How to Make...

Grilled Fajita Vegetable Kabobs

Grilled veggies for fajitas couldn’t be easier with this recipe for vegetable kabobs. Summer vegetables on skewers, grilled with a fajita lime seasoning – super flavorful. Plus there are so many ways you can enjoy these!

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Diet: Vegan
  • Yield: 4-6 1x
  • Scale:


  • 1 large red bell pepper
  • 1 large orange bell pepper
  • 1 large green bell pepper
  • 1 medium red onion
  • 1 medium zucchini
  • wooden skewers

fajita marinade

  • juice of 1 lime
  • 3 TBSP olive oil
  • 1 teaspoon dried cumin
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon chili powder
  • 1/4 tsp garlic powder


  1. Soak wooden skewers in water.
  2. Preheat grill to medium-high heat.
  3. Make the fajita seasoned marinade by combining all ingredients in small bowl; set aside.
  4. Chop bell peppers and red onion into large chunks, and zucchini into about 1/4′ thick rounds
  5. Place vegetables on soaked skewers, alternating the vegetables as you go, leaving just a little space in between.
  6. Transfer vegetable kabobs to the grill in a single layer, brushing with the marinade. Grill the veggies about 5 minutes, flip, brush with marinade again and continue cooking another 3-4 minutes. Let the veggies get a little charred for extra smoky flavor.

  7. Remove vegetable kabobs from grill, placing on metal sheet and covering with foil until ready to enjoy.

Recipes Notes:

Store leftovers in covered container in fridge; best enjoyed within 1-2 days.