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Grilled Vegetable Kabobs + Fajita Butter Glaze

Grilled Vegetable Kabobs with Fajita Butter Glaze Delight

Delight your taste buds with Grilled Vegetable Kabobs with Fajita Butter Glaze, a vibrant medley perfect for any gathering.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 kabobs
Course: Side Dishes
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Vegetables
  • 2 ears Fresh Corn Shucked and cut into 1.5-inch rounds
  • 2 medium Zucchini Sliced into 1-inch rounds
  • 2 large Red Bell Pepper Cut into 1.5-inch squares
  • 1 large Red Onion Cut into 1.5-inch squares
  • 8 pieces Brussels Sprouts Trimmed and halved
  • 8 ounces Mushrooms Cremini or button varieties
Fajita Butter
  • 1/2 cup Salted Butter Can substitute with olive oil
  • 1 tablespoon Old El Paso Fajita Seasoning Mix Or homemade seasoning
  • 2 tablespoons Fresh Lemon Juice Can use lime juice as substitute

Equipment

  • grill
  • wooden or metal skewers
  • small saucepan
  • Cutting Board
  • Knife

Method
 

Preparation
  1. Soak the wooden skewers in water for at least 30 minutes.
  2. Preheat your grill to medium-low heat, approximately 325°F.
  3. Cut the vegetables into specified sizes: Corn (1.5-inch rounds), Zucchini (1-inch rounds), Red Bell Pepper (1.5-inch squares), Red Onion (1.5-inch squares), Brussels Sprouts (halved), Mushrooms (cleaned).
Assembly and Cooking
  1. Assemble the kabobs by threading the prepared vegetables onto soaked skewers.
  2. In a small saucepan, melt the salted butter over low heat, then whisk in the fajita seasoning mix and lemon juice.
  3. Grill the assembled kabobs for about 20 minutes, rotating every 3-5 minutes for even cooking.
  4. Remove kabobs from the grill and brush them with the fajita butter mixture.
  5. Serve the kabobs warm on a platter.

Nutrition

Serving: 1kabobCalories: 120kcalCarbohydrates: 15gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 180mgPotassium: 300mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 20mgCalcium: 30mgIron: 1mg

Notes

For even cooking, ensure uniform cuts of vegetables and avoid overcrowding on skewers. Store leftovers in an airtight container for up to 3 days.

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