Adobo Spice Vegetable Kebabs
with honey harissa sauce / corn and chickpea saute
Fire up the grill (or stove) for these spice-rubbed vegetable kebabs with a sweet and spicy sauce. Full of color and fresh produce, the corn and chickpea saute is great served warm or chilled as leftovers.
Smarts: Soaking bamboo skewers in water helps prevent them from burning on the hot grill.
Smarts: Soaking bamboo skewers in water helps prevent them from burning on the hot grill.
Tags
Proteins
Cuisines
Ingredients
Adobo Spice Mix:
- Oregano, dried - 1 tsp
- Cumin - 1 tsp
- Ancho chili powder (sub regular chili powder) - 1 tsp
- Salt - 1 tsp
- Garlic powder - 1/2 tsp
- Dried mustard (opt) - 1/2 tsp
- Black pepper - 1/2 tsp
Adobo Spice Vegetable Kebabs:
- Skewers, metal or bamboo - 8
- Sour cream (sub plain or Greek yogurt) - 4 Tbsp
- Honey - 2 tsp
- Lemon juice - 1 tsp
- Harissa paste (sub hot sauce of choice) - 1/2 tsp
- Bell peppers, any color - 1 , cubed
- Zucchini, medium - 1 , cubed
- Mushrooms, any button (buy whole mushrooms, not sliced) - 8 oz , halved
- Oil, olive - 1 Tbsp
- Adobo spice mix (ingredients listed separately) - ~2 Tbsp
- Oil, cooking - 1 Tbsp
Corn and Chickpea Saute:
- Bell peppers, any color - 1 , finely diced
- Corn - 2 ears , kernels sliced off
- Parsley - 1 Tbsp , chopped
- Tomatoes, medium - 1 , diced
- Beans, garbanzo (14 oz / 387 g) - 1 can , drained and rinsed
- Oil, cooking - 1 Tbsp
- Vinegar, red or white wine - 1 1/2 tsp
- Cheese, feta - 3 oz
Prep
- Soak skewers - If cooking on an outdoor grill with bamboo skewers, soak skewers in water for 30 minutes before cooking. This will help prevent the skewers from burning; skip if cooking on stovetop.
- Make adobo spice mix - Combine oregano, cumin, ancho chili powder, salt, garlic powder, dried mustard and black pepper. (Can be done up to 5 days ahead)
- Make honey harissa sauce - Whisk together sour cream, honey, lemon juice and harissa. Taste and add additional harissa if you’d like it more spicy. (Can be done up to 5 days ahead)
- Bell peppers (for both the kebabs and saute) / Zucchini / Mushrooms / Corn / Parsley - Prep as directed and store in separate containers. (Can be done up to 4 days ahead)
- Tomatoes - Dice tomatoes. (Can be done up to 2 days ahead)
- Prepare kebabs - Toss mushrooms, zucchini and bell peppers (just the portion for the kebabs) in olive oil. Add adobo spice mix while tossing. Thread skewers through vegetables. (Can be done 1 day ahead)
- Beans - Drain and rinse.
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Make
- If cooking on the stovetop: Heat a grill pan or skillet over medium-high heat. Brush pan with cooking oil (the portion for the kebabs). Place kebabs on heated pan and cook for 5 to 6 minutes, pressing down firmly with a spatula. Flip and cook for another 3 to 5 minutes, until vegetables are tender. Remove from heat and cover to keep warm.
- If making kebabs on a grill: Heat grill to 500F / 260C degrees. Brush grates with cooking oil (the portion for the kebabs). Place kebabs over direct heat and grill on all sides to develop grill marks, 2 to 3 minutes total. Move kebabs to the side of the grill so they are over indirect heat. Close grill and cook for another 5 to 6 minutes, until vegetables are tender. Remove from heat and cover to keep warm.
- While kebabs cook, heat a nonstick pan over medium-high heat. Add cooking oil (the portion for the saute) and then the portion of bell peppers for the saute to heated oil. Saute until tender, ~3 minutes.
- Add beans and corn to peppers and saute until heated through, ~2 minutes more.
- Remove pan from heat and stir in tomatoes, parsley and vinegar. Season with some salt and pepper.
- Remove pan from heat and stir in tomatoes, parsley and vinegar. Crumble feta over top and season with some salt and pepper.
- Serve vegetable kebabs over chickpea saute. Enjoy sauce on the side for dipping or drizzle over kebabs.
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