Kabobs are a fun and easy way to enjoy vegetables. Skewering vegetables on sticks makes for a hands-on meal that’s perfect for grilling or broiling. Pre-cooking the vegetables ensures they will be tender and cooked through when the kabobs are finished. There are many great veggie options that work well for pre-cooked kabobs.
What Are The Benefits Of Pre-Cooking Vegetables For Kabobs?
Here are some of the top reasons to par-cook vegetables before skewering and grilling kabobs:
- Ensures even cooking: Kabobs cook quickly on high heat. Pre-cooking means the veggies will finish cooking at the same time as denser items like meat or tofu.
- Makes veggies tender: A quick grill or broil can lead to crunchy raw veggies. Pre-cooking guarantees soft, tender vegetables.
- Increases flavor: Pre-cooking allows seasoning and marinades to really penetrate the veggies and ramp up the flavor.
- Prevents drying out: Grilling can dry out vegetables quickly. Pre-cooking helps them retain moisture.
- Can be done ahead of time: Prepped, pre-cooked veggies can marinate for hours ahead of mealtime.
Best Vegetables For Pre-Cooked Kabobs
The veggies that work best are those that can hold up to grilling or broiling after pre-cooking. They shouldn’t fall apart or get mushy. Here are some top choices:
Onions
Onions are a classic kabob veggie. Red, yellow or white onions all work well. Cut into 1-2 inch chunks, parboil or microwave 3-5 minutes until just tender but not fully soft.
Bell Peppers
With their sturdy texture, bell peppers are perfect for kabobs. Parboil or microwave green, yellow, orange or red bell peppers for 3-5 minutes before skewering.
Zucchini/Summer Squash
Trim squash and cut into 1 inch thick slices. Parboil or microwave for 2-4 minutes until crisp-tender. Grilling will finish them without getting mushy.
Cherry Tomatoes
Leave cherry or grape tomatoes whole, then parboil or microwave for just 1 minute to soften them up a bit. They’ll finish cooking on the grill.
Mushrooms
Meaty mushrooms like white buttons, cremini or portobello hold up well. Saute or microwave 4-5 minutes before skewering.
Potatoes
Waxy red or white potatoes are ideal. Cut into 1-inch chunks and parboil 5-7 minutes until partly cooked but still firm.
| Vegetable | Prep | Pre-Cooking Method | Time |
|---|---|---|---|
| Onions | Cut into 1-2 inch chunks | Parboil or microwave | 3-5 minutes |
| Bell Peppers | Cut into 1-2 inch pieces | Parboil or microwave | 3-5 minutes |
| Zucchini/Summer Squash | Cut into 1 inch slices | Parboil or microwave | 2-4 minutes |
| Cherry Tomatoes | Leave whole | Parboil or microwave | 1 minute |
| Mushrooms | Leave whole or cut in chunks | Saute or microwave | 4-5 minutes |
| Potatoes | Cut into 1 inch chunks | Parboil | 5-7 minutes |
Other Good Options:
- Pineapple – 1 inch chunks, parboiled 2-3 minutes
- Eggplant – 1 inch cubes, parboiled 4-5 minutes
- Cauliflower – bite-size florets, steamed 5 minutes
- Sweet potatoes – 1 inch chunks, parboiled 5 minutes
- Butternut squash – 1 inch cubes, steamed 4-5 minutes
Tips For Pre-Cooking Vegetables For Kabobs
Use these tips to ensure your pre-cooked veggies turn out perfectly:
- Cut pieces small or thin enough to cook through fully.
- Don’t overcook – they should still have some firmness before grilling.
- Allow veggies to cool before skewering to prevent slipping.
- Use two skewers through each kabob “box” to keep veggies put.
- Brush or marinate pre-cooked veggies with oil, herbs, sauce for extra flavor.
- Salt veggies after pre-cooking for best seasoning.
Full Recipe Examples
Here are some delicious sample recipes using pre-cooked vegetables for kabobs:
Greek Veggie Kabobs
- Zucchini – cut into 1 inch chunks, parboiled 4 minutes
- Cherry tomatoes
- Red onion – 1 inch chunks, parboiled 4 minutes
- Bell pepper – 1 inch chunks, parboiled 4 minutes
- Mushrooms
- Marinade: olive oil, lemon juice, garlic, oregano, salt and pepper
Southwest Veggie Kabobs
- Onion – parboiled
- Bell pepper – parboiled
- Zucchini – parboiled
- Corn – parboiled
- Cherry tomatoes
- Marinade: olive oil, lime juice, cumin, chili powder, garlic
Hawaiian Kabobs
- Pineapple – 1 inch chunks, parboiled
- Red onion – parboiled
- Bell pepper – parboiled
- Zucchini – parboiled
- Cherry tomatoes
- Marinade: soy sauce, brown sugar, garlic, ginger, oil
Conclusion
Pre-cooking vegetables before grilling kabobs guarantees tender, flavorful results. Onions, peppers, zucchini, mushrooms and cherry tomatoes are all excellent choices. Cut vegetables into pieces small enough to cook through fully, then parboil, steam or microwave 4-5 minutes until crisp-tender. Be sure vegetables are cooled and firmed up before skewering. Use marinades and seasonings on the pre-cooked veggies for maximum flavor. With pre-cooked vegetables, kabobs are simple to make and enjoy.