Grilled Veggie Kabobs with Harissa Yogurt are the perfect dish for summer gatherings, weeknight dinners, or meal prep. These kabobs showcase a rainbow of healthy veggies and your choice of protein, all drizzled with a zesty harissa yogurt sauce. Not only are they delicious and vibrant, but they also cater to various dietary preferences, making them a hit at any occasion.
Why You’ll Love This Recipe
- Flavorful: The combination of smoky spices and creamy harissa yogurt elevates the taste of these kabobs.
- Versatile: You can easily adapt this recipe by choosing different proteins and vegetables based on what you have on hand.
- Healthy: Packed with nutritious vegetables, these kabobs are a great way to boost your veggie intake while enjoying a tasty meal.
- Easy to Prepare: With simple ingredients and straightforward steps, you can whip up these kabobs in no time.
- Perfect for Grilling: Ideal for outdoor cooking, they offer a fun way to enjoy grilled food without fuss.
Tools and Preparation
To make Grilled Veggie Kabobs with Harissa Yogurt, you’ll need some essential tools that will help streamline your cooking process.
Essential Tools and Equipment
- Skewers (wooden or metal)
- Large mixing bowl
- Grill or grill pan
- Whisk
- Knife and cutting board
Importance of Each Tool
- Skewers: These hold all the delicious ingredients together, making them easy to grill and serve.
- Large mixing bowl: Perfect for tossing veggies and protein with seasoning evenly.
- Whisk: Essential for blending sauces smoothly, especially the harissa yogurt sauce.
Ingredients
For the Kabobs
- 16 ounces tempeh (or sub 16 ounces tofu, shrimp, or chicken)
- 3 cups water
- 1 teaspoon smoked paprika (or chili powder)
- 1 teaspoon salt
- 1 green zucchini
- 1 yellow summer squash
- 1 red bell pepper
- 8 ounces cremini mushrooms
- 1 red onion
- 2-3 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon ras el hanout (or sub with 1 teaspoon cumin, 1/2 teaspoon cinnamon, 1/2 teaspoon coriander, 1/2 teaspoon ginger, 1/2 teaspoon allspice)
- 1 teaspoon smoked paprika
For the Harissa Yogurt Sauce
- ¾ cup plain Greek yogurt (or sub vegan yogurt)
- ¼ cup tahini paste
- 2-3 tablespoons harissa paste (start conservatively) see notes!
- 1 teaspoon olive oil
- ¾-1 teaspoon salt
- 1-2 garlic cloves – finely minced (optional)
- optional: add a teaspoon of smoked paprika for extra smoky flavor.
For Garnish
- 2 tablespoons fresh parsley, finely chopped
How to Make Grilled Veggie Kabobs with Harissa Yogurt
Step 1: Soak Skewers
- If using wooden skewers, soak them in water for 30–60 minutes. This prevents burning on the grill.
Step 2: Prepare the Protein
- If using tempeh:
- Place in a large saucepan with enough water to cover it.
- Add salt and smoked paprika; bring to a simmer.
- Simmer gently for about 10 minutes. Drain and cut into 1-inch cubes.
- If using tofu:
- Press gently with paper towels to remove excess moisture. Cut into 1–1.5 inch cubes.
- If using chicken or shrimp:
- Cut chicken into 1-inch cubes or leave shrimp whole. Set aside.
Step 3: Chop Vegetables
- Slice zucchini and yellow summer squash into ¼-inch thick disks.
- Cut bell pepper in half; remove seeds. Cut into bite-sized pieces.
- Remove mushroom stems and cut onions into wedges.
Step 4: Season the Mix
- In a mixing bowl, combine all chopped veggies and protein if using one type.
- Drizzle with olive oil and sprinkle with salt, black pepper, ras el hanout (or substitute spices), and smoked paprika. Mix gently until evenly coated.
Step 5: Assemble Kabobs
- Divide the veggie-protein mixture among skewers without packing too tightly. Leave some space for even cooking.
Step 6: Preheat the Grill
- Heat your grill to medium-high heat and grease well before placing kabobs on it.
