Few dishes can bring people together like a platter of smoky, succulent BBQ veg kababs. Whether you’re hosting a summer cookout or just want to infuse your weeknight dinner with some grill-inspired flavors, this recipe is your ticket to a vibrant, healthy feast.
These kababs are loaded with colorful veggies, marinated in aromatic spices, and cooked to perfection, giving you that unmistakable charred finish you crave. Best of all, they’re completely vegetarian and can be customized to suit everyone’s taste buds.
Gather around the grill, skewer your favorite vegetables, and get ready to enjoy a dish that’s as fun to make as it is to eat. In this blog post, I’ll guide you through every step of making delicious BBQ veg kababs at home—no matter your cooking experience!
Why You’ll Love This Recipe
- Flavorful & Smoky: Each kabab bursts with the tangy, smoky flavors you expect from a great BBQ, minus the meat.
- Super Versatile: Use your favorite seasonal veggies and adjust the spices to make it your own.
- Healthy & Wholesome: Packed with fiber, vitamins, and antioxidants without heavy oils or processed ingredients.
- Perfect for Entertaining: These kababs look beautiful and are guaranteed crowd-pleasers at any gathering.
- Easy to Prepare: Minimal prep work, and the hands-on time is a fun activity for family or friends.
- Great for Leftovers: Use leftover kababs in wraps, salads, or grain bowls the next day!
Ingredients
| Vegetable | Amount |
|---|---|
| Bell peppers (red, yellow, green) | 1 each, cut into 1-inch pieces |
| Onion | 1 large, cut into 1-inch chunks |
| Zucchini | 1 medium, sliced into thick rounds |
| Mushrooms | 8-10 button mushrooms, halved if large |
| Pineapple chunks (optional) | 1 cup |
- Paneer or firm tofu: 200g, cut into 1-inch cubes (optional, for added protein)
- Thick yogurt (Greek or hung curd): 1/2 cup
- Ginger-garlic paste: 2 teaspoons
- Lemon juice: 1 tablespoon
- Oil (mustard or olive): 2 tablespoons, plus extra for grilling
- Garam masala: 1 teaspoon
- Smoked paprika or Kashmiri red chili powder: 1 teaspoon
- Cumin powder: 1/2 teaspoon
- Coriander powder: 1 teaspoon
- Chaat masala: 1/2 teaspoon
- Salt: to taste
- Black pepper: 1/2 teaspoon
- Fresh cilantro: 2 tablespoons, chopped (for garnish)
- Lime wedges: for serving
Equipment
- Mixing bowls
- Sharp knife & cutting board
- Skewers (metal or soaked bamboo/wooden)
- Grill, grill pan, or oven with broiler
- Pastry brush (for oiling)
- Measuring spoons
- Tongs
Instructions
-
Prep the Vegetables:
Wash and cut all the vegetables into bite-sized pieces. Try to keep them roughly the same size for even cooking.
If using paneer or tofu, pat dry and cut into cubes.
-
Make the Marinade:
In a large mixing bowl, combine yogurt, ginger-garlic paste, lemon juice, oil, and all the spices: garam masala, smoked paprika, cumin powder, coriander powder, chaat masala, salt, and black pepper. Whisk well to form a smooth, thick marinade.
-
Marinate the Veggies:
Add the chopped vegetables (and paneer/tofu, if using) to the bowl. Toss everything gently so each piece is well-coated.
Cover and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.
Tip: The longer you marinate, the more intense the flavor! Overnight is great if you have time.
-
Skewer the Vegetables:
If using bamboo skewers, soak them in water for 20 minutes to prevent burning. Thread the marinated veggies and paneer/tofu onto skewers, alternating colors and types for visual appeal.
-
Preheat Your Grill or Oven:
Heat your grill or grill pan to medium-high. If using an oven, preheat to 220°C (430°F) and set the broiler to high.
Line a baking tray with foil and lightly oil it.
-
Grill the Kababs:
Brush skewers lightly with oil. Place them on the grill or tray.
Cook for 10-15 minutes, turning every 3-4 minutes, until veggies are lightly charred and tender. If broiling, keep a close eye to prevent burning.
For extra smokiness, you can briefly flame the kababs with a piece of hot charcoal placed in a bowl inside the tray and covered for 2 minutes.
