Za'atar Spiced Vegetable Kebob Recipe
Make Za'atar Spiced Vegetable Kebob Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Vegetables & Marinade
Finishing & Serving
Method
Vegetables & Marinade
Prepare vegetables
Wash all vegetables. Trim the zucchini ends and cut each into 1/2-inch thick rounds or half-moons (if large). Core and cut the bell peppers into 1 1/2-inch squares. Peel the red onion and cut into 1 1/2-inch wedges, separating layers into bite-size pieces. Wipe mushrooms clean and leave whole (or halve if very large). Keep cherry tomatoes whole.
Make the marinade
In a medium bowl, whisk together extra-virgin olive oil, fresh lemon juice, za'atar, minced garlic (press or finely mince), honey or date syrup, fine sea salt, and black pepper until combined.
Marinate vegetables
Add all prepared vegetables to the marinade and gently toss to coat evenly. Let the vegetables sit in the marinade for 20–30 minutes at room temperature, tossing once halfway through. If you need to marinate longer, refrigerate (up to 2 hours) but bring to room temperature for 20 minutes before grilling.
Assemble & Grill
Preheat grill or oven
Preheat an outdoor grill to medium-high (about 400–450°F / 200–230°C). If using a grill pan or oven, preheat the grill pan on medium-high or set the oven to 425°F (220°C) with a rimmed baking sheet.
Soak skewers (if wooden)
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Metal skewers do not need soaking.
Thread vegetables
Thread the marinated vegetables onto skewers, alternating colors and shapes for even cooking and attractive presentation: for example, zucchini, pepper, onion, mushroom, cherry tomato, repeat. Leave a small gap between pieces so heat circulates. Aim for about 6–8 pieces per skewer depending on size.
Grill kebobs
Brush the grill grates or grill pan with a little oil. Place skewers on the preheated grill and cook for 10–12 minutes, turning every 2–3 minutes so all sides get light char and vegetables are tender-crisp. If using an oven, arrange skewers on the baking sheet and roast for 12–15 minutes, turning once halfway, finishing under the broiler 1–2 minutes for char if desired.
Check doneness
Vegetables should be fork-tender with some char marks. If a vegetable piece finishes earlier (e.g., cherry tomatoes may soften more quickly), remove that skewer and continue cooking the rest to avoid overcooking.
Finishing & Serving
Finish kebobs
Transfer cooked skewers to a platter. Sprinkle chopped fresh parsley and toasted pine nuts or pistachios over the kebobs. Squeeze lemon wedges over the top to taste.