Veggie Kabobs

Anyone else always buy the pre-made kabobs from the meat counter? I used to buy them every weekend, but recently, I realized I could save a ton of money, use the ingredients we already have, and be in complete control of what they are marinated in/seasoned with if I just started making them myself. There was no excuse for my laziness, so I gave it a shot this weekend, and they were yum! You can use whatever veggies you’d like for these, I grabbed a bunch of goodies that were on sale – eggplant, 1 red bell pepper and 1 orange bell pepper, yellow squash, red onion, and zucchini.

Cut each veggie into 1 inch cubes or slices. You want it to be thin enough to cook easily, but thick enough to stay on the kabob without breaking off. Once veggies are cut, put them in a gallon ziplock bag, along with 1/4 cup liquid aminos, 1 tablespoon EVOO, 1 clove of minced garlic, and salt free seasoning of choice (I used Flavorgod everything seasoning, it’s delish). Be sure the bag is completely closed and shake around well. Put in the fridge for at least an hour to marinade, but the longer, the better!

Soak wooden kabobs in water for 30 minutes prior to preparing. Pull the veggies out of the bag and thread onto the kabobs.


Cook on the grill for 4-5 minutes on each side, depending on how you like your veggies cooked.

If you’d like, you can also include cubed chicken on the kabobs! Signature final

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