Grilled Moroccan Vegetable Skewers

Pin and print this Moroccan Vegetable Skewers recipe then plaster it on your fridge; yep it’s that good. The tangy herb marinade tenderizes the veggies to make them uber juicy and flavorful. I even liked the onion and I don’t usually like the onion ;). It’s a keeper for sure!
This has definitely been Mediterranean food week at our house all thanks to my cousin Alla who also shared her  Moroccan Chicken, and Tzatziki sauce recipes with me on our recent trip to Seattle.
We were so eager to re-create all of the wonderful recipes she shared. You know the best thing about all this? You can double the marinade, make your chicken and your veggies at once and have a fantastic and easy dinner.
Don’t forget the tzatziki sauce; it brings everything together for an authentic and healthy Mediterranean food experience.


Vegetables you’ll need:

2 medium zucchini (green or yellow), sliced into 1/3″ rings
2 medium bell peppers, cut into 1″ pieces
1 large yellow onion or sweet onion, sliced and separated into 1″ pieces
1 lb small-ish mushrooms, rinsed and dried on paper towels
10 large wood skewers (soaked at least 30 minutes in water).

Ingredients for Morrocan Veggie Marinade:

4 Tbsp olive oil
4 Tbsp fresh lemon juice
3 garlic cloves
1 tsp ground coriander
1/4 tsp ground cumin
1 tsp sweet paprika
1/8 tsp chili powder
1/2 Tbsp salt
1/2 tsp ground black pepper
1/2 bunch fresh parsley
1/2 bunch fresh cilantro
Moroccan Vegetable Skewers-7

How to Make the Moroccan Marinade:

1. Put all ingredients into the food processor except for the cilantro , parsley and veggies (P.S. We love our new Cuisinart 11-Cup Food Processor!). Pulse the marinade 5-7 times to mince the garlic.

grilled-moroccan-vegetable-skewers

2. Next, add cilantro and parsley then pulse a few more times until your cilantro and parsley look chopped (your veggies will look nicer if you don’t puree your marinade.
grilled-moroccan-vegetable-skewers-1

Assembling the Skewers:

1. Rinse, dry and slice all of your veggies, then transfer them to a large bowl or 1 gallon zip-loc bag.
Moroccan Vegetable Skewers
2. Pour marinade over your veggies and toss to combine and coat veggies evenly with marinade. Refrigerate for 4 hours to marinate.
grilled-moroccan-vegetable-skewers-2
3. Preheat your grill. Skewer your veggies on your wet skewers just so the veggies are touching each other; no need to pack them together.
Moroccan Vegetable Skewers-5
4. Use a grill brush to oil the grill (it keeps the veggies from sticking).  Grill over medium/low heat, turning every few minutes for even grilling. Grill until veggies are soft (about 15 minutes).
Moroccan Vegetables Skewers
That’s all there is to it! So easy and super tasty! Serve with the Moroccan Chicken, Tzatziki sauce to dip the veggies and chicken and a side of steamy buttery white rice.
Moroccan Vegetables Skewers-3

Grilled Moroccan Vegetable Skewers

5.0 from 10 reviews
Prep time:
Cook time:
Total time:
Serve with the Moroccan Chicken,Tzatziki sauce to dip the veggies and chicken and a side of steamy buttery white rice. Find the recipes for Moroccan Chicken and Tzatziki sauce on NatashasKitchen.com
Author:
Skill Level: Easy
Cost To Make: Varies by Season $9-$14
Serving: 9-10 skewers

Ingredients

Vegetables you'll need:

  • 2 medium zucchini (green or yellow), sliced into ⅓" rings
  • 2 medium bell peppers, cut into 1" pieces
  • 1 large yellow onion or sweet onion, sliced and separated into 1" pieces
  • 1 lb small-ish mushrooms, rinsed and dried on paper towels
  • 10 large wood skewers (soaked at least 30 minutes in water).

Marinade Ingredients:

  • 4 Tbsp olive oil
  • 4 Tbsp fresh lemon juice
  • 3 garlic cloves
  • 1 tsp ground coriander
  • ¼ tsp ground cumin
  • 1 tsp sweet paprika
  • ⅛ tsp chili powder
  • ½ Tbsp salt
  • ½ tsp ground black pepper
  • ½ bunch fresh parsley
  • ½ bunch fresh cilantro

Instructions

How to Make the Moroccan Marinade:

  1. Put all ingredients into the food processor except for the cilantro, parsley and veggies. Pulse the marinade 5-7 times to mince the garlic.
  2. Next, add cilantro and parsley then pulse a few more times until your cilantro and parsley look chopped (your veggies will look nicer if you don't puree your marinade.

