Grilled Vegetable Kabobs with Fajita Butter
Grilled Vegetable Kabobs with Fajita Butter are a vibrant and flavorful addition to your summer grilling repertoire. These skewers feature a delightful mix of fresh vegetables, including corn, zucchini, bell peppers, and Brussels sprouts, all enhanced by a zesty fajita butter that brings everything together. Perfect for picnics, barbecues, or family dinners, these kabobs are not only visually appealing but also a healthy vegetarian option that everyone will adore. Enjoy them as a satisfying main dish or a colorful side that complements any meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves approximately four people 1x
- Category: Vegetable
- Method: Grilling
- Cuisine: Mexican
Ingredients
Scale
- 5 ears fresh corn
- 3 zucchini
- 1 large red bell pepper
- 1 large red onion
- 8 ounces small Brussels sprouts
- 8 ounces mushrooms
- 1/2 cup salted butter
- 1 packet Old El Paso Fajita Seasoning Mix
- 2 tablespoons fresh lemon juice
Instructions
- If using wooden skewers, soak them in water for at least 30 minutes. Preheat your grill to medium-low heat (around 325°F).
- Shuck the corn and cut it into 1.5-inch rounds. Slice the zucchini into 1-inch rounds. Cut the bell pepper and onions into 1.5-inch pieces and trim the Brussels sprouts.
- Thread the vegetables onto skewers in a random pattern.
- In a bowl, melt the butter and whisk it with fajita seasoning and lemon juice until combined.
- Grill metal skewers for about 15 minutes without seasoning, then brush with fajita butter for another 5 minutes, rotating every few minutes. For wooden skewers, grill for approximately 20 minutes total.
Nutrition
- Serving Size: 2 kabobs (approx. 200g)
- Calories: 250
- Sugar: 4g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 30mg