Moroccan Spiced Grilled Vegetable Skewers

Moroccan inspired vegetable skewers carry a lemon and herb marinade with warm cumin, paprika and coriander. Similar-sized pieces cook more evenly, and a little space between them lets heat reach the centres. The aim is soft vegetables with browned edges, not blackened skins around raw onion. Use medium heat and move skewers away from flare-ups. This version includes a one-hour refrigerated marinade; it remains a side dish or a light meal with a grain.

Recipe at a glance

Yield: 8 skewers; 4 servings. Preparation: 25 minutes. Cooking: 15 minutes. Additional resting, chilling, marinating or drying wait: 60 minutes. Total: 100 minutes. Times are estimates; follow the doneness cues in the directions.

Equipment

Grill, 8 skewers, mixing bowl and tongs

Cooking tips

• Dry mushrooms before marinating.
• Keep onion wedges connected.
• Leave room between pieces.
• Move away from flare-ups.

Serving suggestions

• Serve with couscous.
• Pair with grilled fish.
• Offer with plain yogurt.
• Add to flatbread wraps.

Substitutions and variations

Yellow squash can replace zucchini. Parsley can replace coriander leaves, changing the herbal flavour.

Add a pinch of chilli flakes to the marinade.

Make ahead and storage

Cut vegetables earlier in the day and refrigerate; add marinade one hour before cooking.

Refrigerate cooked vegetables within 2 hours and use within 3 days. Reheat until hot throughout; freezing softens zucchini.

Food safety

Use clean equipment and prevent raw meat or egg cross-contamination. Keep perishable food at 4°C (40°F) or below; refrigerate within 2 hours, or 1 hour above 32°C (90°F). Follow the specific cooking, cooling and storage guidance in this recipe.

Questions and troubleshooting

Why is the onion still firm?

Its wedges may be too thick. Use small wedges and moderate heat.

Can I use a grill pan?

Yes. Work in batches and turn each skewer to cook all sides.

How to tell when it is ready

Heat a clean oiled grill to medium. Grill skewers 12–15 minutes, turning every 3 minutes, until zucchini yields to a knife and mushrooms are tender.

Tips

• Dry mushrooms before marinating.
• Keep onion wedges connected.
• Leave room between pieces.
• Move away from flare-ups.

Troubleshooting

• Its wedges may be too thick. Use small wedges and moderate heat.
• Yes. Work in batches and turn each skewer to cook all sides.

Substitutions

• Yellow squash can replace zucchini. Parsley can replace coriander leaves, changing the herbal flavour.

Variations

• Add a pinch of chilli flakes to the marinade.

Serving suggestions

• Serve with couscous.
• Pair with grilled fish.
• Offer with plain yogurt.
• Add to flatbread wraps.

Make ahead

Cut vegetables earlier in the day and refrigerate; add marinade one hour before cooking.

Storage

Refrigerate cooked vegetables within 2 hours and use within 3 days. Reheat until hot throughout; freezing softens zucchini.

Food safety

Use clean equipment and prevent raw meat or egg cross-contamination. Keep perishable food at 4°C (40°F) or below; refrigerate within 2 hours, or 1 hour above 32°C (90°F). Follow the specific cooking, cooling and storage guidance in this recipe.

Serve in the style described above and adjust optional seasonings to taste.