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Lemon-Sesame Veggie Kabobs

 Lemon-Sesame Veggie Kabobs
Lemon and sesame star in this fresh veggie combination. “This tasty marinade turns plain veggie kabobs into an irresistible side dish.” —Kimberly Hammond, Kingwood, Texas
8 ServingsPrep: 30 min. + marinating Grill: 10 min.


  • 1/4 cup lemon juice
  • 1/4 cup soy sauce
  • 2 tablespoons sesame oil
  • 3 garlic cloves, minced
  • 1 tablespoon minced chives
  • 1-1/2 teaspoons ground ginger
  • 1 pound medium fresh mushrooms
  • 1 pound cherry tomatoes
  • 1 large sweet yellow pepper, cut into 1-inch pieces
  • 1 small red onion, cut into wedges
  • Hot cooked brown rice, optional


  • In a large resealable plastic bag, combine the first six ingredients.
  • Add the mushrooms, tomatoes, pepper and onion; seal bag and turn to
  • coat. Refrigerate for at least 1 hour. Drain and reserve marinade.
  • Thread vegetables onto eight metal or soaked wooden skewers. Grill,
  • covered, over medium heat or broil 4 in. from the heat for 6-8
  • minutes or until tender, basting frequently with reserved marinade
  • and turning once. Serve with rice if desired. Yield: 8 servings.
Nutritional Facts: 1 kabob (calculated without rice) equals 51 calories, 2 g fat (trace saturated fat), 0 cholesterol, 156 mg sodium, 8 g carbohydrate, 2 g fiber,

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Lemon-Sesame Veggie Kabobs (continued)

Nutritional Facts: 3 g protein. Diabetic Exchange: 2 vegetable.