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Grilled Vegetable Kebabs

Grilled Vegetable Kebabs


Why We Love This Recipe

Grilling imparts its unique, irresistible smoky flavor and, like roasting, intensifies vegetables’ natural flavors. 

Also called shish kebabs and shashlik, kebabs provide an attractive, if theatrical, presentation. Pile up kebabs on a serving platter or bring them to the table on individual plates atop beds of grain. Bulgur Pilaf and couscous are traditional.



  1. Aim for a contrast of colors, flavors, and textures. Generally, two pieces each of four or five different foods are sufficient for each kebab. Cut into chunks large enough to be skewered. Either brush with oil or marinate in Citrus Vinaigrette (recipe below) for an hour.
  2. Carefully thread on skewers. You can use metal skewers or the little wooden skewers available in supermarkets. For a rustic, aromatic presentation, thread foods on fresh rosemary branches. Leave room at each end of the skewer for picking it up.
  3. Preheat the grill and brush the grate with oil to prevent sticking. Grill vegetables on one side until halfway cooked, then turn them over and leave them alone until done. The less you move them around, the better the sear marks will look.


Citrus Vinaigrette

Yields 1/3 cup

  • 1/4 cup of oil
  • 2 tablespoons of lemon juice
  • 1/4 to 1/2 teaspoon of salt
  • Black pepper

Directions: Mix all the ingredients together.


Recipe is reprinted with permission from Heaven's Banquet, by Miriam Kasin Hospodar. April 2000




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