Why You’ll Love Sumac Roasted Veggie Skewers Recipe
Whether you’re hosting a barbecue or cooking a weeknight dinner, these sumac‑spiced veggie skewers offer bold, citrusy flavor with minimal effort. They’re colorful, nutritious, and adaptable to your favorite vegetables or seasonings. Plus, roasting brings out the natural sweetness of the veggies while adding a hint of char.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Marinade:
3 tablespoons olive oil
2 tablespoons sumac
1 tablespoon honey
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon smoked paprika
Salt and pepper to taste
For the Veggie Skewers:
2 bell peppers, cut into chunks
1 zucchini, sliced into rounds
1 red onion, cut into wedges
1 pint cherry tomatoes
8–10 wooden skewers, soaked in water
Directions
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Preheat the oven to 400°F (200°C).
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In a bowl, whisk together olive oil, sumac, honey, minced garlic, cumin, smoked paprika, salt, and pepper to make the marinade.
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Cut the vegetables into bite‑sized pieces and place them in a large bowl.
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Pour the marinade over the vegetables and toss well to coat. Let them marinate for 15–30 minutes for best flavor.
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Thread the marinated vegetables onto the soaked skewers, alternating types for variety.
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Arrange the skewers on a baking sheet lined with parchment paper.
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Roast in the preheated oven for 20–25 minutes, turning once if needed, until the veggies are tender and slightly charred.
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Remove from the oven and let cool briefly before serving.
Servings and timing
This recipe makes about 8–10 skewers and serves 4–6 people as a side dish.
Prep time: about 20 minutes (plus 15–30 minutes marinating)
Cook time: 20–25 minutes
Variations
• Grill instead of roast: For a smoky flavor, cook the skewers on a medium‑high grill for 10–15 minutes, turning occasionally.
• Add more veggies: Try mushrooms, zucchini blossoms, eggplant, or even chunks of sweet potato.
• Herb boost: Sprinkle with fresh parsley or cilantro before serving.
• Spicy twist: Add a pinch of chili flakes or cayenne to the marinade for heat.
Storage/Reheating
• Refrigerate: Store leftover roasted skewers in an airtight container for up to 3 days.
• Reheat: Warm gently in a 350°F (175°C) oven for 8–10 minutes or microwave until heated through.
• Repurpose: Chop leftover skewers and toss into salads, grain bowls, or wraps.
FAQs
What is sumac and why is it used in this recipe?
Sumac is a Middle Eastern spice with a tangy, lemony flavor that brightens the vegetables and adds complexity to the marinade.
Can I use metal skewers instead of wooden ones?
Yes, metal skewers work well and don’t need soaking. Just handle carefully as they get hot during cooking.
Do I need to marinate the vegetables?
Marinating enhances flavor but you can skip or shorten the marinating time if you’re in a rush.
Can I make this recipe vegan?
Yes, simply replace honey with maple syrup or another plant‑based sweetener.
Can I grill these skewers?
Absolutely. Grilling gives a nice char; cook over medium‑high heat for about 10–15 minutes.
What vegetables work best?
Bell peppers, zucchini, onions, and cherry tomatoes are ideal, but you can add mushrooms, squash, or eggplant.
How do I prevent wooden skewers from burning?
Soak them in water for at least 30 minutes before use to reduce burning.
Can I prepare this ahead of time?
Yes, you can marinate the veggies and assemble skewers a few hours ahead. Refrigerate until ready to cook.
How do I know when the vegetables are done?
They should be tender to the fork and slightly charred around the edges.
Is this dish gluten‑free?
Yes, the recipe is naturally gluten‑free.
Conclusion
Sumac Roasted Veggie Skewers elevate simple vegetables into a flavorful and visually appealing dish with minimal effort. Perfect for weeknight dinners, backyard barbecues, or as a vibrant side for any meal, these skewers bring together tangy sumac, aromatic spices, and perfectly roasted produce. Enjoy the bright citrusy notes and satisfying textures in every bite.