Step 7: Make Harissa Yogurt Sauce
- In a small bowl, whisk together Greek yogurt, tahini paste, harissa paste, olive oil, salt, and minced garlic if desired.
Step 8: Grill Kabobs
- Grill each side for about 3–4 minutes while rotating several times until grill marks appear and veggies are tender. Brush lightly with harissa yogurt during grilling if desired. Reserve some sauce for serving afterward.
Enjoy your Grilled Veggie Kabobs with Harissa Yogurt hot off the grill!
How to Serve Grilled Veggie Kabobs with Harissa Yogurt
Serving grilled veggie kabobs with harissa yogurt can elevate your meal experience. This dish is not only visually appealing but also versatile, allowing you to pair it with various sides or serve it in different ways.
As a Main Dish
- Serve the kabobs directly on a platter for a striking centerpiece.
- Pair them with a side of rice or quinoa for a filling meal.
In Tacos
- Place the grilled veggie kabobs in soft tortillas.
- Top with fresh cilantro and lime for a zesty flavor kick.
With Salads
- Chop the grilled kabobs and toss them into a mixed salad.
- Add some feta cheese or avocado to enhance the flavor and texture.
On a Bed of Couscous
- Serve the kabobs over fluffy couscous.
- Drizzle extra harissa yogurt on top for added creaminess.
As Party Appetizers
- Cut the kabobs into smaller pieces for bite-sized appetizers.
- Arrange them on skewers with small toothpicks for easy handling.
How to Perfect Grilled Veggie Kabobs with Harissa Yogurt
Achieving perfection in your grilled veggie kabobs requires attention to detail. Here are some tips to ensure your kabobs come out delicious every time.
- Choose Fresh Veggies: Select firm, seasonal vegetables for better flavor and texture.
- Marinate Ahead: Allow your protein and veggies to marinate for at least 30 minutes before grilling to enhance their taste.
- Preheat Your Grill: Ensure your grill is adequately heated before adding the kabobs. This helps achieve those beautiful grill marks.
- Watch Cooking Times: Keep an eye on cooking times, as different proteins may require different durations on the grill.
- Rotate Regularly: Turn your kabobs frequently while grilling to prevent burning and ensure even cooking.
- Serve Immediately: Enjoy the kabobs right off the grill while they’re hot and fresh for the best flavor experience.
Best Side Dishes for Grilled Veggie Kabobs with Harissa Yogurt
Complementing your grilled veggie kabobs with delicious sides can create a well-rounded meal. Here are some excellent options to consider.
- Cucumber Salad: A refreshing mix of cucumbers, tomatoes, and herbs tossed in lemon vinaigrette.
- Garlic Bread: Crispy bread brushed with garlic butter makes for a delightful addition that pairs well with the harissa yogurt.
- Hummus Platter: Serve assorted hummus flavors alongside pita chips and fresh veggies for dipping.
- Roasted Potatoes: Crispy roasted potatoes seasoned with herbs offer a comforting side that balances the meal’s freshness.
- Tabbouleh Salad: This bulgur wheat salad flavored with parsley, mint, and lemon adds brightness to your plate.
- Grilled Corn on the Cob: Sweet corn charred on the grill creates an irresistible smoky flavor that complements the kabobs beautifully.
Common Mistakes to Avoid
Making grilled veggie kabobs can be simple, but a few common mistakes can lead to disappointing results. Here are some to watch out for:
Skipping the Soaking: Not soaking wooden skewers can cause them to burn on the grill. Always soak them for 30-60 minutes before use.
Overcrowding the Skewers: Stuffing too many veggies or protein on one skewer may prevent even cooking. Ensure that each piece has enough space for heat circulation.
Neglecting Marinade Time: Failing to marinate your veggies and protein will result in bland kabobs. Allow them to sit for at least 30 minutes to absorb flavors.
Ignoring Grill Temperature: Grilling at too low a temperature can lead to soggy kabobs while too high can char them. Aim for medium-high heat for perfect grilling.
Using Cold Ingredients: Placing cold skewers on the grill can slow down cooking time. Let your assembled kabobs come to room temperature before grilling.
