Grilled Moroccan Vegetable Skewers
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
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.
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!