Once it’s warm, add the skewers and cook them for 10 minutes, rotating the kabobs every 2-3 minutes to ensure all sides are browned.
- To serve, plate the kabobs and drizzle them with spicy lime yogurt. Garnish the kabobs with fresh parsley and serve immediately.
- Store any leftover kabobs in the refrigerator for several days.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Appetizer, Entree
- Method: Grill, Grill Pan
- Cuisine: Vegan, Gluten-Free, Grain-Free, Oil-Free Option
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