Not Using Enough Oil: A lack of oil can make the kabobs stick to the grill. Make sure all pieces are well-coated with oil before grilling.
Refrigerator Storage
- Store leftover grilled veggie kabobs in an airtight container.
- They will keep well in the refrigerator for up to 3 days.
- Make sure they are completely cooled before sealing the container to avoid condensation.
Freezing Grilled Veggie Kabobs with Harissa Yogurt
- Wrap each skewer tightly in plastic wrap or aluminum foil.
- Freeze them for up to 3 months.
- Label containers with the date for easy tracking of freshness.
Reheating Grilled Veggie Kabobs with Harissa Yogurt
Oven: Preheat your oven to 350°F (175°C). Place the kabobs on a baking sheet and heat for about 10-15 minutes until warmed through.
Microwave: Place the kabobs on a microwave-safe plate, cover loosely, and heat in short intervals (30 seconds) until warm.
Stovetop: Heat a skillet over medium heat and add a little oil. Cook the kabobs for about 5 minutes, turning occasionally until heated through.
Frequently Asked Questions
Can I use different vegetables in Grilled Veggie Kabobs with Harissa Yogurt?
Yes, feel free to customize your veggie selection! Bell peppers, cherry tomatoes, and asparagus work wonderfully too.
Is it possible to make these kabobs vegan?
Absolutely! Simply use tofu or tempeh as your protein source and substitute Greek yogurt with a vegan yogurt alternative.
How do I know when my kabobs are done?
Grilled veggie kabobs should have nice grill marks and be tender when pierced with a fork. The cooking time is usually around 12-15 minutes total.
Can I prepare these kabobs ahead of time?
Yes, you can assemble the kabobs and store them in the fridge up to a day before grilling. Just remember to bring them back to room temperature before cooking.
What should I serve with Grilled Veggie Kabobs with Harissa Yogurt?
These delicious kabobs pair well with rice, couscous, or a fresh salad. A drizzle of extra harissa yogurt makes a great dipping sauce!
Final Thoughts
Grilled Veggie Kabobs with Harissa Yogurt offer an explosion of flavor and vibrant colors that are perfect for summer grilling. Their versatility allows you to mix and match proteins and vegetables according to your preferences. Don’t hesitate to try out different marinades or sides! Enjoy this healthy dish at your next gathering or as a delightful weeknight meal.
Grilled Veggie Kabobs with Harissa Yogurt
Grilled Veggie Kabobs with Harissa Yogurt are a vibrant and wholesome dish perfect for summer gatherings or quick weeknight dinners. These kabobs feature an assortment of fresh vegetables and your choice of protein, all complemented by a zesty harissa yogurt sauce that adds an exciting kick. Not only are they visually appealing, but they also cater to various dietary preferences, making them a versatile option for any meal. Easy to prepare and packed with flavor, these kabobs are sure to impress your family and friends.
- Total Time: 35 minutes
- Yield: Serves approximately 4 people 1x
Ingredients
- 16 ounces tempeh (or tofu, shrimp, or chicken)
- 1 green zucchini
- 1 yellow summer squash
- 1 red bell pepper
- 8 ounces cremini mushrooms
- 1 red onion
- ¾ cup plain Greek yogurt (or vegan yogurt)
- ¼ cup tahini paste
- 2 tablespoons harissa paste
- Olive oil and spices (smoked paprika, salt, black pepper, ras el hanout)
Instructions
- Soak wooden skewers in water for 30–60 minutes.
- Prepare your protein: Cook tempeh in salted water with smoked paprika; drain and cube. For tofu, press moisture out and cube; cut chicken into pieces or leave shrimp whole.
- Chop zucchini, summer squash, bell pepper, mushrooms, and onion into bite-sized pieces.
- Toss the protein and veggies in olive oil and seasonings until coated.
- Assemble the kabobs on skewers with space between pieces for even cooking.
- Preheat the grill to medium-high heat and grease it well.
- Grill kabobs for about 3–4 minutes on each side until tender with grill marks.
- Serve with the harissa yogurt sauce drizzled over the top.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 kabobs (approximately 150g)
- Calories: 250
- Sugar: 3g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 0mg