Mouthwatering Grilled Moroccan Vegetable Skewers Recipe

Introduction

These Grilled Moroccan Vegetable Skewers are a flavorful and colorful way to enjoy summer vegetables. Marinated in warm spices like cumin, coriander, and paprika, they are perfect for cookouts or a healthy weeknight meal. Plus, they’re easy to prepare ahead of time and grill when ready.

Ingredients

• 2 zucchini (cut into 1-inch thick rounds)
• 3 bell peppers (seeded and cut into 1.5-inch squares)
• 1 large onion (quartered and separated into chunks)
• 1 lb mushrooms (button or cremini)
• 10 skewers (soak in water for 30 minutes if using bamboo)
• 5 tbsp olive oil
• 3 tbsp lemon juice
• 4 garlic cloves (freshly pressed)
• 1 tsp coriander
• 1/2 tsp cumin
• 1 1/2 tsp paprika
• 1/4 tsp turmeric
• 1/2 tbsp honey
• 1/4 tsp chili powder
• 1/2 tbsp salt
• 3/4 tsp pepper
• 1/2 bunch parsley
• 1/2 bunch cilantro

Instructions

1. Step 1: If using bamboo skewers, soak them in water for at least 30 minutes to prevent burning. Meanwhile, wash all vegetables thoroughly. Slice zucchini into 1-inch rounds, cut bell peppers into 1.5-inch squares, quarter the onion and separate into chunks, and trim the mushroom stems. Pat mushrooms dry with paper towels to help them brown on the grill.
2. Step 2: In a blender, combine olive oil, lemon juice, freshly pressed garlic, coriander, cumin, paprika, turmeric, honey, chili powder, salt, and pepper. Blend several times until well mixed. Add parsley and cilantro, then pulse a few times until herbs are finely chopped but still visible. Avoid over-blending to keep the herbs from becoming a paste.
3. Step 3: Place all prepared vegetables in a large bowl or resealable bag. Pour the marinade over them and toss gently but thoroughly to coat every piece evenly. Cover or seal and refrigerate for at least 4 hours, or overnight for deeper flavor.
4. Step 4: Remove vegetables from marinade, reserving the excess for basting. Thread vegetables onto soaked skewers, alternating zucchini, bell peppers, onion, and mushrooms. Leave small gaps between pieces for even cooking. Start and end each skewer with a firm vegetable like bell pepper to keep mushrooms secure.
5. Step 5: Preheat grill to medium-low heat and oil the grates lightly to prevent sticking. Grill the skewers for about 15 minutes, turning every 2-3 minutes to develop light char marks on all sides. Brush with reserved marinade as you turn to keep them moist and flavorful. Vegetables are ready when zucchini is tender, peppers have charred spots, and mushrooms are golden and cooked through.

Tips & Variations

• Swap zucchini for yellow squash or eggplant (eggplant may require longer grilling).
• Use any bell pepper color; red, orange, and yellow are sweeter, green is slightly bitter.
• Choose button, cremini, or baby bella mushrooms; quarter large mushrooms to match other vegetable sizes.
• Replace cilantro with additional parsley if you prefer or don’t have cilantro.
• Lime juice can substitute lemon juice for a different citrus note.
• If you forget to soak bamboo skewers, wrap ends in foil to prevent burning.
• Cut vegetables into uniform 1-inch pieces to ensure even grilling.
• Avoid overcrowding the skewers to allow proper heat circulation.

Storage

Store leftover grilled skewers in an airtight container in the refrigerator for up to 4 days. They can be eaten cold or reheated in a skillet over medium heat until warmed through. Prepare skewers a few hours ahead and keep refrigerated until grilling; bring to room temperature for about 15 minutes before cooking for even results.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use metal skewers instead of wooden ones?

Yes, metal skewers work great and do not require soaking. Just be careful when handling as they get hot on the grill.

How do I prevent the vegetables from sticking to the grill?

Lightly oil your grill grates before cooking and brush the skewers with marinade during grilling to keep vegetables moist and prevent sticking.

Mouthwatering Grilled Moroccan Vegetable Skewers Recipe

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4.9 from 88 reviews

These Mouthwatering Grilled Moroccan Vegetable Skewers feature colorful bell peppers, zucchini, mushrooms, and onions marinated in a blend of warm Moroccan spices including cumin, coriander, paprika, and turmeric, enhanced by garlic, lemon juice, honey, and fresh herbs. Perfect for vegetarians and vegans, they’re ideal for summer cookouts or easy weeknight dinners, offering a healthy, flavorful, and visually stunning dish.

