Grilled Vegetable Kabobs with Fajita Butter
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
10
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Calories
155 kcal
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Course
Side Dish, Main Course, Lunch
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Cuisine
American
Grilled Vegetable Kabobs with Fajita Butter
Description
This recipe starts by soaking wooden skewers in water to prevent burning or uses metal skewers instead. Vegetables including corn rounds, zucchini slices, red bell pepper squares, red onion pieces, Brussels sprouts, and mushrooms are prepared in similar-sized pieces and threaded onto the skewers in a mixed arrangement.
The skewers are grilled over medium-low heat to develop a cooked and slightly charred exterior. After an initial grilling period without butter, the kabobs are brushed with a mixture of melted butter, packaged fajita seasoning, and fresh lemon juice. Then they are grilled further, rotating frequently, to meld the seasoning and butter with the vegetables.
This results in kabobs with tender interiors and flavorful grilled exteriors enhanced by a tangy, spiced buttery coating. The dish makes a flavorful side or main for grilled meals.
Reusable metal skewers are recommended for those preferring a sustainable option over wooden ones.
Ingredients
- 5 ears corn fresh
- 3 zucchini
- 1 large red bell pepper
- 1 large red onion
- 8 ounces Brussels sprouts small
- 8 ounces mushrooms
- 1/2 cup butter 1 stick, salted
- 1 packet fajita seasoning mix Old El Paso brand
- 2 tablespoons lemon juice fresh
- 12 wooden skewer or metal skewers, thick
Instructions
- If using wooden skewers, soak them in water for at least 30 minutes before cooking. Preheat the grill to medium-low heat, around 325 degrees F.
- Shuck the corn and cut into 1 1/2 rounds. Cut the zucchini into 1-inch rounds. Cut the bell pepper and onions into 1 1/2 inch square pieces, and discard pepper seeds. Trim the brussels sprouts. Work the vegetables onto the skewers in a random pattern.
- Melt the butter and whisk with the Old El Paso Fajita Seasoning Mix and lemon juice.
- If using metal skewers: grill for 15 minutes, dry. Then brush with the fajita butter and grill another 5 minutes. Rotate the skewers every 3-5 minutes. Brush the remaining fajita butter over the skewers once off the grill.
- If using wooden skewers: Grill the skewers dry for 20 minutes, rotating them every 3-5 minutes. Then remove the skewers from the heat and brush thoroughly with fajita butter. Serve warm!
Notes
- Soak wooden skewers in water for at least 30 minutes before grilling to prevent burning.
- Consider using reusable metal skewers as a sustainable alternative.
- Rotate kabobs every 3-5 minutes during grilling for even cooking and browning.
- Brush kabobs with fajita butter after initial grilling to enhance flavor and moisture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 155 kcal
% Daily Value*
| Serving | 1skewer | |
| Calories | 155kcal | 8% |
| Carbohydrates | 15g | 5% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 24mg | 8% |
| Sodium | 100mg | 4% |
| Potassium | 485mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 1170IU | 23% |
| Vitamin C | 56.3mg | 63% |
| Calcium | 27mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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