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Lemon-Sesame Veggie Kabobs Recipe

Lemon-Sesame Veggie Kabobs Recipe

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
TOTAL TIME: Prep: 30 min. + marinating Grill: 10 min. YIELD:8 servings


  • 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. Yield: 8 servings.

Nutritional 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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