A close up of Moroccan vegetable skewers on a grill

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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
Natasha's Kitchen Cookbook

Grilled Moroccan Vegetable Skewers

4.96 from 22 votes
Author: Natasha of NatashasKitchen.com
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
Prep Time: 4 hours
Cook Time: 15 minutes
Total Time: 4 hours 15 minutes

Ingredients 

Servings: 9 -10 skewers

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.

Marinade Ingredients:

  • 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

Instructions

How to Make the Moroccan Marinade:

  • Put all ingredients into the food processor except for the cilantro, parsley and veggies. Pulse the marinade 5-7 times to mince the garlic.
  • 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:

  • Rinse, dry and slice all of your veggies, then transfer them to a large bowl or 1 gallon zip-loc bag.
  • Pour marinade over your veggies and toss to combine and coat veggies evenly with marinade. Refrigerate for 4 hours to marinate.
  • Preheat your grill. Skewer your veggies on your wet skewers just so the veggies are touching each other; no need to pack them together.
  • 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).
  • That's all there is to it! So easy and super tasty!
Course: Side Dish
Cuisine: Mediterranean
Keyword: Moroccan Vegetable Skewers
Skill Level: Easy
Cost to Make: $$

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

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Recipe Rating




Comments

  • Biju
    April 1, 2021

    Thanks for sharing your recipe. It was delicious and our family loved it.

    Reply

    • Natashas Kitchen
      April 1, 2021

      I’m so happy to hear that, Biju! Thank you for sharing your great review with me!

      Reply

  • Drea
    March 25, 2021

    This recipe is my all time favorite and my kids love it. My twins are veggie lovers but this recipe had them wanting a 2nd serving. I have made this on a grill outside or spread out on a tin foil lined cookie sheet to bake it in the oven. It turns out fantastic either way. Im happy I ran across it by chance and will never forget it. Its absolutely fantastic.

    Reply

    • Natashas Kitchen
      March 25, 2021

      That is the best when kids love what we parents make. That’s so great!

      Reply

  • Ananya
    December 21, 2020

    Can we marinate the vegetables overnight?

    Reply

    • Natashas Kitchen
      December 21, 2020

      Hi Ananya, making the marinade a day ahead would work well, but I worry the vegetables will get too soggy if marinating overnight. Suppose you do happen to try it though, I would love to know how it turns out.

      Reply

  • Ashwaq Hilal
    August 27, 2020

    I love kebab, especially greek food kebab. There are kebab, wraps, salad and other healthy greek foods from El Greco. That is where we normally get our favorite Greek foods.

    Reply

    • Natasha's Kitchen
      August 27, 2020

      Sounds good! I hope you can try this recipe too.

      Reply

  • Caroline
    August 9, 2020

    Massive success with the vegans and meat eaters at a recent BBQ. We also added boiled new potatoes which worked a treat. Thank you!

    Reply

    • Natasha's Kitchen
      August 9, 2020

      So great to hear that, Caroline. Thank you for sharing that with us.

      Reply

  • Emma
    July 9, 2020

    This looks delicious! I’m making these for my mom’s birthday and would love to make some of it ahead, if possible. Can I make the marinade the night before and then add the veggies to it the next day? Would you hold off on adding the fresh herbs until the same day we add the veggies? Thanks so much and can’t wait to make it!

    Reply

    • Natasha
      July 9, 2020

      Hi Emma, making the marinade a day ahead would work well. Happy birthday to your mom!

      Reply

  • Joan
    February 21, 2020

    If I used shrimp, would I cook them the same length of time as the veggies? And, could I use the same marinade for them?

    Reply

    • Natashas Kitchen
      February 22, 2020

      Hi Joan, Shrimp should take just a few minutes on each side. Once it turns pink and is opaque the shrimp is considered cooked. Any longer and it may turn too rubbery so I would watch it closely.

      Reply

  • Brian
    May 19, 2019

    I want to grill some kebabs today but am so tired of the same ‘ol italian-dressing-marinade. I thought “ah-ha ! .. Natasha’s Kitchen” .. and so found this recipe here. Will be making it this evening.
    But I was wondering Natasha, what especially makes this “Moroccan” … is it the coriander ?? – Brian 🙂

    Reply

    • Natasha
      May 20, 2019

      Hi Brian, I hope you love the recipe! It is the combination of herbs and seasonings that give the skewers Moroccan flavor.

      Reply

  • Cynthia
    March 13, 2019

    These veggies were amazing. I made them with chicken kabobs. My dad doesn’t eat a ton of veggies, but he ate a whole skewer. The prep was simple. I only marinated for 30 min. I didn’t want soggy vegetables and didn’t want the flavors overpowering the taste of the vegetables. My husband said this was his new favorite meal. Thank you

    Reply

    • Natashas Kitchen
      March 13, 2019

      Thank you for sharing your great review with me, Cynthia! I’m so happy you found a new favorite meal for your husband!! 🙂

      Reply

  • Dana Grigonis
    February 24, 2019

    I made these for a BBQ today and they were delicious. I’ve lost almost 70kgs in two years. I did Optifast for the first 6 months where you can eat low starch vegetables and a tsp oil per day. These skewers are perfect for the Optifast Intensive stage and add the tzatziki for the next phases.
    Everyone loved these so much that there were more than two plates of sausages leftover. 😉

    Reply

    • Natashas Kitchen
      February 25, 2019

      Wow! That’s amazing, Dana! Congratulations! Thank you for sharing that with me!

      Reply

  • Neil Bateman
    August 5, 2018

    Very good. I tikka’d some chicken to go on the skewer too and served it with your Tzatziki dip.
    The veg I didn’t use originally, I used the next day after an additional 24hrs marinading time, which I thought improved it.
    Thank you.

    Reply

    • Natashas Kitchen
      August 5, 2018

      I’m happy you enjoyed that Neil! Thank you for sharing that with us!

      Reply

    • Maria
      October 26, 2018

      Hi Natasha, I tried your grilled Moroccan chicken recipe several and totally loved it! So I’m just wondering if I can do both the veggies AND chicken on the skewers. Have you tried that? My only concern is that the chicken may not fully cook through. Would appreciate your input.

      Reply

      • Natashas Kitchen
        October 26, 2018

        It would have to be cut fairly thin to do that. I’ve seen skewers that have meat and veggies on it just fine. Just need to size it right 🙂

        Reply

  • Jo
    June 30, 2018

    These are fantastic! They make a great addition to a vegan bbq 🙂 thanks for the recipe (I’ve made them 3 times now).

    Reply

    • Natashas Kitchen
      June 30, 2018

      I’m so happy to hear that! Thank you for sharing your great review!

      Reply

  • 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

  • Zoe Blarowski
    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

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