Does anything say summer better than kabobs on the grill? The smell of the grill fired up, seasoned vegetables sizzling and the hot sun beating down while everyone cools off with an adult beverage! I love summertime so much and these Thai Kabobs with Basil Peanut Glaze are the perfect fare to accompany your lazy hazy days of summertime.
For grilling during the summer, kabobs are tasty fun! You will love these simple kabobs with a basil peanut glaze. Serve these veggie skewers atop a bed of jasmine rice or with some grilled tofu for a complete meal! The thai basil sauce is perfect to top the whole meal off – what a delicious meal to enjoy on the deck!
How to Make Your Thai Kabobs
Vegetable skewers are perfect for plant based grilling! These veggie kabobs are so tasty that your vegan and non vegan family and friends will love them.
For amazing vegetable kabobs, you will want to use a variety of vegetables that are sturdy enough they won’t fall off your skewer. For these kabobs, I used zucchini, red pepper, baby portobello mushrooms, red onion and broccoli. A word of caution if you use broccoli – you will want to choose large florets, or you risk them falling off the skewer while grilling. Other vegetables that would work well include summer squash, green pepper and thick sliced radishes.
How to Make Basil Peanut Glaze
Fresh basil is key for this thai basil sauce recipe! I love fresh basil. It smells so good! Fresh basil in marinades really brings out a fresh taste that is both sweet and earthy good.
The basil is paired with peanut butter and white miso and all these combine to make a glaze that really hits a home run for these vegetable kabobs.
This thai basil peanut glaze is super easy to make! You just combine all your ingredients in the blender and blend until combined. I love to marinate the vegetables in this glaze for 30 minutes to an hour, but you don’t have to do that. This glaze is perfect for both glazing your kabobs after they come off the grill and serving on the side.
How to Serve Thai Kabobs with Basil Peanut Glaze
I love to serve this with jasmine rice and grilled tofu! This gluten free yellow curry fried rice would also be great! Leftover vegetables can be stored in the refrigerator for 3 – 4 days. Leftover sauce can be stored in the refrigerator for 5 – 7 days. Separation may occur when stored, just stir before using again! This thai basil sauce can also be frozen! Just thaw and use as desired.
If you make this recipe, I would love to know! Tag @badtothebowl on social media.
Thai Kabobs with Basil Peanut Glaze
- 10 fresh basil leaves
- 1/4 – 1/2 cup water
- 3 garlic cloves, minced
- 2 Tblsp Natural peanut butter
- 2 Tblsp
- 1 Tblsp gluten free soy sauce or
- 1 Tblsp
- 1/4 tsp ginger
- 1/4 tsp cayenne pepper
- Assorted fresh veggies: I used broccoli, mushrooms, red pepper, zucchini and onion
- First cup your selected veggies and de-stem mushroom caps. Place in large bag or bowl and toss with salt and pepper.
- Next, take all glaze ingredients (basil through cayenne) and place in blender. Blend until smooth and combined. Use 1/4 cup of water for a thicker glaze, 1/2 cup water for a thinner glaze. Toss veggies with 1/2 of the glaze. I suggest marinating them for at least an hour in the glaze, but if you are short on time, just toss and move on to the next step.
- Thread skewers with vegetables. Grill on medium heat turning frequently until done. Usually 20-30 minutes.
- Serve with glaze on the side! I love to put my skewer on a fresh bed of lettuce with some jasmin rice, black beans or tofu, chopped peanuts and then drizzle with glaze.
Alternate Way to Grill Vegetables
- If you do not have kabob skewer sticks, you can also grill these in your grill pan! Follow the directions, except instead of threading vegetables onto skewers, place in grill pan and grill until done.