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Chili-Rubbed Grilled Vegetable Kabobs

Chili-Rubbed Grilled Vegetable Kabob

Chili-Rubbed Grilled Vegetable Kabob


Makes 4 servings


2 ears fresh corn on the cob, husked
1 medium sweet or red onion, cut through core into 12 wedges
1 red bell pepper, cut into 12 (1-inch) chunks
1 yellow bell pepper, cut into 12 (1-inch) chunks
1 green bell pepper, cut into 12 (1-inch) chunks
2 tablespoons olive oil
1 teaspoon seasoned salt
1 teaspoon chili powder
1/2 teaspoon sugar


  1. Using a large chef's knife, cut cobs crosswise into 1-inch pieces. Alternately thread corn, onion and bell peppers onto 12-inch-long metal skewers. Brush oil evenly over vegetables. Combine seasoned salt, chili powder and sugar; sprinkle over both sides of vegetables. Wrap skewers in heavy aluminum foil; refrigerate up to 8 hours.
  2. Prepare grill for direct cooking. Place unwrapped skewers on grid over medium coals. Grill 10 to 12 minutes or until vegetables are tender, turning occasionally.

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