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These Vegan Green Curry Veggie Kabobs are made with a green coconut curry marinade. They're great for summer grilling, but work well on indoor grills too.
What Happened on the 4th of July
Something terrible happened on the 4th of July. (And for once, it wasn't me burning myself with a sparkler. Sparklers! Why are you so hot and burny?!) Someone went into our yard and stole the rest of my blackberries.
Can you believe there are people in this world who steal blackberries?! Is this the world we live in? I had finally figured out when to pick them (it's not when they turn black, it's when they get plump and juicy) and I was planning on picking the last batch on the 4th of July to use in a crumble, but when I went outside to pick them, there were only two lonely ripe berries waiting for me on the vine. OH THE HORROR. I can't imagine an adult going into someone's backyard to steal berries, but would kids really steal fruit?! Is this 1920? Did they go play marbles afterwards? And dance the Charleston?
If there's a lesson that can be learned from this, it's that if you buy a house on a corner, put in a fence right away. Unfenced corner lot = people walking through your yard like it ain't no thing. And stealing blackberries.
So all my hopes and dreams for delicious blackberry crumbles were crushed, but I did make some tasty Green Curry Veggie Kabobs. I decided to take the lazy way out and use the pre-made kabobs they sell at the grocery store. I usually work under the assumption that pre-made = more expensive, but when I did the math, these were way cheaper than actually making my own. And look! They're so colorful and pretty! Like a rainbow of deliciousness. And look, I didn't have to cut any veggies!
About the Recipe
The green curry in these kabobs comes from a coconut milk marinade mixed with Thai curry paste. Green curry is fairly mild, so you can add a little heat with a few squirts of sriracha. After your veggie skewers soak up all that coconut curry goodness, don't throw out the marinade! Unlike meat marinades, it's perfectly safe to reuse ones that have been used for veggies or tofu. We made big bowls of brown rice and veggies with these kabobs and used the extra marinade as a sauce for those. Maybe it wasn't the most traditional 4th of July meal, but I'll take that over scary hot dogs and gloppy potato salad any day.
Vegan Green Curry Veggie Kabobs
Grilled veggie kabobs made with a green coconut curry marinade.
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Main Course, Side Dish
Diet: Vegan, Vegetarian
Keyword: Grilled veggie kabobs, Vegan Green Curry Veggie Kabobs, Veggie Kabobs
Servings: 4 servings (as a side dish)
Author: Oh My Veggies
- 1 ½ lb assorted veggies bell peppers, mushrooms, onions, summer squash, etc.
- 1 13.66 oz can lite coconut milk
- 2 tbsp green curry paste
- 1 tbsp soy sauce or tamari
- 2 tsp brown sugar
- zest from 1 lime
- sriracha to taste (if desired)
- salt and pepper to taste (if desired)
US Customary - Metric
Cut the veggies into uniformly sized chunks and thread them onto skewers. (Or cheat like I did and use pre-assembled skewers. Whatever!) If you use wooden skewers, be sure to soak them in water for about 30 minutes first.
Whisk together remaining ingredients in a large baking dish. Place kabobs in the dish, cover and transfer the dish to the refrigerator, and allow the kabobs to marinate for at least two hours, up to a day. Turn the kabobs every 30 minutes or so and brush them with the coconut curry marinade to make sure as much flavor soaks in as possible!
If you're using an indoor grill, heat it to high, spray the grates with oil or cooking spray, and cook the kabobs for about 10 minutes on each side, or until veggies are seared and tender, occasionally basting with extra marinade. For charcoal and gas grills, brush oil onto the grill rack and cook the kabobs until they're done, turning and basting occasionally. It shouldn't be more than 10 minutes, but grills vary so much in how they cook, it's hard to be precise. Just keep an eye on the kabobs!
Prep time includes active time only. Add at least 2 hours for marinating the kabobs.
Calories: 128kcalCarbohydrates: 26gProtein: 6gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 332mgPotassium: 373mgFiber: 7gSugar: 3gVitamin A: 9819IUVitamin C: 18mgCalcium: 56mgIron: 2mg
Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
This post was originally published on 8 July 2013.
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I've been looking for veggie kabob recipes for a long time. This look so colorful and deliciouss.... Thanks for sharing and loved ur photography !!
Thank you! 🙂
These look so awesome, I have had a hankering for green curry like nobody's business lately!! Which I thought was so weird because I always feel like curry is a cold weather food, but now you made it a summer food and I am psyched about it!!
I will eat curry whenever I can get it. 😀
I absolutely love green curry! This is such a great idea! 🙂 Can't wait to try it.
What a great way to use green curry paste. I love ideas like this; they allow vegetarians/vegans to enjoy barbeque/cookouts as well!
Yes, there are so many tasty things vegetarians can grill! 😀
It would be nice to think a very intelligent and stealthy animal stole your blackberries, but either way they're still gone - that's terrible! At least your meal sounds like a success - love the flavours you infused into your kabobs!
We had some kind of animal picking at the blackberries a little bit, but I think this was a person because they were picked clean off the vine. It was a little suspicious!
Those look delicious and so summery! What a great way to avoid turning on the oven!
Reply(Video) Easy Authentic Thai Green Curry At Home
I usually only see green curry paste in actual curries, but this is such a good idea for a marinade! I think it would go really well with tofu on the skewers too. And I love the idea of serving them over rice with the extra marinade...mmm
I actually bought tofu to use in this recipe too, but then I forgot about it! 🙂
Green coconut curry marinade?! So so yum!!
