#TastyThursday – Grilled Veggie Kabobs

As the unrelenting summer heat continues it’s vicious assault over South Florida, and you just don’t want to heat up your house after a long day, grilling sometimes works. Just make sure you have a nice breeze, a good ceiling fan, and an icy adult beverage when you’re cooking!

Grilled Veggie Kabobs



  • 2 tsp. Lemon or Lime juice
  • 4 Cloves Garlic chopped
  • 2 tsp. smoked paprika
  • ½ tsp Crush pepper – optional
  • 2 Tablespoons coconut or Organic Cold Pressed Extra Virgin Olive Oil
  • 1 Bunch Chopped Fresh mint
  • 2 Tablespoons Zaatar Seasoning
  • 1 tsp cumin Powder
  • Salt and Pepper to taste


Veggies for Kabobs:

  • 2 Large Yellow Squash
  • 2 Red Peppers
  • 1 Large Red Onion
  • 1 Cup baby tomatoes
  • 1 Large White Onion
  • 2 Large Zucchini
  • 4 Large Portabella Mushrooms



  • Mix all marinade ingredients in a bowl, and then add the veggies.
  • Place vegetables on a skewer. Put in refrigerator for 10 min before being grilled.
  • Garnish with leftover marinade sauce or Hoisin sauce.


Recipes courtesy of Zainab Fisher, a professional chef who specializes in raw and vegan cuisine. She was the former Chef at the Raw Kitchen. She was a guest chef for Fox 29 WFLX and guest chef for the CBS 12 health and wellness expo, and provides our readers a new and exciting recipe each week for #TastyThursday.

For more information on Chef Zainab’s services, please contact her at [email protected] or by phone at  561-629-0593.