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Lemon-Sesame Veggie Kabobs

Total Time

Prep: 30 min. + marinating Grill: 10 min.


8 servings

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
Lemon-Sesame Veggie Kabobs Recipe photo by Taste of Home


  • 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


  1. 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.
  2. 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.

Nutrition Facts

1 kabob: 51 calories, 2g fat (0 saturated fat), 0 cholesterol, 156mg sodium, 8g carbohydrate (3g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 2 vegetable.

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