Grilled Veggie Skewers
Priya Nair
@priyanairkitchen
Prep
15 min
Cook
5 min
Total
20 min
Servings
4
Difficulty
Easy
Let's cook
Cut for even cooking
Cut everything to roughly the same size — about an inch. Mixed sizes mean the small pieces burn while the large ones stay raw.
💡This is the only thing that really determines whether skewers work.
Marinate 30 minutes
Whisk the oil, balsamic, garlic, oregano, paprika, salt, and pepper and toss the vegetables in it. Leave 30 minutes, no longer — the salt starts drawing out water after that.
Group like with like
Thread each skewer with a single vegetable type rather than alternating. Mushrooms and courgettes cook at completely different rates.
Grill hot
Grill over high heat, turning every 3 minutes, for 10–12 minutes total until charred at the edges and tender through.
Finish
Brush with any leftover marinade off the heat and add flaky salt.
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📝 Tips, swaps, and make-ahead notes
Soak wooden skewers for 30 minutes first or they burn through. Grouping vegetables by type looks less colourful on the skewer but means everything is actually cooked properly — rearrange on the platter afterwards if presentation matters.
- •Add halloumi: Cubes of halloumi on their own skewer, 2 minutes a side.
- •Oven: 425°F for 20 minutes on a rack, turning once.
- •Make-ahead: Cut and marinate in the morning; thread just before grilling.
Nutrition & Safety
Calories
186kcal
Protein
4g
Carbs
18g
Fat
12g
⚠️ Allergen & Safety Note
Check every ingredient label against your own allergies before cooking. Nutritional values are estimates per serving and may vary based on the specific ingredients you use. If you have food allergies, please verify all ingredients before cooking.
AI-assisted content. Always verify instructions with trusted culinary sources.
Made by the Chew community
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