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