Home » Barbecue and Picnic » Grilled Chilean Vegetable Kabobs
| |

Grilled Chilean Vegetable Kabobs

These Grilled Chilean Vegetable Kabobs are marinated in Chilean lime sauce, then grilled to perfection and drizzled with basil chimichurri sauce. One of the best vegetable kabob recipes ever!

A platter of vegetable skewers cooked on the barbecue with sauce

Yum, is all I can say about my Grilled Chilean Vegetable Kabobs with Basil Chimichurri Sauce. This recipe is adapted from a non-vegan recipe found on Feasting at Home. When I saw a picture of their recipe on a food sharing sight, I thought it would be a perfect recipe to transform into a vegan dish. I’m so glad I did. 

I started these vegetable kabobs late in the morning because I wanted to marinate the vegetables in the Chilean lime sauce for several hours. When adding vegetables to a skewer, the prep is so easy. I just cut the  bell pepper and onion in large chunks and de-stemmed the mushrooms. As for the cherry tomatoes, they could be thrown on the skewers whole so they just needed to be washed. I also added beets because, well I just love beets. Once I finished marinating the veggies, it only took a few minutes to get them ready for the grill.  Grill time for me was about 20 minutes, but this could vary depending upon the heat of your barbecue.

A close up of a plate of veggie skewers with basil chimichurri sauce

To enhance the flavor of any barbecue, I always use mesquite wood chunks without any lighter fluid. Somehow the thought of lighter fluid evaporating up into my food grosses me out so I always just use paper and a lighter. On windy days, this can sometimes be a challenge, and it’s frequently windy here in the California desert so I always have to plan accordingly. Thankfully today, the air is still and calm and there’s not a hint of wind anywhere.

Grilled vegetable kabobs are so fun to make. You can use just about any vegetable you want and you’ll always get good results. I chose these vegetables because of the lovely color combination but if you’re not concerned with color, the possibilities are endless.

I hope you enjoy these Grilled Chilean Vegetable Kabobs with Basil Chimichurri Sauce as much as we did. See you in the kitchen!

A plate of vegetable skewers fresh off the barbecue
Vegetable Kabobs

Grilled Chilean Vegetable Kabobs with Basil Chimichurri Sauce

A delicious vegetable shish kebob with a flavorful chimichurri sauce that’ll knock your socks off.
5 from 2 votes
Print Pin Rate
Course: Main Dish
Cuisine: All
Diet: Low Calorie, Low Fat, Vegan, Vegetarian
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 37 minutes
Servings: 6 kabobs
Calories: 382kcal
Author: Deborah
Cost: $11

Ingredients

For the Chilean Marinade

  • 1/4 cup olive oil extra virgin
  • 1/4 cup lime juice
  • 2 large cloves garlic minced
  • 1 tsp cumin
  • 1 tsp Cajun seasoning (or make your own with red pepper, thyme, celery seed, paprika and onion powder)
  • 1 tbsp tamari

For the Vegetable Kabobs

  • 8 oz baby bella mushrooms de-stemmed
  • 12 cherry tomatoes
  • 1/2 sweet onion diced into large chunks
  • 1 orange bell pepper diced into large chunks
  • 8.8 oz cooked beets about 5 diced into large chunks (I used Love Beets )

For the Chimichurri Sauce

  • 3/4 cup olive oil extra virgin
  • 1/8 cup red wine vinegar
  • 2 cups fresh basil
  • 1/2 cup fresh cilantro
  • 4 large cloves garlic
  • 3 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper

Instructions

  • Cut up vegetables. Combine marinade ingredients in medium bowl. Add vegetables to large freezer bag. Pour marinade on top of vegetables in bag. Using your hands, mix vegetables and marinade in bag making sure all vegetables are covered. Allow to site for 2-4 hours so that vegetables absorb the flavor of the marinade.
  • Place vegetables on bamboo skewers. Cook on barbecue over mesquite wood chunks for 20 minutes, depending upon the heat of your barbecue. Remove from heat.
  • Drizzle basil chimichurri sauce over each vegetable kabob. Serve with brown rice and a glass of your favorite red wine.

Nutrition

Serving: 2kabobs | Calories: 382kcal | Carbohydrates: 14g | Protein: 3g | Fat: 36g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 26g | Sodium: 409mg | Potassium: 548mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1554IU | Vitamin C: 42mg | Calcium: 69mg | Iron: 2mg
Tried this Recipe? Pin it for Later!Mention @oohlalaitsvegan or tag #oohlalaitsvegan!

Similar Posts

5 from 2 votes (2 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.