• Author: Maya
• Prep Time: 25 minutes (plus at least 4 hours marinating time)
• Cook Time: 15 minutes
• Total Time: 4 hours 25 minutes (including marinating)
• Yield: 10 servings 1x
• Category: Main Dish
• Method: Grilling
• Cuisine: Moroccan
• Diet: Vegan

Ingredients

Scale 1x2x3x

For the base

• 2 zucchini, cut into 1-inch thick rounds
• 3 bell peppers, seeded and cut into 1.5-inch squares
• 1 large onion, quartered and separated into chunks
• 1 lb mushrooms (button or cremini), stems trimmed
• 10 skewers (soak in water for 30 minutes if using bamboo)

For the marinade

• 5 tbsp olive oil (preferably Lucini Extra Virgin)
• 3 tbsp lemon juice
• 4 garlic cloves, freshly pressed
• 1 tsp coriander
• 1/2 tsp cumin (McCormick Gourmet recommended)
• 1 1/2 tsp paprika
• 1/4 tsp turmeric
• 1/2 tbsp honey
• 1/4 tsp chili powder
• 1/2 tbsp salt
• 3/4 tsp black pepper
• 1/2 bunch parsley
• 1/2 bunch cilantro

Instructions

1. Soak Skewers and Prepare Vegetables: If using bamboo skewers, soak them in water for at least 30 minutes to prevent burning. Meanwhile, wash all vegetables thoroughly. Cut zucchini into 1-inch rounds, seed and dice bell peppers into 1.5-inch squares, quarter the onion and separate into chunks, and trim mushroom stems. Pat mushrooms dry with paper towels to promote better browning on the grill. Prepare a large mixing bowl for the marinade.
2. Build the Moroccan Marinade: In a blender, combine olive oil, lemon juice, freshly pressed garlic, coriander, cumin, paprika, turmeric, honey, chili powder, salt, and pepper. Blend 5-7 times until evenly combined. Add parsley and cilantro, then pulse a few times until herbs are finely chopped but still visible. Avoid over-blending to preserve herb texture and fresh flavor.
3. Marinate the Vegetables: Place all cut vegetables into a large bowl or resealable bag. Pour the marinade over and toss gently but thoroughly to coat all pieces evenly. Ensure the vegetables are fully submerged or coated. Cover and refrigerate for at least 4 hours, or overnight to deepen flavors.
4. Thread Vegetables onto Skewers: Remove vegetables from marinade, reserving excess marinade for basting. Thread vegetables onto soaked skewers, alternating zucchini, bell peppers, onion, and mushrooms. Pack firmly but leave slight space between pieces for even cooking. Start and end with firmer vegetables like bell peppers to secure mushrooms on the ends.
5. Grill the Skewers: Preheat grill to medium-low heat and oil grates to prevent sticking. Place skewers on the grill and cook for about 15 minutes total, turning every 2-3 minutes to develop even light char marks. Brush with reserved marinade as you turn to build flavor and keep moist. Vegetables are done when zucchini is tender, peppers show charred spots, and mushrooms are golden and cooked through. Medium-low heat ensures vegetables cook evenly without burning.

Notes

• Use button or cremini mushrooms; if large, cut to match other veggies’ size for even cooking.
• Yellow squash or eggplant can substitute zucchini; adjust grilling time if using eggplant.
• Any bell pepper color works; red, orange, and yellow offer sweetness, green is more bitter.
• If lacking parsley or cilantro, double up on one; cilantro can be omitted based on preference.
• Lime juice can replace lemon juice, adding a slightly different citrus note.
• Metal skewers can substitute bamboo and don’t require soaking.
• Cut vegetables into uniform 1-inch pieces for even grilling.
• Avoid overcrowding skewers to allow heat circulation.
• Pre-oil grill grates well to prevent sticking due to the marinade.
• Leftovers keep up to 4 days refrigerated; reheat in a skillet or enjoy cold in salads or wraps.
• Bring marinated skewers to room temperature (~15 minutes) before grilling for best results.

Keywords: Moroccan vegetable skewers, grilled vegetable skewers, vegetarian skewers, vegan grill recipe, summer recipes, healthy grilled vegetables, Moroccan spices, vegetable marinade