I really need to cook more with curry - it's like pesto, every time I have it, I think, this is SO good! And can I say your pictures are just incredible?!
I love curry paste. You can throw a tablespoon or two into so many things and it adds such a great flavor!
This post certainly makes my mouth water...looks so yummy! Great photos too.
One of the things I miss most in the summer are hot curries...this is a great way to get that flavor without a heavy meal of curry / rice! Love it!
Reply(Video) Easy 25 Minute Green Curry | WEEKNIGHTING
These look delicious! Unfortunately, I only have a George Foreman grill...do you think these would work on that? Would I do 10 minutes total since it cooks both sides at once?
I think the George Foreman would work, but you're right, it would probably take a little less time. I'd just check on them often and take them out when they're done!
Brilliant! How have I not thought of this before?
And the photo of just the veggie kabobs raw is one of the most stunning shots I've seen on Oh My Veggies, stopped me dead in my tracks. LOVE IT! Pinned for inspiration.
And yes, this is the world we live in.
Don't you wish everything was so easy to photograph?! I think I need to do more veggie kabob recipes. 🙂
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Make the best ever grilled vegetable skewers by following these suggestions: Try to cut the veggies for shish kabobs in a uniform size so that they cook evenly. Marinate the vegetables for at least 15-20 minutes, up to overnight. The longer you marinate, the more flavor the kabobs will have.What's the best way to cook vegetable shish kabobs? ›
Preheat Oven to 400 degrees Fahrenheit. If using bamboo/wooden skewers, soak them in water for 20-30 minutes while you prep the kabobs. Skewer the veggies in any order you want – I like to alternate colors of the vegetables for maximum variety. Place skewers on a oven rack covered with foil, bake for 15-20 minutes.How long do veggie kabobs take? ›
On a medium-heated gas grill, your vegetable kabobs will take about 10 minutes, turning as needed. Keep your heat to medium so that you can cook the vegetables without letting them become scorched or totally blackened. Some grill marks or charred parts are wonderful!What vegetable is best for kabobs? ›
- Bell peppers.
Whisk olive oil, basil, oregano, salt, and black pepper in a bowl; brush some of the mixture over vegetables. Cook skewers on the preheated grill until vegetables are tender, turning and basting vegetables with remaining olive oil mixture occasionally, 10 to 15 minutes.How long does it take to marinate vegetables? ›
Hard Vegetables (Potatoes, Carrots, Beets, etc.): Marinate these veggies for at least 30 minutes and up to overnight. Semi-Hard Vegetables (Green Beans, Asparagus, Peppers, etc.): Marinate for at least 30 minutes and up to several hours. Soft Vegetables (Broccoli, Tomatoes, Greens, etc.): About 10 minutes is good.Should you pre cook veggies for kabobs? ›
In addition to produce that you can add to skewers raw, you can also use heartier vegetables such as new potatoes or corn on the cob – boil these ahead of time so they are already cooked through. Assemble your skewers with authority.How do you prep vegetables for kabobs? ›
Longer-cooking vegetables such as sweet potatoes, carrots, cauliflower, and fennel should be par-boiled until just tender (5 to 10 minutes) beforehand so all the ingredients cook in the same amount of time. Added bonus: This pre-cooking step makes them easier to thread on skewers.How do you cook kabobs without burning vegetables? ›
Cut the meats and veggies into similar shapes and sizes so they cook evenly. Cut the meat and veggies slightly bigger than the space between the grill grates. Grilling consistently over medium heat is better than using high heat. You'll get tough, burned, or scorched pieces above 400F.What to marinate veggie kabobs in? ›
- ⅓ cup olive oil.
- ¼ cup fresh lemon juice.
- ¼ cup water.
- 3 tablespoons Dijon mustard.
- 2 tablespoons honey.
- 2 cloves garlic minced.
- 1 teaspoon basil, parsley & oregano (each)
- ½ teaspoon salt.
Turn the kebabs about every 3-4 minutes. Fish skewers will cook faster than chicken or beef. Start checking the internal temperature of each piece with a Thermapen after about 10 minutes of cooking.How many vegetable kabobs per person? ›
This recipe makes 4 kabobs. I like to prepare 1-2 kabobs per person, depending on how many other dishes will be served along with them. For an optional dipping sauce, double the olive oil, rosemary, and garlic mixture and reserve half of it for serving with the grilled veggies.Should I marinate kabobs before grilling? ›
Whether you spell it kebab or kabob, there is nothing like savory chunks of tender meat and veggies grilled over a flame for an easy outdoor meal that always satisfies. Marinating the meat not only imparts loads of flavor, but it also tenderizes it so every bite is juicy and delicious.Should you marinate vegetables before grilling? ›
Adding a Marinade to Vegetables before grilling transforms them from ordinary to extraordinary! A simple vegetable marinade with balsamic vinegar and garlic adds flavor while helping the veggies to grill and caramelize beautifully. Perfect to serve with steaks, grilled chicken breast or pork tenderloin.Can you marinate vegetables skewers? ›
Assembling the Skewers:
Pour marinade over your veggies and toss to combine and coat veggies evenly with marinade. Refrigerate for 4 hours to marinate. Preheat your grill. Skewer your veggies on your wet skewers just so the veggies are touching each other; no need to pack them together.