Grilled Veggie Kabobs with Harissa Yogurt Recipe

If you are searching for a vibrant, flavorful dish perfect for any sunny afternoon or casual dinner, the Grilled Veggie Kabobs with Harissa Yogurt Recipe is an absolute must-try. These kabobs beautifully combine smoky, charred vegetables and protein with a creamy, spicy harissa yogurt that adds just the right kick. Whether you’re grilling for a crowd or just craving a colorful meal packed with Moroccan-inspired spices, this dish brings together simple ingredients in a way that’s both healthy and irresistibly delicious.

Ingredients You'll Need

The magic of this recipe lies in its straightforward but carefully chosen ingredients, each contributing unique flavors, textures, and colors. Preparing these kabobs is a breeze when you have fresh produce, aromatic spices, and a creamy yogurt sauce that ties everything together.

• Tempeh (16 ounces): A hearty, protein-rich base that soaks up flavors wonderfully; tofu, shrimp, or chicken can be used as alternatives.
• Smoked paprika (1 teaspoon): Adds a subtle smoky depth, enhancing the grilled veggies and tempeh alike.
• Salt (1 teaspoon + ¼ teaspoon): Essential for bringing all the flavors into perfect balance.
• Green zucchini (1): Offers a tender, juicy bite with vibrant green color.
• Yellow summer squash (1): Provides a mild sweetness and bright hue to the kabobs.
• Red bell pepper (1): Delivers a pop of color and a natural, crunchy sweetness.
• Cremini mushrooms (8 ounces): Earthy and meaty, they soak up the marinade beautifully.
• Red onion (1): Adds a subtle sharpness and color contrast, caramelizing nicely on the grill.
• Olive oil (2-3 tablespoons): Coats the veggies and protein to ensure a perfect char without sticking.
• Black pepper (¼ teaspoon): Offers mild heat and depth.
• Ras el hanout (1 tablespoon): A fragrant Moroccan spice blend that delivers complexity; alternatively, a cumin-cinnamon-coriander-ginger-allspice mix creates a similar effect.
• Plain Greek yogurt (¾ cup): Forms the creamy base for the harissa sauce, lending tang and richness.
• Tahini paste (¼ cup): Adds nuttiness and thickness to the sauce.
• Harissa paste (2-3 tablespoons): The star of the sauce, providing smoky heat – start with less and add more if you like a bolder kick.
• Garlic cloves (1-2, finely minced, optional): Infuses a subtle garlicky warmth into the yogurt.

How to Make Grilled Veggie Kabobs with Harissa Yogurt Recipe

Step 1: Prepare the Skewers

Start by soaking wooden skewers in water for 30 to 60 minutes to prevent them from burning on the grill. This simple step sets you up for success, especially when using natural bamboo skewers.

Step 2: Prep the Protein

If you’re using tempeh, simmer it gently with salt and smoked paprika in water for 10 minutes, turning halfway through. This removes bitterness and adds flavor while making it tender. For tofu, press to remove excess water and cut into cubes. Chicken or shrimp can also be substituted, but tempeh truly shines for its texture and ability to hold spices.

Step 3: Slice and Season the Veggies

Cut zucchini and yellow squash into thin discs, chop the red bell pepper into bite-sized chunks, remove mushroom stems, and slice onion into wedges. Toss all the veggies in a large bowl, then drizzle with olive oil and season with salt, black pepper, ras el hanout, and smoked paprika. Make sure every piece is coated evenly to bring out their natural flavors when grilled.

Step 4: Combine Protein with Veggies and Season

Add your protein cubes to the bowl if you prefer one seasoning mixture. Otherwise, season the protein separately. Gently toss everything together, ensuring each piece is well-coated. The olive oil and spices will help achieve that glorious caramelized crust on the grill.

Step 5: Assemble the Kabobs

Thread the seasoned veggies and protein onto the skewers, packing them snugly without gaps. The key to even cooking is to distribute the pieces evenly among the 10 skewers and avoid overcrowding. If you want, cover and refrigerate them for later grilling, remembering to bring them back to room temperature before cooking.

