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

4.92 from 12 votes
Prep Time: 4 hours
Cook Time: 15 minutes
Total Time: 4 hours 15 minutes
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: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: Varies by Season $9-$14
Servings: 9 -10 skewers

Ingredients

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:

  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!

natashaskitchen

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 recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • 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

  • 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

  • Natalya
    May 18, 2015

    Very delicious! Thank you for recipe!
    Каждый раз когда жарим шашлык или стейк я делаю эти овощи!
    Вся семья обожает этот рецепт!
    Еще раз огромное спасибо за рецепт и сайт!!!!! Reply

    • Natasha
      natashaskitchen
      May 18, 2015

      Thank you so much for your sweet comment :). I sure appreciate it! Reply

  • Luba
    July 4, 2014

    Oh I’m glad I asked! Thanks! I’ll do just that! 🙂 Reply

  • Luba
    July 3, 2014

    Can I marinade these the night before?? And keep in fridge over night? Reply

    • Natasha
      natashaskitchen
      July 3, 2014

      You can prep the marinade and prep the veggies and just combine them 4-6 hours before grilling. I’ve tried overnight marinating and they were a little too strong in flavor for my taste buds 🙂 Reply

  • April 23, 2014

    I was looking for some good recipes to start the barbecue / grilling season and I think I found just the right one! Thanks! Reply

    • Natasha
      natashaskitchen
      April 23, 2014

      Oooh yes one of my favorites! I hope you love it! I have a good grilled chicken coming up in the next week or so. Check back soon! 😉 Reply

  • February 2, 2014

    I love cooking with skewers & experimenting with all types of food..Bookmarked Reply

    • Natasha
      natashaskitchen
      February 2, 2014

      Thank you Deb! Reply

  • January 20, 2014

    Made these for my camping trip this weekend, and made the Tzatziki sauce to accompany it- and people loved them! They were amazing on the grill. Reply

    • Natasha
      natashaskitchen
      January 20, 2014

      Thank you for such a great report Kat, where did you go camping? Reply

  • Maria
    October 28, 2013

    I made those yesterday and they were delicious! I love grilled vegetables and mushrooms! I did not grill any kind of meat. Just made some rice pilaf and tzatziki to go along and it was so filling!! Thank you so much Natasha for sharing such wonderful recipes 🙂 Reply

    • Natasha
      natashaskitchen
      October 28, 2013

      Awesome, thank you for the good report Maria :). Reply

  • Masha
    October 18, 2013

    Can u freeze the veggies ? Will they still be good ? Reply

    • Natasha
      natashaskitchen
      October 18, 2013

      I wouldn’t freeze the veggies. I think the texture would be off and they might get mushy for the grill. I’d stick with fresh for the veggies. Reply

  • October 16, 2013

    Natasha, These Look and Sound delicious !
    And with us finally receiving some cooler weather here in Phoenix Az. It’s the perfect time to fire up the grill.

    “ArizonaBill” Reply

    • Natasha
      natashaskitchen
      October 16, 2013

      Thank you Bill :). It’s low 60s in Idaho, so we are not putting our grill away yet 🙂 Reply

  • October 15, 2013

    Wow! These veggie skewers look delicious!
    I have no self control around vegetables, especially grilled. They are such a delicious side dish. Although, if there are grilled veggies around, I don’t even want the protein:). I’ll have to give your version a try. Reply

    • Natasha
      natashaskitchen
      October 15, 2013

      These do pack a very flavorful punch. I’m a sucker for veggies too 😉 Reply

  • October 15, 2013

    I’m jealous. I honestly don’t know why my grill is closed LOL. I guess don’t wanna get rained on but this week is still super sunny and warm. So, hmmmm…maybe it’s meant to be Moroccan Friday night.:)
    Magnets don’t stick to a SS fridge.:) Only to the sides but my sides are not accessible. Reply

    • Natasha
      natashaskitchen
      October 15, 2013

      Ooh I had no idea. We bought our fridge 10 years ago and it’s an oldie but still works :-). I should tell my husband about the stainless ones; he strongly dislikes when I put things on the fridge. 🙂 Reply

  • Anna
    October 15, 2013

    Thank you for the recipe, Natasha. As a nutritionist, I am really an advocate for the Mediterranean style of eating. This recipe sounds delicious, except for the cilantro. I just cannot stand it so I will have to omit it. Reply

    • Natasha
      natashaskitchen
      October 15, 2013

      I think it would still be good without it (although I’m a big cilantro fan and somedays I probably smell like cilantro lol). It really is a very healthy recipe! Reply

  • October 15, 2013

    Yum-yum. Pinned for next summer. I’m done grilling for this year. No point to print, I have a stainless steel fridge. But pinned for sure.;) Reply

    • Natasha
      natashaskitchen
      October 15, 2013

      My grill is still open for business 😉 are you not supposed to put magnets on stainless fridges? My fridge is old school 🙂 Reply

  • Tanya Ilchuk
    October 15, 2013

    Would broiling in oven work? Reply

    • Natasha
      natashaskitchen
      October 15, 2013

      I would probably bake it at 350 for 10 min and then broil for a couple min each side or it will scorch the outsides and the insides might be raw. Reply

  • karolina
    October 15, 2013

    Yummy !!!! I am so making these. Our lovely Natasha thank you for the post. Reply

    • Natasha
      natashaskitchen
      October 15, 2013

      Thank you Karolina 🙂 you’re so sweet! Enjoy! Reply

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