-
Garnish & Serve:
Sprinkle with fresh cilantro and squeeze lime over the kababs. Serve hot, straight off the grill!
Tips & Variations
- Mix Up the Veggies: Try eggplant, cherry tomatoes, baby corn, or even parboiled potatoes for different flavors and textures.
- Go Vegan: Use plant-based yogurt and tofu instead of paneer for a completely vegan kabab.
- Spice It Up: Add minced green chili or a dash of hot sauce to the marinade for more heat.
- Make It Ahead: Marinate veggies the night before for a quick assembly on the day of your barbecue.
- Kid-Friendly Option: Use less spice and thread on fun shapes to make kababs appealing to little ones. Check out our Kid Friendly Potato Recipes for more ideas!
- Serving Crowd? Double the recipe and grill in batches. These kababs are always a hit at parties!
- Pairing Suggestions: Serve with a refreshing Green Goodness Juice or homemade naan.
“Don’t be afraid to experiment with flavors and textures. BBQ veg kababs are endlessly customizable!”
Nutrition Facts
| Nutrient | Per Serving (approx.) |
|---|---|
| Calories | 120 |
| Protein | 5g |
| Carbohydrates | 16g |
| Fat | 4g |
| Fiber | 4g |
| Sodium | 280mg |
*Nutrition will vary based on your choice of vegetables, addition of paneer or tofu, and type of yogurt. This estimate is for kababs made with yogurt marinade, mixed vegetables, and no paneer/tofu.
Serving Suggestions
- With Flatbreads: Serve alongside naan, roti, or pita bread. For a unique bread option, try this Green Chile Cheese Bread Recipe.
- As a Main: Pair kababs with a fresh salad, herbed rice, or couscous for a complete meal.
- As a Starter: Offer kababs as an appetizer with mint chutney, yogurt dip, or hummus.
- In Wraps or Bowls: Use leftovers in a wrap with greens and sauce, or add to a grain bowl with quinoa, lentils, and more veggies.
- With A Sweet Finish: After your BBQ feast, indulge in a classic dessert like Grandma’s Old Fashioned Bread Pudding With Vanilla Sauce.
Conclusion
BBQ veg kababs are a celebration of color, flavor, and texture—making them a must-try for anyone who loves grilling or simply enjoys wholesome, vibrant food. With their smoky aroma, zesty marinade, and satisfying bite, these kababs can easily become the centerpiece of your next gathering or a fun family dinner.
Don’t be afraid to get creative: swap in seasonal veggies, adjust the spice level, or try new marinades to keep things exciting. Whether you enjoy them fresh off the grill or repurpose leftovers, this recipe promises nourishment and joy in every bite.
For more delicious vegetarian and vegan options, check out our Kosher Vegetarian Recipes or explore other creative dishes across the site. Happy grilling!
📖 Recipe Card: BBQ Veg Kabab
Description: These smoky BBQ veg kababs are packed with colorful vegetables and aromatic spices, perfect for grilling or baking. Enjoy them as a delicious appetizer or a healthy snack.
Prep Time: PT20M
Cook Time: PT25M
Total Time: PT45M
Servings: 4 servings
Ingredients
- 1 cup boiled and mashed potatoes
- 1/2 cup grated carrots
- 1/2 cup chopped bell peppers (mixed colors)
- 1/2 cup chopped onions
- 1/2 cup bread crumbs
- 2 tablespoons corn flour
- 2 tablespoons chopped fresh coriander
- 1 teaspoon garam masala
- 1 teaspoon red chili powder
- 1 teaspoon ginger-garlic paste
- Salt to taste
- 2 tablespoons oil (for brushing)
Instructions
- Combine all vegetables and mashed potatoes in a bowl.
- Add bread crumbs, corn flour, coriander, spices, ginger-garlic paste, and salt.
- Mix well to form a dough-like mixture.
- Divide into equal portions and shape into kababs around skewers.
- Brush kababs with oil on all sides.
- Grill or bake the kababs at 200°C (390°F) for 20-25 minutes, turning occasionally.
- Serve hot with mint chutney.
Nutrition: Calories: 180 kcal | Protein: 4 g | Fat: 5 g | Carbs: 30 g
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