Assembling the Skewers:

  1. Rinse, dry and slice all of your veggies, then transfer them to a large bowl or 1 gallon zip-loc bag.
  2. Pour marinade over your veggies and toss to combine and coat veggies evenly with marinade. Refrigerate for 4 hours to marinate.
  3. Preheat your grill. Skewer your veggies on your wet skewers just so the veggies are touching each other; no need to pack them together.
  4. Use a grill brush to oil the grill (it keeps the veggies from sticking). Grill over medium/low heat, turning every few minutes for even grilling. Grill until veggies are soft (about 15 minutes).
  5. That's all there is to it! So easy and super tasty!

Read comments/reviewsAdd comment/review

  • Sne
    September 25, 2017

    I made this sans the parsley (didn’t have it handy).. It can out PERFECT!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! Reply

    • Natasha's Kitchen
      September 25, 2017

      I’m glad you love the recipe! Thanks for sharing your great review! 🙂 Reply

  • June 11, 2017

    Hi, I’m a writer with Care2 and I’d love to include a link to this recipe in an article. Is it alright if I also use one of your photos? Thanks! Reply

    • Natasha
      natashaskitchen
      June 11, 2017

      Hi Zoe, that all sounds fine. Here are the details to my policy for sharing. Thanks!! 🙂 Reply

      • Zoe Blarowski
        June 12, 2017

        Thanks Natasha! Reply

        • Natasha's Kitchen
          June 12, 2017

          My pleasure Zoe! Reply

  • Maria
    June 10, 2017

    I made this for a bbq and it came out very well! Everyone loved it! Thanks for this awesome recipe. Reply

    • Natasha's Kitchen
      June 10, 2017

      My pleasure! I’m glad to hear everyone loves the recipe! Thanks for sharing Maria 🙂 Reply

  • Drea
    June 2, 2017

    I decided to try this recipe with my veggie kabobs. I use about double the amount listed here, both in ingredients/veggies and the marinade, except I didnt use the Chili powder for my kids, so I just added jalapenos on mine. I also added pineapples on all of them. I also used one lime and one lemon, plus lemon zest off the whole lemon. Which I used 4 tbsps of it for the pineapples which marinated separate with brown sugar and honey, though im sure your recipe would of been delightful on them as well. But I wanted to say I absolutely love your marinade and thank you for sharing the recipe. It turned out so delicious, and my kids just kept eating them up. Will definitely hold onto this recipe, and use it every time I make veggie/fruit Kabobs. So glad I ran across it. Reply

    • Natasha's Kitchen
      June 2, 2017

      I’m glad you and your family enjoy the recipe! Thanks for leaving your helpful review for other readers! Reply

  • Darragh
    December 9, 2016

    Just thought I had better write a review seeing as this is one of my go-to amazing party recipes! Every time I make them everyone raves about them – so thank you! Making them AGAIN tomorrow, plus using the Moroccan marinade to make some chicken skewers for our non-vegetarian guests 🙂 Yay! Reply

    • Natasha
      natashaskitchen
      December 9, 2016

      That is fantastic and I’m so happy to hear that!! 🙂 Thank you for sharing your amazing review!! Reply

  • Felicia
    September 24, 2016

    We tried this for the first time
    It was awesome Natasha good and easy receipe Reply

    • Natasha
      natashaskitchen
      September 24, 2016

      Felicia, thank you for the nice review, I’m glad your family liked it 😀. Reply

  • Inessa
    February 20, 2016

    Natasha could these be baked instead of grilling? Reply

    • Natasha
      natashaskitchen
      February 20, 2016

      Hi Inessa, I haven’t tested it that way. I imagine it would work but I’m not sure if it would still be as juicy as when grilling. If you test it out, let me know how it goes. Reply

  • Anu
    October 11, 2015

    Wonderful and so delicious … It tastes amazing and so super easy Reply

    • Natasha
      natashaskitchen
      October 11, 2015

      I’m so glad you liked it! 🙂 Reply

  • sarah
    October 10, 2015

    I don’t have a grill but these look amazing. Would you recommend baking them as a second option. Also what would make a good substitute for the mushroom as the whole family doesn’t like them. Reply

    • Natasha
      natashaskitchen
      October 10, 2015

      I can’t really think of a good substitute off the top. You could just omit them and use a little more of everything else. Bummer though, I really liked the mushrooms on these (my favorite part!) 🙂 You might experiment with cherry tomatoes? Reply

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