Get ready to conquer the grill with these delicious and vibrant mixed veggie zucchini kabobs, perfect for satisfying even the hungriest of appetites. Even my bottomless pit of a husband approves of these as the perfect BBQ menu side. Letβs grill!
![Grilled Italian Zucchini Kabobs on Gas Grill](https://sipbitego.com/wp-content/uploads/2024/06/Grilled-Italian-Zucchini-Kababs-on-Gas-Grill-SipBiteGo.jpg)
Recipe Video embed
This demo is on the Weber Spirit gas grill.
Scroll to the bottom of the page for a printable recipeβ¦
See how to make perfect grilled ribeyeβ¦
Kebab ingredients
- 4 medium zucchini
- 2 medium yellow squash
- 1 medium pepper, orange or red
- 1 medium yellow onion
- 1 pint cherry tomatoes
Italian marinade
- 1 cup basil, fresh chopped
- 1 tsp garlic,minced
- Β½ lemon juice
- Β½ tsp black pepper
- Β½ tsp garlic sea salt
- ΒΌ tsp paprika,
- ΒΌ tsp crushed red pepper
- 3 tbsp olive oil
Get tips for getting started with grillingβ¦.
1. Soak the Skewers
First things first, if youβre using wood skewers, soak them in water. We donβt want them catching fire on the grill! Unless, of course, you enjoy your kebabs with a side of fire department visit.
2. Prep the Vegetables
Chop off the vegetable stems. Cut zucchini and yellow squash into Β½β disks to make perfect bite-sized pieces. Slice the peppers and onions into 2-3β chunks, and don’t forget to separate those onion layers.
3. Mix the Marinade
In a large bowl, whisk together all the Italian marinade ingredients.
4. Marinate the Veggies
Add the kebab vegetables to the marinade. Toss and coat them all over with seasonings. Marinate for 30 minutes on the counter if you have the time, for more flavor.
5. Skewer the Vegetables
Thread the veggies onto the skewers, mixing up the order so it looks like a veggie rainbow. Leave 2β open on either side of the skewers to handle them. You donβt want to lose any precious kebabs while they grill!
6. Prepare the Grill
Brush the grill with oil if you like, though the marinade usually does a good job of preventing sticking. Set one burner on the gas grill to medium heat. The others stay off for now.
7. Grill the Kebabs (Indirect Heat)
Place the skewers on the grill grates in the indirect heat area. This is where thereβs no flame directly beneath them. Close the grill cover and let them cook for 6 minutes, away from the direct flame. Think of it as a warm-up session for the veggies.
8. Grill the Kebabs (Direct Heat)
Open the grill and move the skewers directly over the medium-heat flame. Leave the cover off and rotate the skewers every 1-2 minutes. Keep an eye on them β we want them browned and slightly charred, not incinerated! This should take about 5-10 minutes.
9. Final Touch
Serve up those zucchini kabobs and watch them disappear faster than you can say ‘bottomless pit.’
See why ββsmoker recipes are so popular right nowβ¦
More Tasty Grill + Smoker Recipes
- Smoked mac and cheese
- Smoked brisket flat
- 321 ribs
- Beer can chicken on the smoker
- Smoked wings
- Smoked turkey breast
- Whole smoked turkey
- Smoked Traeger pizza
- Smoked whole chicken
- Smoked corn on the cob
- Grilled skirt steak
- Flank steak marinade
- Smoked pulled pork
- Want more? See my lineup of easy smoker recipes
See this Traeger Flatrock grill review.
See my favorite smoker tools and seasonings in my Amazon Storefront.
Meat thermometer recommendations
Every home chef needs a reliable meat thermometer to cook food perfectly.
On Sip Bite Go, youβll often see me using:
- Meater thermometer – a fancy wireless thermometer that connects to a phone app – gifted to me from a Traeger partnership.
- ThermoPro digital thermometer – which has a wire that connects the thermometer to a display box outside the oven/grill.Β
Itβs like being psychic! The great thing about either of the thermometers above is that I donβt have to take the food out of the oven to know the temperature.
How to use βemβ¦ What I do is stick the digital thermometer in steak, pork, chicken, whatever before cooking them.
While the meat cooks, it reads the temperature so I know exactly what temp meat is as itβs cooking. Without having to take it out and check. Itβs really difficult to overcook food when you know exactly what temp it is inside!
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– Jenna
Next, browse the Sip Bite Go recipe collectionβ¦
Easy Grilled Italian Zucchini Kabobs Recipe
Equipment
- Skewers
Ingredients
- 4 medium zucchini
- 2 medium yellow squash
- 1 medium pepper orange or red
- 1 medium yellow onion
- 1 pint cherry tomatoes
Italian marinade
- 1 cup basil fresh chopped
- 1 tsp garlic minced
- Β½ medium lemon juice
- Β½ tsp black pepper
- Β½ tsp garlic sea salt
- ΒΌ tsp paprika
- ΒΌ tsp crushed red pepper
- 3 tbsp olive oil
Instructions
- Soak the Skewers: First things first, if youβre using wood skewers, soak them in water. We donβt want them catching fire on the grill! Unless, of course, you enjoy your kebabs with a side of fire department visit.
- Prep the Vegetables: Chop off the vegetable stems. Cut zucchini and yellow squash into Β½β disks to make perfect bite-sized pieces. Slice the peppers and onions into 2-3β chunks, and don't forget to separate those onion layers.
- Mix the Marinade: In a large bowl, whisk together all the Italian marinade ingredients.
- Marinate the Veggies: Add the kebab vegetables to the marinade. Toss and coat them all over with seasonings. Marinate for 30 minutes on the counter if you have the time, for more flavor.
- Skewer the Vegetables: Thread the veggies onto the skewers, mixing up the order so it looks like a veggie rainbow. Leave 2β open on either side of the skewers to handle them. You donβt want to lose any precious kebabs while they grill!
- Prepare the Grill: Brush the grill with oil if you like, though the marinade usually does a good job of preventing sticking. Set one burner on the gas grill to medium heat. The others stay off for now.
- Grill the Kebabs (Indirect Heat): Place the skewers on the grill grates in the indirect heat area. This is where thereβs no flame directly beneath them. Close the grill cover and let them cook for 6 minutes, away from the direct flame. Think of it as a warm-up session for the veggies.
- Grill the Kebabs (Direct Heat): Open the grill and move the skewers directly over the medium-heat flame. Leave the cover off and rotate the skewers every 1-2 minutes. Keep an eye on them β we want them browned and slightly charred, not incinerated! This should take about 5-10 minutes.
- Final Touch: Serve up those zucchini kebabs and watch them disappear faster than you can say 'bottomless pit.'
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