🌮 Vegan Grilled Veggie Kabobs for Fajitas
🌈 Ingredients:
For the Veggie Kabobs:
- 1 red bell pepper, cut into chunks
- 1 yellow bell pepper, cut into chunks
- 1 zucchini, sliced into thick rounds or half-moons
- 1 red onion, cut into chunks
- 1 cup mushrooms (baby bella or white), whole or halved
- 1 tbsp olive oil
- 1 tsp chili powder
- ½ tsp cumin
- ½ tsp smoked paprika
- ½ tsp garlic powder
- Salt & pepper, to taste
- Juice of ½ lime
For Serving:
- Warm flour or corn tortillas (check they’re vegan)
- Sliced avocado or guacamole
- Vegan sour cream or cashew crema
- Fresh cilantro
- Lime wedges
- Salsa or pico de gallo
- Cooked black beans or fajita-spiced tofu (optional for protein)
🔥 Instructions:
1. Preheat the grill
- Heat a gas or charcoal grill to medium-high.
- If using wooden skewers, soak them in water for 20–30 minutes to prevent burning.
2. Prepare the veggies
- Place all cut veggies in a large bowl.
- Drizzle with olive oil, lime juice, and sprinkle in the chili powder, cumin, smoked paprika, garlic powder, salt, and pepper.
- Toss well to coat evenly.
3. Assemble the kabobs
- Thread the seasoned veggies onto skewers, alternating colors and types for even cooking and presentation.
4. Grill the kabobs
- Place kabobs on the grill and cook for 10–15 minutes, turning every few minutes, until veggies are tender and lightly charred.
5. Warm the tortillas
- Wrap tortillas in foil and warm them on the grill for the last 3–5 minutes of cooking.
6. Assemble fajitas
- Slide grilled veggies off the skewers into warm tortillas.
- Add avocado, vegan sour cream, black beans or tofu, salsa, and cilantro.
- Squeeze fresh lime juice over the top.
🌿 Tips:
- Want to add protein? Marinate and grill chunks of tempeh, tofu, or seitan on separate skewers.
- Don’t skip the lime—it brings out the flavors!
- Make a quick fajita marinade for extra punch: mix 1 tbsp oil, 1 tbsp lime juice, ½ tsp agave, and fajita spices, and marinate veggies for 15–30 minutes before grilling.