Grilled Veggie Skewers


Chef Tom fires up the Yoder Smokers Flat Top Adjustable Charcoal Grill for Grilled Veggie Skewers that are so tasty that you won’t even miss the meat!
Full recipe:

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36 replies
  1. Rawdog
    Rawdog says:

    Thanks for the recipe. I have been experimenting (and failing!) with vegetarian and vegan mixes on the pellet grill because I have some really good friends who are vegan, and want to be able to cook for everyone.
    How would you recommend to keep them warm without continuing to cook them, if you are cooking meats low and slow too, and don’t have multiple zones on you grill? I have a camp chef smoke pro 24” with the sidekick propane attachment, but would love to keep that for reverse sears and get some wood flavor into the veggies. Thanks again

  2. Lee Alves
    Lee Alves says:

    Looking for advice
    I have a 5lb filet mignon it’s whole like a tri tip would like to bbq it on charcoal 2 zone fire how long per side? Also slice after done or slice before on the grill?

  3. Sy Holsinger
    Sy Holsinger says:

    Taste too much like olive oil at first taste and that was still with only using 1 cup; I ended up adding more mustard, more honey and definitely more lemon juice. Needed more acidity to cut the strong flavor of the olive oil. But ended up being a hit at the barbecue! saw people dipping veggies in the jar with the left over liquid and even saw them brushing it over directly over some fish on their plate.

  4. Greg Morton
    Greg Morton says:

    I make veggie kabobs a lot in the summer but I never baste them. I always do a quick spray of canola oil and shake some Killer Hogs AP. Now I feel like I’ve been missing out by not basting them. Lol


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