Grilled veggie skewers are a celebration of color, texture, and taste—all on a stick. They’re easy to prep, endlessly customizable, and perfect for sharing, whether it’s a sunny afternoon or a cozy indoor cook-up.

For Lykkers who love meals that are fun to build and even better to eat, this guide offers a relaxed path to making grilled veggie skewers that bring brightness to your table and flavor to every bite.

Part 1: How to Make Grilled Veggie Skewers

Let’s walk through creating veggie skewers that are colorful, well-seasoned, and just the right amount of charred.

The Ingredients You’ll Need

(Serves 2–3)

Veggies for skewering:

Bell peppers (red, yellow, green) – 1 of each (about 450g total), cut into chunks

Zucchini – 1 medium (about 200g), sliced into thick half-moons

Red onion – 1 large (about 150g), cut into wedges

Cherry tomatoes – 150g

Mushrooms (button or cremini) – 150g

Wooden or metal skewers – 6 to 8

For the marinade:

Olive oil – 3 tbsp

Garlic – 2 cloves, minced

Lemon juice – 2 tbsp

Soy sauce – 1 tbsp

Maple syrup – 1 tsp

Smoked paprika – 1 tsp

Dried oregano – 1 tsp

Salt – 1/2 tsp

Black pepper – to taste

Step-by-Step Process

Step 1: Prep Your Veggies

Start by cutting all your vegetables into similar-sized pieces—this helps them cook evenly. You want bite-sized but thick enough to hold their shape on the grill. Place all the veggies in a large mixing bowl.

Step 2: Mix the Marinade

In a separate bowl, whisk together the olive oil, garlic, lemon juice, soy sauce, maple syrup, paprika, oregano, salt, and pepper. You’re going for a bold and balanced flavor that enhances but doesn’t overpower the natural sweetness of the vegetables.

Step 3: Marinate the Veggies

Pour the marinade over the vegetables and toss everything well so each piece is coated. Cover and let them sit for 20–30 minutes at room temperature—or longer in the fridge if you’re prepping ahead.

Step 4: Assemble the Skewers

If you’re using wooden skewers, soak them in water for 15–20 minutes to prevent burning. Then thread the marinated veggies onto the skewers, alternating colors and shapes for visual appeal. You can leave a little space between pieces for even cooking.

Step 5: Grill to Perfection

Preheat your grill or grill pan to medium-high heat. Place the skewers on and cook for about 10–12 minutes, turning every few minutes until the veggies are lightly charred and tender. The tomatoes should be juicy, the mushrooms golden, and the peppers just soft.

Step 6: Serve and Enjoy

Slide the skewers onto a platter, add a sprinkle of fresh herbs if you like, and serve with a squeeze of lemon or a side of hummus or tahini dip.

Part 2: Flavor Tips, Pairings, and Variations

Why Skewers Are a Crowd-Pleaser

They’re easy to share, fast to make, and fun to eat. Whether it’s a cookout or a weekday dinner, they bring instant color and variety to the plate.

Switch It Up

Try using eggplant, corn chunks, or cauliflower for different textures. Love spice? Add a pinch of chili flakes to the marinade or a swirl of sriracha after grilling.

Make It a Meal

Pair with couscous, quinoa salad, or flatbread and hummus for a complete meal. Want a fresh element? Toss a quick cucumber and mint salad for a cooling contrast.

Indoor Cooking Options

No outdoor grill? Use a grill pan or oven broiler. Just place the skewers on a lined baking tray and broil, turning once or twice for even color.

Prep Ahead and Store

You can marinate the veggies and skewer them in advance, then store in the fridge until ready to grill. Leftovers keep well and make a great lunch tossed into grain bowls or wraps.

Grilled veggie skewers are proof that simplicity can be delicious. With bold marinade, fresh vegetables, and that irresistible char, they’re a vibrant, feel-good dish that works any time of year.

So Lykkers, grab those skewers, mix up your colors, and grill something worth gathering around. Want to try a Mediterranean or Asian-inspired marinade next time? Let’s keep the flavor adventure going.