Get ready to embark on a culinary journey that will transport your taste buds straight to the vibrant streets of Morocco! These Grilled Vegetable Kabobs Charmoula are not just a meal, they're an experience that combines smoky, herb-infused flavors with perfectly charred vegetables that will make your mouth water. Whether you're a vegetarian looking for a show-stopping dish or a grill master seeking to elevate your summer cooking, this recipe promises to be your new favorite go-to meal that's both incredibly delicious and surprisingly simple to prepare.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Moroccan
Serves: 4 servings
Ingredients
- 1 zucchini, sliced
- 1 bell pepper, cut into chunks
- 1 red onion, cut into chunks
- 1 cup cherry tomatoes
- 1/4 cup olive oil
- 2 tablespoons charmoula sauce
- Salt and pepper to taste
Instructions
- Begin by preparing your vegetables. Slice the zucchini into thick rounds, cut the bell pepper into bite-sized chunks, and chop the red onion into similar-sized pieces. Make sure the cherry tomatoes are washed and left whole.
- In a large mixing bowl, combine the sliced zucchini, bell pepper chunks, red onion, and cherry tomatoes. Drizzle the olive oil over the vegetables, ensuring they are well coated.
- Add the charmoula sauce to the bowl with the vegetables. Charmoula is a Moroccan marinade made from a blend of herbs and spices. Toss the vegetables gently to ensure that the charmoula sauce and olive oil evenly coat each piece.
- Season the vegetable mixture with salt and pepper to taste. Mix again to incorporate the seasoning.
- Preheat your grill to medium-high heat. If using wooden skewers, soak them in water for about 10-15 minutes prior to grilling to prevent them from burning.
- Once the grill is hot, start threading the marinated vegetables onto the skewers. Alternate the vegetables for a colorful presentation: zucchini, bell pepper, onion, and cherry tomatoes. Fill each skewer without overcrowding them, allowing space for even cooking.
- Place the vegetable kabobs on the grill. Grill for about 10 minutes, turning occasionally, until the vegetables are tender and have nice grill marks. The total grilling time should be around 15-20 minutes, depending on your grill and the size of the vegetable pieces.
- Once cooked, remove the kabobs from the grill and let them rest for a couple of minutes. This allows the flavors to meld together.
- Serve the grilled vegetable kabobs warm, drizzled with any remaining charmoula sauce if desired. These kabobs pair beautifully with couscous or a fresh salad for a complete meal.
Tips
- Soak wooden skewers in water for 10-15 minutes before grilling to prevent burning.
- Cut vegetables into similar-sized pieces to ensure even cooking.
- Don't overcrowd your skewers - leave a little space between vegetables for proper heat circulation.
- Preheat your grill to medium-high heat for the best grill marks and caramelization.
- Turn kabobs occasionally to prevent burning and achieve an even, beautiful char.
- Let kabobs rest for a few minutes after grilling to allow flavors to meld and settle.
- For extra flavor, consider marinating vegetables for 30 minutes before grilling if time allows.
- Experiment with different vegetables based on seasonality and personal preference.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 8g
Protein: 2g
Fat: 9g
Saturated Fat: g
Cholesterol: 0mg
