Nothing says summer better than grilling out, and who doesn’t like succulent grilled vegetable kebabs?

This easy vegan recipe is nutrient-packed, and overflowing with flavor. In addition to the mouth-watering seasoning, using vegetables with a variety of textures is key for creating this satiating plant-based meal.

Fajita Spiced Grilled Vegetable Kebabs

⭐️Ingredients for Kebabs

• 1 lb. tiny potatoes cooked 90% through and cooled
• 1 large zucchini cut into 1 inch pieces
• 1 red onion cut into small pieces
• 1 large handful Shiitake Mushrooms..stems removed
• 1 orange pepper cut into 1 inch pieces
• Few torn 1 inch pieces of raddichio
• 1 pint baby heirloom tomatoes

⭐️Ingredients for Fajita Seasoning (thoroughly combine)

• 2 ½ tbsp smoked paprika
• 2 tbsp kosher salt
• 1 ½ tbsp crushed black pepper
• 2 ½ tbsp garlic powder
• 1 tbsp cayenne pepper
• 1 ½tTbsp dried oregano
• 1 ½ tbsp dried thyme

Heat a well greased grill on medium heat. In a large mixing bowl combine all ingredients and coat with Callicoon Kitchen Fajita Seasoning. Add a few tablespoons of olive oil to keep moist and gently coat. Mix well. Cover and refrigerate at least 2 hours. Build kebabs on pre soaked dual wooden skewers to allow easy flipping. Cook for a few minutes on each side until slightly charred. Remove and serve with our Grilled Tomatillo Salsa.

⭐️Ingredients for Grilled Tomatillo Salsa

• 1 pound Tomatillos
• 3 cloves garlic
• 1/4 Vidalia onion sliced
• 1 Serrano pepper
• 1 small bunch cilantro
• 1 lime juice and zest
• 1 tsp kosher salt

Preheat well greased grill on medium high heat. Unpeel tomatillo from husk and rinse under water to remove outer sticky texture. Lay tomatillo, serrano, onions and garlic on grill. Remove when all are slightly charred (onion and garlic will cook quicker). Tomatillo and serrano should be soft. Place both serrano and tomatillo in a covered bowl and allow to cool for approx 20 minutes. Combine all ingredients into a food processor. Check for seasoning. Allow to chill and serve.

Enjoy!

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Ron Badach

Living a healthy lifestyle and offering people creative plant based cooking ideas is a passion for Ron. In 2013 Ron appeared on ABC's The CHEW winning its "Hunky Husband Cook-off” with his signature Black Bean Burger. People from across the country began to contact Ron about how to transition away from a meat-centric diet. In response Ron launched his Callicoon Kitchen brand and began posting creative, easy to follow how-to cooking videos and recipes giving people hands-on techniques for making vegan dishes that they can incorporate into their own lives. A vegetarian for 20 years Ron is now 100% vegan and he is committed to sharing his belief in the benefits of organic produce and an active, healthy lifestyle. Ron combines strength training and running to stay fit. A huge animal lover, Ron loves to hang out with his rescued Black Lab, Otis. Future plans include a vegan product line and Callicoon Kitchen cookbook highlighting all his vegan in-house favorites. Ron lives in New York and Virginia with his wife and three daughters. Follow Ron on Follow Ron on YouTube, Facebook, Twitter. Check out and subscribe to Ron Badach Callicoon Kitchen at https://www.callicoonkitchen.com/

Latest posts by Ron Badach (see all)

• Tropical Baby Potato Salad with Papaya Vinaigrette - April 30, 2018
• Asian Glass Noodle Salad - March 6, 2018
• Gourmet Vegan Red Quinoa and Black Bean Chili - February 7, 2018
• Spinach Dumplings with a Tangy Twist - December 21, 2017
• Tropical Kale Salad: A Tantalizing Summer Dish - August 12, 2017