A zesty, spicy and herb-filled marinade perfect for grilled veggie kebabs.
Moroccan Veggie Marinade
Choose the right vegetables. Opt for firm and sturdy vegetables that can hold up well on the grill. Some excellent options include bell peppers, zucchini, eggplant, onions, mushrooms, asparagus, corn on the cob, and cherry tomatoes. Cut the vegetables properly. Cut the vegetables into uniform sizes and shapes to ensure even cooking. Thicker slices or halves work best for most vegetables. You can also use skewers or grill baskets to prevent smaller pieces from falling through the grates.
Ingredients
- 1/4 cup olive oil
- 1/4 cup lime juice
- 3-4 cloves garlic, minced
- 1 tsp ground coriander
- 1/2 tsp ground cumin
- 1 tsp paprika
- 1 tsp chili powder
- 1/2 tbsp salt (preferably flaked kosher)
- 1/2 tbsp ground black pepper
- Fresh cilantro and mint to taste, chopped fine
Directions
- Whisk all ingredients together thoroughly.
- Toss with vegetables (Recommended: bell pepper, zucchini, red onion, and brown mushrooms for the kebabs).
- Marinade for at least one hour before grilling, though 3-4 hrs is best.
- Use leftover marinade to brush on the kebabs while grilling.
- This marinade is perfect for summer BBQ and grilling season. The longer the vegetables marinate, the more flavorful they will be.