Rainbow Vegetable Kabobs with Creamy Sriracha Sauce, cooked on a grill or grill pan. Serve over rice with fresh herbs for a bright summer meal.
It’s grilling season, and the neighborhood smells have me craving something smoky and fresh. Instead of gatecrashing my neighbors’ cookouts, I’m inviting you to a plant-based grilling celebration: Rainbow Vegetable Kabobs with Creamy Sriracha Sauce. Keep it casual and come hungry.
This recipe uses a vibrant mix of vegetables you might not normally skewer together — and that’s the point. You can make these kabobs on an outdoor grill or a grill pan on the stove and still get beautiful char marks.
Start by preparing the creamy sriracha sauce and any grains you plan to serve with the kabobs. The sauce is simple:
- tahini
- sriracha
- filtered water
Whisk the tahini, sriracha, and water together until smooth. Add more water to adjust the consistency and more sriracha for extra heat if desired. Chill the sauce until ready to serve.
For the kabobs, choose a colorful variety of summer produce. I used organic vegetables for the best flavor and appearance, but choose whatever fresh vegetables you have on hand. Aim to cut pieces into similar sizes so they cook evenly.
Ingredients
- 1 red onion, cut into large chunks
- 5–7 small gold potatoes, cubed
- 1 bunch radishes, trimmed and halved
- 1 bunch rainbow carrots, peeled and diced
- 1 small head cauliflower, broken into florets
- 1 small head broccoli, broken into florets
- 2 tbsp avocado oil
- Juice of 1 lemon
- Himalayan sea salt, to taste
- Black pepper, to taste
Firm vegetables like potatoes, carrots, and cauliflower benefit from a head start in the oven so they’re easy to skewer and finish quickly on the grill. Preheat the oven to 400°F and line two baking sheets with parchment.
Place the cubed potatoes, halved radishes, and diced carrots on one sheet and roast for about 30 minutes. Put the cauliflower, broccoli, and red onion on the second sheet and add this pan to the oven when the first pan has about 20 minutes remaining, so everything finishes together.
Remove the vegetables from the oven when they are just fork-tender but not mushy, watching closely in the last 5–10 minutes to prevent burning. Let them cool for about 15 minutes until they are easy to handle. Transfer the roasted vegetables to a large bowl and toss with avocado oil, lemon juice, salt, and pepper — just a quick marinade to add flavor before grilling.
Assemble the kabobs on bamboo or metal skewers, alternating vegetables for a rainbow effect. If you use bamboo skewers and plan to grill outdoors, soak them in water for 10–15 minutes to prevent burning.
Heat a grill or grill pan over medium-high heat. When hot, arrange the skewers and cook for about 10 minutes, turning every 2–3 minutes so all sides develop nice char marks. Brush with additional avocado oil if they look dry, though the marinade is usually enough.
Serve the kabobs on their own or atop rice, quinoa, or another grain. Spoon or drizzle the creamy sriracha sauce on the side for dipping. Garnish with fresh cilantro, sesame seeds, and an extra squeeze of lemon for brightness. These also work well over a bed of greens for a grain-free option.
These kabobs are customizable — swap in your favorite vegetables and seasonings. Leftovers store well: de-skewer and keep the vegetables in an airtight container in the refrigerator for up to one week. The sriracha-tahini sauce will keep refrigerated for about one week as well.
If you make these Rainbow Vegetable Kabobs with Creamy Sriracha Sauce, I’d love to hear how they turned out. Leave a comment or rating and share a photo of your creation. Enjoy!
This post was created in partnership with Cal-Organic Farms; all words and recipe testing are my own. Thanks for supporting the sponsors that keep this content coming.