These Chile-lime Grilled Veggie Skewers are a vibrant explosion of flavor and color, perfect for summer gatherings or a quick weeknight meal. The smoky char from the grill pairs beautifully with the zesty lime and spicy chile marinade, creating a mouthwatering balance of tangy and bold. Each bite offers a satisfying mix of textures, from crisp bell peppers to tender zucchini and juicy cherry tomatoes. Ready in just 20 minutes, this dish is as effortless as it is impressive, making it a go-to for both casual dinners and special occasions.
Packed with fresh, wholesome ingredients, these skewers are a feast for the senses and a treat for your health. The marinade infuses the veggies with a bright, citrusy kick, while the grill adds a subtle smokiness that enhances their natural sweetness. Whether you’re a veggie lover or just looking to add more greens to your plate, this recipe is a delicious way to enjoy the season’s best produce. Serve them as a side or a main dish, and watch them disappear in no time!
Ingredients for Chile-Lime Grilled Veggie Skewers
- Veggies:
- Big handful of baby bella mushrooms
- ½ red onion, cut into chunks
- 1 mango, peeled and cubed
- 1 red pepper, cut into chunks
- 1 zucchini, sliced into rounds
- Chile Lime Oil:
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 2 tablespoons fresh lime juice
- Splash of agave syrup or honey
- ½-1 teaspoon cumin, chile powder, smoked paprika, or a combo of any
- Pinch of cayenne (optional)
- Salt & pepper to taste
- Serving Options:
- Extra lime slices
- Tortillas, warmed
- Roasted tomatillo salsa (from this recipe)
- Queso fresco
- Avocado slices
Step-by-Step Instructions
- Prepare Skewers: If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
- Make Chile Lime Oil: In a small bowl, whisk together olive oil, minced garlic, lime juice, agave syrup or honey, spices (cumin, chile powder, smoked paprika, or a combo), cayenne (if using), and salt & pepper. Set aside.
- Preheat Grill: Preheat your grill or grill pan to medium-high heat.
- Chop & Thread Veggies: Cut all veggies into uniform-sized pieces. Thread them onto skewers, alternating for variety.
- Season & Oil: Sprinkle skewers with salt and liberally brush with the chile-lime oil.
- Grill: Place skewers on the grill. Cook for 3-4 minutes per side, or until mushrooms are cooked through and veggies have a nice char (about 10-12 minutes total).
- Finish: Remove skewers from heat and brush with the remaining chile-lime oil.
- Serve: Optional: Serve with warm tortillas, tomatillo salsa, queso fresco, avocado slices, and extra lime wedges.
Perfect Pairings: Sauce and Topping Ideas
Elevate your Chile-lime Grilled Veggie Skewers with a variety of sauces and toppings. Try a creamy avocado crema made by blending avocado, lime juice, and a splash of yogurt. For a tangy kick, drizzle with roasted tomatillo salsa or sprinkle crumbled queso fresco on top. Don’t forget extra lime slices for a fresh finish!
Make It a Meal: Serving Suggestions
Turn these skewers into a complete meal by serving them with warm tortillas for DIY veggie tacos. Add a side of cilantro-lime rice or a simple green salad for a balanced plate. For a casual gathering, set up a toppings bar with avocado slices, salsa, and shredded cheese so everyone can customize their dish.
Grill Like a Pro: Equipment Guidance
If you’re using a grill, make sure it’s preheated to medium-high heat for even cooking. A grill pan works just as well for indoor cooking. Soak wooden skewers for at least 30 minutes to prevent burning, or opt for reusable metal skewers for convenience. Keep a brush handy for applying the chile-lime oil evenly.
Mix It Up: Recipe Variations
Swap out the veggies based on what’s in season or your preferences. Try pineapple chunks for a sweet twist or cherry tomatoes for a burst of flavor. For a protein boost, add tofu or shrimp to the skewers. Experiment with different spice blends in the oil, like chipotle powder or turmeric, to change up the flavor profile.
Leftovers Made Easy: Storage and Reheating
Store leftover skewers in an airtight container in the fridge for up to 3 days. To reheat, warm them in a skillet over medium heat or pop them in the oven at 350°F for 5-10 minutes. They’re also delicious cold in salads or wraps for a quick lunch!
Chile-lime Grilled Veggie Skewers
Ingredients
veggies
- big handful baby bella mushrooms
- ½ red onion
- 1 mango
- 1 red pepper
- 1 zucchini
chile lime oil
- 2 tablespoons olive oil
- 1 clove garlic minced
- 2 tablespoons fresh lime juice
- splash agave syrup or honey
- ½-1 teaspoon cumin, chile powder, smoked paprika, or a combo of any
- pinch cayenne optional
- salt & pepper
serving options
- extra lime slices
- tortillas
- roasted tomatillo salsa from this recipe
- queso fresco
- avocado slices
Instructions
- If you’re using wooden skewers, soak them in water for at least 30 minutes before you start grilling so they don’t burn.
- Whisk together the chile lime oil, set aside.
- Preheat your grill (or grill pan).
- Chop veggies so that they are somewhat uniform in size and thread them onto the skewers.
- Sprinkle them with some salt and liberally brush the veggies with the chile-lime oil.
- Grill for a few minutes on each side, until the mushrooms are cooked through and a nice char has formed on the edges of the veggies. (About 10-12 minutes total, depending on the size of your veggies and the heat of your grill).
- Remove from heat and brush them with the remainder of the oil.
- optional: Serve with warm tortillas, tomatillo salsa, cheese and/or avocado slices.