Step 6: Make the Harissa Yogurt Sauce

Whisk together plain Greek yogurt, tahini paste, harissa paste, olive oil, salt, and garlic in a small bowl. Adjust the harissa quantity based on your spice preference. This sauce is where the dish truly sings, delivering creamy heat that complements the smoky veggies perfectly.

Step 7: Grill to Perfection

Preheat your grill to medium-high and grease the grates well. Cook the kabobs for 3-4 minutes per side, turning multiple times until grill marks appear and vegetables soften just enough. Lower the heat to medium and brush the kabobs lightly with harissa yogurt to keep the tempeh moist and infuse more flavor. Alternatively, serve the sauce on the side if you prefer a cleaner grill.

How to Serve Grilled Veggie Kabobs with Harissa Yogurt Recipe

Garnishes

Fresh herbs like chopped cilantro, parsley, or mint add a bright, fresh contrast to the smoky and spicy kabobs. A squeeze of lemon juice over the top just before serving adds vibrant acidity that lifts every bite of this dish.

Side Dishes

Pair your kabobs with fluffy couscous or warm pita bread for a filling meal. A crisp green salad or roasted potatoes round out the flavors, offering textural contrasts and complementing the Middle Eastern inspiration behind the spices.

Creative Ways to Present

Serve these kabobs on a colorful platter arranged with extra harissa yogurt drizzled artistically alongside. Alternatively, remove the veggies and tempeh from the skewers and layer them over grains or greens to create a vibrant bowl. The harissa yogurt can be a dip or dressing, inviting guests to customize each bite.

Make Ahead and Storage

Storing Leftovers

Keep any leftover kabobs in an airtight container in the refrigerator for up to three days. Store the harissa yogurt separately to maintain its fresh texture and flavor.

Freezing

While the kabobs taste best fresh, you can freeze cooked veggie and tempeh portions tightly wrapped or in freezer-safe containers for up to one month. The harissa yogurt, however, may separate and is best made fresh or stored refrigerated.

Reheating

Reheat leftover kabobs gently in the oven or on a grill pan to revive their grilled texture. Avoid microwaving if possible, as it can make the tempeh rubbery and the veggies soggy. Add fresh harissa yogurt after warming for the best taste.

FAQs

Can I make the Grilled Veggie Kabobs with Harissa Yogurt Recipe vegan?

Yes! Simply swap the Greek yogurt for a plant-based yogurt, and you have a delicious vegan-friendly version that does not compromise on flavor or creaminess.

What if I don’t have ras el hanout?

Ras el hanout can be substituted with a homemade blend of cumin, cinnamon, coriander, ginger, and allspice. It’s a simple swap that maintains the Moroccan-inspired depth of the dish.

How spicy is the harissa yogurt?

The harissa paste gives a warm, smoky heat that can be adjusted easily. Start with less paste and add more to suit your taste, making it mild or fiery as you prefer.

Can I prepare the skewers ahead of time?

Absolutely! You can assemble the skewers a few hours in advance and refrigerate them. Just bring them to room temperature before grilling to ensure even cooking.

What other proteins work well with this recipe?

Besides tempeh, firm tofu, shrimp, or chicken cubes pair beautifully with the spice and grill char. Choose your favorite, and adjust cooking times accordingly.

Final Thoughts

There is something truly special about the simplicity and bold flavors packed into the Grilled Veggie Kabobs with Harissa Yogurt Recipe. They are perfect for sharing on a warm evening or impressing friends with a colorful, tasty dish that feels both homey and exotic. Grab your skewers and start grilling — your taste buds are in for a joyful ride!

Grilled Veggie Kabobs with Harissa Yogurt Recipe

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 11 reviews

These Grilled Veggie Kabobs with Harissa Yogurt are a vibrant, flavorful dish featuring marinated tempeh and a colorful array of fresh vegetables, all grilled to perfection. The harissa yogurt sauce adds a smoky, spicy tang that complements the smoky grilled flavors, making this a perfect healthy and satisfying meal for gatherings or weeknight dinners.

