It might seem a little early for a BBQ related post but for the last few weeks we've had small bouts of sunny, cloud-free weather. So in the spirit of making the most of these warm days we decided to fire up the grill and make vegan BBQ shish kabobs and vegan BBQ corn! They're super easy and fun to make, not to mention the taste is amazing. Perfect for any barbecue get together!
If you've not made shish kabobs before, don't worry, it's super simple. All you have to do is chop up the different ingredients you'd like to use into shish-kabob-sized pieces and thread them onto a skewer. Then coat in BBQ sauce, cook thoroughly via grill or oven, and enjoy. I listed what we put on ours below, but feel free to play around with different flavor combinations. In the future I'd like to come up with, or find, a homemade vegan BBQ sauce but for now we use Sweet Baby Ray's BBQ sauce.
Vegan BBQ Shish Kabobs
- Red Bell Peppers
- Green Bell Peppers
- Cherry Tomatoes
- Red Pearl Onions
- White Pearl Onions
- Canned Pineapple Chunks
- Baby Bella Mushrooms
- Vegan BBQ Sauce
Place your skewers in a glass or dish of water to prevent burning them while cooking the shish kabobs. Chop all of the bell peppers and mushrooms.
To peel pearl onions: boil a pot of water and add the onions, boiling for 3 minutes. Strain then rinse the onions with cold water. Next cut off the root and peel them.
Assemble shish kabob pieces on the skewer in any order. Coat with BBQ sauce and cook until tender. To bake the shish kabobs, place them on a tray in the middle rack of the oven and bake at 350F - 375F, until tender.
For an easy full coverage we took our BBQ sauce and thinned it out with water in a container big enough to fit a shish kabob. Then placed the shish kabobs, one at a time, in the BBQ sauce and swirled the container to coat them with a base layer of sauce, turning as necessary then swirling again.
After they were half way done cooking, we brushed on a thick layer of non-watered-down BBQ sauce.
The pearl onions, bell pepper, and pineapple pieces were my favorite things on the shish kabobs. I'm sure we'll be making these all summer long, hopefully served with watermelon soon. If you think these look good, you should try the BBQ corn! I was surprised by just how good the corn turned out. The texture was wonderful and the BBQ sauce wasn't over powering or underwhelming, it was just right and actually complimented the corn. If you use frozen corn or cut up fresh corn into smaller pieces they make a great snack / appetizer as well as a BBQ side dish. We ended up sticking a skewer in them and eating them off the stick, also appetizer friendly.
To make the BBQ corn on the cob, coat shucked/peeled corn in BBQ sauce and grill until tender. If you use frozen corn you may want to boil it as directed then coat with BBQ sauce and grill or bake the sauce on.
Like I said we'll be making these all summer for sure, I can't wait to try out other food combinations for the shish kabobs. Hopefully the weather will be nice enough for you guys to try these, but if not you can always use your oven! Let me know what fun veggies you put on your's, I'd love to hear! I hope you guys have a wonderful weekend!