Colorful Curry Kebabs

Author: Recipes_kw
No ratings yet
Prep Time 1 hr
Total Time 1 hr
Course Appetizers, Main Course, Snacks
Cuisine Indian
Servings 4 Servings


  • Stove



  • 12 pieces red bell pepper 1' square
  • 12 pieces zucchini 1' half moons
  • 12 pieces red onion 1' chunks
  • 12 pieces button mushrooms cleaned, stemmed
  • 12 cherry tomatoes
  • 2 tbsp olive oil extra virgin, divided
  • 1/2 tsp salt
  • 1/2 tsp black pepper freshly ground

Curry Peanut Sauce

  • 1/4 cup peanut butter all natural
  • 1 1/2 tsp ginger fresh, minced
  • 1 clove garlic minced
  • 1 1/2 tbsp soy sauce low sodium, NO SODIUM BENZOATE
  • 1 tsp agave nectar
  • 1 tbsp lime juice fresh squeezed
  • 1 tsp red curry paste
  • 3 tbsp warm water


  • You will need twelve 6 inch skews either metal or wooden. If wooden; soak in water for 20 to 30 to help prevent them from burning on the grill pan.
  • Place all the veggies in a bowl and drizzle with 1 tbsp of olive oil; salt and pepper to taste. Toss them to ensure they are well coated.
  • Prepare the sauce in a small bowl by mixing together all the sauce ingredients then set to the side.
  • Thread the veggies onto the skewers, one of each veggie per skewer, leaving a small space between each veggie so that they cook evenly.
  • Heat a grill pan brushed with the last 1 tbsp of olive oil over medium-high heat. Grill the kebabs for 8 to 10 minutes, turning several times and brushing with the peanut sauce after each turn, until the veggies are soft and have char marks around the edges.
  • Serve with the remaining peanut sauce on the side to dip.

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