• Author: Rosa
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 10 servings
• Category: Main Dish
• Method: Grilling
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Protein

• 16 ounces tempeh (or substitute with 16 ounces tofu, shrimp, or chicken)
• 3 cups water
• 1 teaspoon smoked paprika (or chili powder)
• 1 teaspoon salt

Vegetables

• 1 green zucchini
• 1 yellow summer squash
• 1 red bell pepper
• 8 ounces cremini mushrooms
• 1 red onion

Seasoning & Marinade

• 2-3 tablespoons olive oil
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 1 tablespoon ras el hanout (or substitute with 1 teaspoon cumin, ½ teaspoon cinnamon, ½ teaspoon coriander, ½ teaspoon ginger, ½ teaspoon allspice)
• 1 teaspoon smoked paprika

Harissa Yogurt Sauce

• ¾ cup plain Greek yogurt (or substitute with vegan yogurt)
• ¼ cup tahini paste
• 2-3 tablespoons harissa paste (start conservatively)
• 1 teaspoon olive oil
• ¾ - 1 teaspoon salt
• 1-2 garlic cloves, finely minced (optional)
• Optional: 1 teaspoon smoked paprika for extra smoky flavor

Additional

• 10 (10-inch) wooden skewers, soaked in water for 30-60 minutes if using wooden skewers

Cook Mode Prevent your screen from going dark

Instructions

1. Soak Skewers: If using wooden skewers, soak 10 skewers in water for 30 to 60 minutes to prevent burning during grilling.
2. Prepare the Protein: For tempeh, place it in a large saucepan with 3 cups water, salt, and smoked paprika. Bring to a simmer and gently cook for 10 minutes, turning halfway through to remove bitterness and add flavor. Drain and cut into 1-inch cubes. For tofu, blot excess water with paper towels and cut into 1 to 1.5-inch cubes. For chicken or shrimp, cut into bite-sized cubes. Set aside.
3. Prepare the Vegetables: Slice zucchini and yellow summer squash into ¼-inch thick disks. Cut the red bell pepper into 1-inch bite-sized wedges, removing seeds. Remove mushroom stems. Cut red onion into bite-sized wedges separating the layers. Combine all vegetables in a large bowl.
4. Season the Mixture: Add protein to the bowl with vegetables (or season separately if preferred). Drizzle 2-3 tablespoons olive oil over all, then sprinkle salt, black pepper, ras el hanout spice mix, and smoked paprika. Gently toss to coat everything evenly, ensuring all pieces are well seasoned and oiled.
5. Assemble the Kabobs: Thread vegetables and protein alternately onto the soaked skewers, dividing the mixture evenly among 10 skewers. Avoid packing too tightly; the items should fit snugly but comfortably. Cover and refrigerate if preparing ahead, but allow to come to room temperature before grilling.
6. Preheat and Grease Grill: Heat the grill to medium-high and grease the grates well to prevent sticking, especially important if using tofu or tempeh.
7. Make the Harissa Yogurt Sauce: In a small bowl, whisk together Greek yogurt, tahini paste, harissa paste, olive oil, salt, garlic, and smoked paprika (if using). Add lemon juice or zest if the harissa paste lacks preserved lemon for extra brightness.
8. Grill the Kabobs: Place kabobs on the preheated, well-greased grill. Grill each side for 3-4 minutes, turning 3-4 times with tongs to develop grill marks and cook the vegetables and protein evenly. Close the grill lid between turns. Reduce heat to medium as needed.
9. Apply Yogurt Sauce: During the last few minutes of grilling, brush kabobs lightly with harissa yogurt to keep tempeh moist and add flavor. Alternatively, drizzle sauce over kabobs after removing them from the grill if you prefer to keep the grill clean.
10. Serve: Remove kabobs from grill and serve immediately with remaining harissa yogurt sauce on the side for dipping or drizzling.

Notes

• Soaking wooden skewers prevents them from burning on the grill.
• Simmering tempeh before grilling reduces bitterness and adds flavor.
• If using tofu, ensure the grill grates are well greased to prevent sticking.
• Harissa paste can vary in heat—start with a smaller amount and adjust to taste.
• Adding preserved lemon or lemon juice to the yogurt sauce brightens the flavor if harissa lacks it.
• You can prepare kabobs in advance and refrigerate; just bring to room temperature before grilling.
• For a vegan option, substitute Greek yogurt with any plain vegan yogurt.