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Grilled Vegetable Kabobs with Fajita Butter:

Grilled Vegetable Kabobs with Fajita Butter: Flavorful & Easy Delight

Grilled Vegetable Kabobs with Fajita Butter: A quick, vibrant meal perfect for busy nights and gatherings.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 kabobs
Course: Dinner
Cuisine: Tex-Mex
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Fajita Butter
  • 1/2 cup Salted Butter Can substitute with unsalted butter if preferred.
  • 2 tablespoons Fajita Seasoning Mix Consider homemade spice blends for freshness.
  • 1 tablespoon Fresh Lemon Juice Lime juice can be used as an alternative.
For the Kabobs
  • 1 cup Fresh Corn Use fresh kernels for best flavor.
  • 1 medium Zucchini Yellow squash works well as a substitute.
  • 1 medium Red Bell Pepper Any bell pepper variety works beautifully.
  • 1 medium Red Onion Sweet onions can be substituted.
  • 1 cup Brussels Sprouts Can be omitted for lighter kabobs.
  • 1 cup Mushrooms Use any variety, such as button or cremini.

Equipment

  • grill
  • Wooden skewers
  • Small Bowl

Method
 

Step-by-Step Instructions
  1. Soak your wooden skewers in water for about 30 minutes to prevent burning.
  2. Preheat grill to medium-low heat, around 325°F, ensuring grill grates are clean and oiled.
  3. Wash and chop your vegetables into even-sized pieces, about 1 to 2 inches.
  4. Thread the chopped vegetables onto soaked skewers, alternating between different colors and types.
  5. In a small bowl, whisk together melted butter, fajita seasoning, and lemon juice until smooth.
  6. Place kabobs on the grill for about 15 minutes if using metal skewers, turning occasionally.
  7. Brush kabobs with fajita butter during the last few minutes of grilling for added flavor.
  8. Remove kabobs from grill, let sit for a couple of minutes, and drizzle remaining fajita butter before serving.

Nutrition

Serving: 1kabobCalories: 150kcalCarbohydrates: 10gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 250mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 800IUVitamin C: 60mgCalcium: 30mgIron: 1mg

Notes

Ensure all vegetable pieces are cut to similar sizes for even cooking. Leftover kabobs can be stored in an airtight container in the fridge for up to 3 days.

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