Asian-Style Veggie Kebabs
Food and Drink

Reprinted with permission from The Ultimate Big Green Egg Cookbook by Chris Sussman. Page Street Publishing Co. 2023. Photo credit: Chris Sussman

Asian-Style Veggie Kebabs

"The combination of flavors between the charred vegetable kebabs and the Asian-style sauce is so good you will wish you had made twice as much."

Chris Sussman
Cook time: 15 minutes Serves: 4


For the Asian-style sauce:

¼ cup soy sauce

2 tablespoons fish sauce

1 tablespoon sriracha

1 tablespoon finely chopped scallions

1 teaspoon red pepper flakes

1 teaspoon kosher salt

1 teaspoon ground black pepper


For the veggies:

2 zucchini, cut into 1-inch pieces

2 white onions, cut into 1-inch pieces

1 pint cherry tomatoes

1 pound button mushrooms

1 red bell pepper, cut into 1-inch pieces

1 green bell pepper, cut into 1-inch pieces

1 yellow bell pepper, cut into 1-inch pieces

1½ tablespoons avocado oil

ground black pepper, to taste

kosher salt, to taste

If you are using wooden skewers, soak them for at least 1 hour before using them for the veggies.

Set up the Big Green Egg for direct grilling and preheat it to 400°F. Place the Big Green Egg Half Moon Perforated Cooking Grid on the grill while it is preheating.

While the Big Green Egg is coming up to temperature, make the Asian-style sauce. In a small bowl, mix all of the ingredients for the sauce. Set the sauce aside while you assemble the skewers and cook the vegetables.

On the skewers, alternate pieces of the zucchini, onion, tomatoes, mushrooms, red bell pepper, green bell pepper and yellow bell pepper. Fill the skewers until all the vegetables are used.

Once the Big Green Egg has preheated, place the skewers on the grid. Cook the vegetables for 2–3 minutes, and then flip the skewers and cook the vegetables for 2–3 minutes on the other side. When the vegetables are nicely charred and tender, remove the skewers from the Big Green Egg, add a bit of pepper and some salt, and top the vegetables with the Asian-style sauce.