Grilled Vegetable Kabobs with Fajita Butter Recipe

These Grilled Vegetable Kabobs with Fajita Butter are the perfect way to elevate your grilling game! Packed with fresh, colorful vegetables and topped with a sizzling fajita butter, they make a fantastic side dish or even a main course. Not only are they simple to prepare, but they’re also incredibly vibrant and bursting with flavor. Perfect for summer BBQs, weeknight dinners, or even meal prep, these kabobs are the answer to everything you’ve been craving.

Why You’ll Love This Recipe

• Vibrant and Flavorful: The combination of grilled vegetables and the rich, spicy fajita butter is a taste explosion. The char from the grill on the veggies adds a depth of flavor you can’t get from cooking them any other way.
• Quick and Easy: The whole dish is ready in about 30 minutes, making it an ideal option for a quick weeknight meal or when you want to impress guests without spending all day in the kitchen.
• Customizable: You can mix and match your favorite veggies, and the fajita butter is a breeze to adjust to your heat preference.

Ingredients You’ll Need

Here’s everything you’ll need to create these delicious Grilled Vegetable Kabobs with Fajita Butter:

• Vegetables: Bell peppers, zucchini, red onions, and mushrooms. These colorful vegetables hold up beautifully on the grill, getting nice and tender while still maintaining some crunch. Feel free to mix in other favorites like cherry tomatoes or eggplant for added variety.
• Olive Oil: Helps to coat the veggies before grilling to achieve a crispy exterior and helps prevent sticking.
• Seasoning: Simple salt and pepper to bring out the natural flavors of the vegetables. You can also add a pinch of garlic powder or Italian seasoning for extra flavor.
• Fajita Butter: The star of this dish! You’ll need butter, lime juice, fajita seasoning, and a dash of chili powder for a nice kick. The butter melts over the kabobs, making every bite a savory, flavorful experience.
• Wooden Skewers: For threading the veggies onto. Be sure to soak them in water for at least 30 minutes before using to prevent burning on the grill.

Variations

If you want to change things up a bit, try these fun variations:

• Spicy Kick: Add more chili powder, or even some diced jalapeños to the fajita butter for a spicier version of the recipe.
• Sweet Veggies: Throw in some sweet potatoes, baby carrots, or corn on the cob for a sweeter contrast to the savory butter.
• Cheese: After grilling, sprinkle the kabobs with crumbled feta or goat cheese for a creamy finish.
• Vegan Option: Omit the butter and use a dairy-free alternative, or even drizzle some olive oil and fresh lemon juice over the veggies instead.

How to Make Grilled Vegetable Kabobs with Fajita Butter

Step 1: Prepare the Vegetables

Start by prepping your vegetables. Cut the bell peppers, zucchini, and onions into chunks, and halve the mushrooms. These will skewer beautifully and grill evenly. Toss them with a bit of olive oil, salt, and pepper.

Step 2: Assemble the Kabobs

Thread the prepared vegetables onto the wooden skewers. Try to keep them uniform in size to ensure they cook evenly. Alternate between different veggies for a colorful presentation.

Step 3: Make the Fajita Butter

In a small saucepan, melt the butter over low heat. Stir in the fajita seasoning, lime juice, and chili powder. Adjust the seasoning according to your heat preference, and let the butter simmer for a minute or two until everything is well combined.

Step 4: Grill the Kabobs

Preheat your grill to medium-high heat. Place the kabobs on the grill, turning occasionally, and cook for about 8-10 minutes, or until the vegetables are tender and slightly charred.

Step 5: Brush with Fajita Butter

Once the kabobs are off the grill, brush them generously with the fajita butter. This adds an incredible layer of flavor that soaks into the veggies while they’re still hot.

Step 6: Serve and Enjoy

Serve your grilled vegetable kabobs hot off the grill, and enjoy the burst of fresh, smoky flavors with that perfect buttery finish.

Pro Tips for Making the Recipe

• Soak Skewers: To prevent your skewers from burning, soak them in water for at least 30 minutes before using them. This simple step will make sure they don’t catch fire on the grill.
• Don’t Overcrowd the Kabobs: Make sure there’s a bit of space between each piece of vegetable. This allows the heat to circulate, giving your kabobs those beautiful grill marks and an even cook.
• Grill on Direct Heat: Place your kabobs on the grill over direct heat for a crispy exterior. Be sure to rotate them to ensure all sides get that perfect char.
• Baste at the Right Time: Brush the fajita butter on right after you take the kabobs off the grill. This way, the butter will melt over the hot vegetables and infuse them with flavor.

How to Serve

These kabobs are incredibly versatile when it comes to pairing. You can serve them as a main dish or alongside your favorite sides.

• Serve as a Main: These veggie kabobs make a great vegetarian main dish when paired with some warm rice or quinoa.
• Pair with Proteins: Serve them with grilled chicken, steak, or shrimp for a more hearty meal.
• Add a Side Salad: A simple green salad with a tangy vinaigrette will balance the richness of the fajita butter and add a refreshing touch to the meal.
• Taco-Style: Serve the kabobs with warm tortillas and turn them into a fun taco night! Add your favorite salsa, guacamole, and a sprinkle of cheese.

Make Ahead and Storage

Storing Leftovers

Store any leftover kabobs in an airtight container in the refrigerator for up to 3 days. The veggies might lose a little of their crispiness, but they’ll still be delicious!

Freezing

While these kabobs are best enjoyed fresh off the grill, you can freeze them after cooking for up to a month. Just wrap them tightly in plastic wrap or foil and place them in a freezer-safe bag. To reheat, pop them on the grill for a few minutes or use an oven at 350°F until heated through.

Reheating

Reheat the kabobs on the grill for a couple of minutes, or in the oven at 350°F for about 10 minutes, just to warm them up. Be careful not to overcook, as the vegetables can become too soft.

FAQs

1. Can I use other vegetables for the kabobs? Absolutely! You can use pretty much any vegetable you like. Try adding cherry tomatoes, eggplant, or even chunks of sweet potato. Just make sure the vegetables are cut into similar-sized pieces for even grilling.

2. Can I make the fajita butter ahead of time? Yes, you can make the fajita butter ahead of time. Simply refrigerate it for up to a week. When you’re ready to use it, just reheat it in the microwave or on the stovetop.

3. How do I make the kabobs spicier? To kick up the heat, add more chili powder or some chopped fresh jalapeños to the fajita butter. You can also drizzle the kabobs with hot sauce after grilling for an extra spicy kick.

4. Can I grill these indoors? Yes! If you don’t have access to an outdoor grill, you can use a grill pan on the stovetop. Just make sure the pan is preheated to medium-high, and grill the kabobs for about 7-8 minutes on each side.

Final Thoughts

Grilled Vegetable Kabobs with Fajita Butter are an absolute game-changer! Whether you’re firing up the grill for a summer BBQ or preparing a quick weeknight dinner, these kabobs are guaranteed to impress. With vibrant vegetables, rich fajita butter, and endless possibilities for customization, they’re a perfect addition to any meal. Don’t hesitate to try this recipe—your taste buds will thank you!

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