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
- Prep time
- 4 hr
- Cook time
- 15 min
- Yield
- 9 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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.)
- 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
- 1
Put all ingredients into the food processor except for the cilantro, parsley and veggies. Pulse the marinade 5-7 times to mince the garlic.
- 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.
- 3
Rinse, dry and slice all of your veggies, then transfer them to a large bowl or 1 gallon zip-loc bag.
- 4
Pour marinade over your veggies and toss to combine and coat veggies evenly with marinade. Refrigerate for 4 hours to marinate.
- 5
Preheat your grill. Skewer your veggies on your wet skewers just so the veggies are touching each other; no need to pack them together.
- 6
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).
- 7
That's all there is to it! So easy and super tasty!