Fire up the grill and feast on these Sriracha Grilled Veggie Kabobs! Crisp vegetables are coated in a sriracha-based marinade that packs a little heat and a lot of incredible flavor, all charred over open flames on the grill.
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Couldn’t we all use a little more vegetables in our lives?
Funnily enough, even just 5 years ago I HATED all vegetables except for beans and potatoes, which barely even count.
I’m always looking for more ways to get my servings in and this easy sriracha marinade quickly became a huge hit!
How to: Make the Sriracha Marinade
If you love spice, you are gonna LOVE this easy 2-ingredient marinade!
Sriracha is a staple in my house and we drizzle it on everything, it seems. You don’t have to use sriracha and can any other hot sauce or chili paste that you love.
Harissa, sambal olek, and a classic hot sauce would easily substitute for sriracha with these grilled veggie kabobs.
Just keep in mind, if you do make substitutes with a hotter chili paste you probably won’t need quite as much. Work with your preferred spice level!
This marinade is SO simple: sriracha and olive oil!
The sriracha brings the heat and flavor and the olive oil brings the fat and protects the kabobs from burning.
Add salt and pepper to bring out the flavors of the vegetables more, and feel free to add your favorite spices and herbs as well.
How to: Make Sriracha Grilled Veggie Kabobs
Kabobs are one of the easiest dishes to make on busy weeknights, and cooking them on the grill makes them even more manageable.
Start by preheating the grill to medium-high.
Chop up the veggies into large chunks so they can be threaded onto skewers without falling apart.
Place the vegetables into a storage bag or large bowl. Mix in the marinade and toss until thoroughly covered. Sit for 30 minutes to 1 hour.
Here comes the fun part!
Using large wooden skewers, thread the veggie chunks onto the skewers and be sure to mix up the order.
Cook for only 2-4 minutes per side. Vegetables grill extremely fast and you’ll have a beautiful char in under 5 minutes.
Pro tip: if it’s cold, these can broil in the oven for 5 minutes and be just as tasty!
Sriracha Grilled Veggie Kabobs
- 1 red pepper
- 1 zucchini
- ½ red onion
- 8 oz mushrooms
- 4 tbsp sriracha
- 4 tbsp olive oil
- dash of salt
- Preheat the grill to medium-high.
- Chop the red pepper, zucchini, and red onion into large chunks. If the mushrooms are large, slice in half.
- Place the vegetables into a plastic storage bag. Pour in sriracha and olive oil and shake the bag until evenly distributed. Let sit for 30 minutes to an hour.
- Thread the vegetables onto four long, wooden skewers, alternating between different ingredients. Sprinkle with a dash of salt.
- Cook 2-4 minutes per side or until the edges are lightly charred, rotating to ensure all sides are cooked. Serve immediately.
I hope your family loves kabobs as much as mine! What are your favorite kabobs to make for a fun and unique dinner?