Grilled Vegetable Kabobs with Fajita Butter

Grilled Vegetable Kabobs with Fajita Butter


Healthy fajitas? We're here for it.
  • 5 ears fresh corn
  • 3 zucchini
  • 1 large red bell pepper
  • 1 large red onion
  • 8 ounces small brussels sprouts
  • 8 ounces mushrooms
  • ½ cup salted butter (1 stick)
  • 1 packet Old El Paso Fajita Seasoning Mix
  • 2 tablespoons fresh lemon juice
  • 12 thick wooden skewers or metal skewers
  1. If using wooden skewers, soak them in water for at least 30 minutes before cooking. Preheat the grill to medium-low heat, around 325 degrees F.
  2. Shuck the corn and cut into 1½ rounds. Cut the zucchini into 1-inch rounds. Cut the bell pepper and onions into 1½ inch square pieces, and discard pepper seeds. Trim the brussels sprouts. Work the vegetables onto the skewers in a random pattern.
  3. Melt the butter and whisk with the Old El Paso Fajita Seasoning Mix and lemon juice.
  4. If using metal skewers: grill for 15 minutes, dry. Then brush with the fajita butter and grill another 5 minutes. Rotate the skewers every 3-5 minutes. Brush the remaining fajita butter over the skewers once off the grill.
  5. If using wooden skewers: Grill the skewers dry for 20 minutes, rotating them every 3-5 minutes. Then remove the skewers from the heat and brush thoroughly with fajita butter. Serve warm!

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