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Adobo Spice Vegetable Kebabs
with honey harissa sauce / corn and chickpea saute

Active: 45 min Total: 45 min
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.
Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
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

Nutrition Facts

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Prep

  1. 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.
  2. 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)
  3. 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)
  4. 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)
  5. Tomatoes - Dice tomatoes. (Can be done up to 2 days ahead)
  6. 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)
  7. Beans - Drain and rinse.

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Make

  1. 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.
  2. 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.
  3. 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.
  4. Add beans and corn to peppers and saute until heated through, ~2 minutes more.
  5. Remove pan from heat and stir in tomatoes, parsley and vinegar. Season with some salt and pepper.
  6. Remove pan from heat and stir in tomatoes, parsley and vinegar. Crumble feta over top and season with some salt and pepper.
  7. Serve vegetable kebabs over chickpea saute. Enjoy sauce on the side for dipping or drizzle over kebabs.

Nutrition Facts

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