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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).
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
1/2 tsp ground black pepper
1/2 bunch fresh parsley
1/2 bunch fresh cilantro
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
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).
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.
Grilled Moroccan Vegetable Skewers
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
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!
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Thanks for sharing your recipe. It was delicious and our family loved it.
I’m so happy to hear that, Biju! Thank you for sharing your great review with me!
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.
That is the best when kids love what we parents make. That’s so great!
Can we marinate the vegetables overnight?
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.
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.
Sounds good! I hope you can try this recipe too.
Massive success with the vegans and meat eaters at a recent BBQ. We also added boiled new potatoes which worked a treat. Thank you!
So great to hear that, Caroline. Thank you for sharing that with us.
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!
Hi Emma, making the marinade a day ahead would work well. Happy birthday to your mom!
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?
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.
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 🙂
Hi Brian, I hope you love the recipe! It is the combination of herbs and seasonings that give the skewers Moroccan flavor.
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
Thank you for sharing your great review with me, Cynthia! I’m so happy you found a new favorite meal for your husband!! 🙂
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. 😉
Wow! That’s amazing, Dana! Congratulations! Thank you for sharing that with me!
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.
I’m happy you enjoyed that Neil! Thank you for sharing that with us!
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.
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 🙂
These are fantastic! They make a great addition to a vegan bbq 🙂 thanks for the recipe (I’ve made them 3 times now).
I’m so happy to hear that! Thank you for sharing your great review!
I made this sans the parsley (didn’t have it handy).. It can out PERFECT!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
I’m glad you love the recipe! Thanks for sharing your great review! 🙂
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!
Hi Zoe, that all sounds fine. Here are the details to my policy for sharing. Thanks!! 🙂
Thanks Natasha!
My pleasure Zoe!
I made this for a bbq and it came out very well! Everyone loved it! Thanks for this awesome recipe.
My pleasure! I’m glad to hear everyone loves the recipe! Thanks for sharing Maria 🙂
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.
I’m glad you and your family enjoy the recipe! Thanks for leaving your helpful review for other readers!