Fajita-Style Veggie Kebabs
Few foods look or smell better than a sizzling plate of fajitas, and now you can achieve that same vibrant flavor and color in a kebab!
Kebabs:
- 5 ears corn
- 3 zucchini
- 1 red bell pepper
- 1 white onion
- 8 oz. brussels sprouts
- 8 oz. whole mushrooms (any will do)
Marinade:
- ½ c. salted butter, melted
- 1 packet fajita seasoning
- 2 tbsp. lemon juice
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Instructions:
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Preheat the grill to medium-high heat, greasing the grates to prevent sticking.
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Shuck the corn, and cut each cob into 1½-inch rounds. Cut the zucchini into 1-inch rounds and the peppers and onions into 1½-inch squares. Trim and half the brussels sprouts; leave the mushrooms whole.
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Arrange the vegetables onto skewers in whatever order you desire, and set aside.
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Combine the marinade ingredients in a small bowl. Brush a generous amount onto each kebab, and carefully place them on the grill. Cook for about 15–20 minutes, rotating every 3–5 minutes. Brush with any remaining fajita butter before serving, if desired.
