Ultimate Grilled Vegetable Kabobs

Kabobs On Grill

Ultimate Grilled Vegetable Kabobs

Meet KidneyRD expert Renal Dietitian Cassandara Floyd, MS, RD, LDN! These grilled vegetable kabobs are one of her favorite go-to recipes during the summer. Full of delicious and in season produce basted with a simple marinade. She loves serving them as a side dish or over a bed of rice or orzo as an entrée.

Cassandra preparing ultimate grilled vegetable kabobs with sliced pineapple and backyard in the background.

Grilled vegetable kabob highlights:

This recipe is packed full of fresh flavor with no added salt! It’s also low in protein making it a great choice for those following a low or very-low protein diet.

Thanks to the wide variety of fresh vegetables this dish is also high in potassium, serving up about 1000 mg per skewer. If you have kidney disease, this may seem like a lot! However, the recommended amount of potassium for people with CKD varies from person to person. Some folks need to limit potassium while others benefit from eating more potassium rich foods.

We recommend working with your physician and a Renal Dietitian to get clarity on how much potassium is right for you!

If you do need to limit potassium, there some simple ways to reduce the amount of potassium in this dish.

  1. Omit Portobello mushrooms
  2. Substitute mushrooms for more peppers and onion
  3. Swap mushrooms for pineapple! It’s so delicious on the grill!
Kabobs On Grill

Cassandra's Ultimate Grilled Vegetable Kabobs

While the grill is out and gardens are overflowing with summer squash, make the most of fresh summer flavor with these Ultimate Grilled Vegetable Kabobs. They make a perfect side or main entrée! 
Recipe developed and tested by Cassandra Floyd, MS, RD, LDN
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Course: Main, Side Dish, Vegetables
Cuisine: American, Mediterranean
Keyword: Keto, Low Calorie, Low Carb, Low Phosphorus, Low Protein, Low Sodium, Plant-Based
Diet Type: CKD, PKD, VLPD
Servings: 4 servings
Calories: 246kcal
Author: Cassandra Floyd, MS, RD, LDN

Ingredients

Kabobs

  • 4 wooden or bamboo skewers
  • 2 medium yellow squash cut into ½ inch slices
  • 2 medium zucchini cut into ½ inch slices
  • 1 pound of whole fresh Portobello mushroom washed and stems removed
  • 1 medium red onion cut into 1 1/2 inch pieces
  • 1 medium red bell pepper cut into 1 1/2 inch pieces
  • 1 medium green bell pepper cut into 1 1/2 inch pieces

Marinade

  • 1/3 cup olive oil
  • 1 ½ teaspoons dried basil
  • ¾ teaspoon dried oregano
  • 2 garlic cloves minced
  • ¼ teaspoon ground black pepper

Instructions

  • Soak skewers in water for 20 minutes. Preheat grill to medium heat.
  • Alternately thread yellow squash slices, zucchini slices, portobello mushroom, red onion, red bell pepper, and green bell pepper onto the skewers.
  • Next, whisk olive oil, basil, oregano, garlic, and black pepper in a bowl; brush ½ marinade over vegetables saving the other half for grilling.
  • Cook vegetable skewers on preheated grill, occasionally turning and basting vegetables with remainder of marinade. Cook until vegetables are tender, approximately 10 – 15 minutes.

Notes

Make it a meal: Serving this dish as a main entrée? Serve over rice or orzo.
Lower potassium: Need a lower potassium option? Omit the Portobello mushrooms to bring the potassium per skewer down to 700 mg.

Nutrition

Calories: 246kcal | Carbohydrates: 17g | Protein: 6g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.01g | Sodium: 24mg | Potassium: 1103mg | Fiber: 5g | Sugar: 11g | Vitamin A: 1444IU | Vitamin C: 99mg | Calcium: 63mg | Iron: 2mg | Phosphorus: 223mg
Tried this recipe?Mention @KNI_Care or tag #KNIrecipes!
Three ultimate vegetable kabob skewers on a serving tray next to the grill with a half of a pineapple next to it.

ALL information you read on KidneyRD.com is purely for informational and educational purposes. Information is not intended to treat, cure, or prevent any disease.

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