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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!
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!
That is fantastic and I’m so happy to hear that!! 🙂 Thank you for sharing your amazing review!!
We tried this for the first time
It was awesome Natasha good and easy receipe
Felicia, thank you for the nice review, I’m glad your family liked it 😀.
Natasha could these be baked instead of grilling?
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.
Wonderful and so delicious … It tastes amazing and so super easy
I’m so glad you liked it! 🙂
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.
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?
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!!!!!
Thank you so much for your sweet comment :). I sure appreciate it!
Oh I’m glad I asked! Thanks! I’ll do just that! 🙂
Can I marinade these the night before?? And keep in fridge over night?
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 🙂
I was looking for some good recipes to start the barbecue / grilling season and I think I found just the right one! Thanks!
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! 😉
I love cooking with skewers & experimenting with all types of food..Bookmarked
Thank you Deb!
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.
Thank you for such a great report Kat, where did you go camping?
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 🙂
Awesome, thank you for the good report Maria :).
Can u freeze the veggies ? Will they still be good ?
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.
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”
Thank you Bill :). It’s low 60s in Idaho, so we are not putting our grill away yet 🙂
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.
These do pack a very flavorful punch. I’m a sucker for veggies too 😉
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.
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. 🙂
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.
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!
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.;)
My grill is still open for business 😉 are you not supposed to put magnets on stainless fridges? My fridge is old school 🙂
Would broiling in oven work?
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.
Yummy !!!! I am so making these. Our lovely Natasha thank you for the post.
Thank you Karolina 🙂 you’re so sweet! Enjoy!