Mediterranean Veggie Skewers with a Yogurt and Paprika Marinade
Bright, bold, and bursting with flavor, these Mediterranean Veggie Skewers with a Yogurt and Paprika Marinade are summer on a stick. Whether you’re firing up the grill or planning to oven bake them, this easy, colorful recipe delivers smoky, tender veggies with just the right kick from a creamy, spice-kissed marinade.
It’s the perfect dish for backyard barbecues, quick weeknight dinners, or impressing guests with minimal effort. This recipe yields approximately 10-12 skewers but can be easily scaled to accommodate larger groups.
⚠️ Cooking Note: We’ve oven-baked our skewers for this recipe video, but they can also be pan-fried or grilled on the BBQ.
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Serving:
10-12 skewers
Ready in:
1 Hour
Skill level:
Easy
Serve with:
Salad or bread
Watch step-by-step recipe video
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How to Make Mediterranean Veggie Skewers with a Yogurt and Paprika Marinade
Ingredients
For the Veggie Skewers
- 1 cup Green bell pepper, cut into 1-inch (2.5cm) pieces
- 1 cup Red bell pepper, cut into 1-inch (2.5cm) pieces
- 1 cup zucchini (courgette) cut into 1-inch (2.5cm) pieces
- 1 cup red onion, cut into ⅛ pieces
- 1 cup cherry tomatoes (optional)
For the marinade
- 100 ml Natural yogurt
- 1 lemon, juiced
- Extra Virgin Olive Oil
- 2-3 cloves of garlic, minced
- ½ tsp Cayenne pepper (for some heat)
- 1 tsp Ñora Pepper (crushed)
- 1 tsp White pepper
- 1 tsp Ground Cumin
- 1 tsp smoked paprika
- Salt to taste
Equipment
- BBQ skewers
- BBQ grill or Stainless Steel Pan
- Cooking Tongs (long BBQ tongs are ideal)
- A large bowl for the marinade
- Plastic food wrap
- Basting brush
- Ceramic grater plate
- Serving platter
Step-by-Step Instructions
Step 1 – Prepare the marinade
- Add all the marinade ingredients to a large bowl and mix well until combined.
Step 2 – Prepare the skewers
- Thread the zucchini, tomatoes, red onion, green pepper, and red pepper onto the skewers.
- Baste with the marinade.
- Cover with kitchen wrap and refrigerate for 30 minutes.
Step 3 – Cook Skewers
- For oven-baked, preheat oven to 200°C / 400°F, then bake for 15 minutes. Rotate and baste skewers, and bake for another 10 minutes (25 minutes total).
- Grill over medium heat, turning the skewers every minute or two to ensure even cooking. They should take around 10-12 minutes.
- If pan-frying, fry for around 10-12 minutes, turning the skewers frequently.
Step 4 – Serve
- Serve your skewers on a plate over a bed of fresh lettuce.
- Right before serving, add a squeeze of fresh lemon and season to taste with some salt and pepper.
Cooking tips:
Soak Wooden Skewers:
If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning.
Cut Veggies Evenly:
Keep all vegetable pieces roughly the same size (about 1 inch) to ensure even cooking and easy skewering.
Marinate Longer (If Possible):
While 30 minutes works well, letting the skewers marinate for 2–3 hours in the fridge will intensify the flavor.
Don’t Skip the Basting:
Basting the veggies during cooking helps keep them moist and adds extra layers of flavor.
Grill with Care:
Don’t overcrowd the grill or pan—leave a bit of space between each skewer for even heat circulation and nice char.
Finish with Freshness:
A squeeze of fresh lemon and a sprinkle of flaky salt right before serving enhances brightness and balances the smoky flavors.
Serving Suggestions:
- Spanish-Style Rice or Grains
- Saffron Rice or Arroz Amarillo (yellow rice)
- Pearled barley or couscous with olive oil and herbs
- Potatoes
- Patatas Bravas (crispy potatoes with spicy tomato sauce)
- Roasted baby potatoes or garlic mashed potatoes
- Poor Man’s Potatoes – Patatas a lo Pobre
- Spanish Potatoes | Patatas a la Importancia
- Roasted Potatoes with Chorizo and Thyme
- Bread
- Crusty bread (like rustic sourdough or Spanish pan de pueblo) to soak up the juices
- Grilled flatbread brushed with olive oil and garlic
- Vegetables
- Grilled asparagus, zucchini, or green beans with lemon
- Simple mixed greens salad with sherry vinaigrette
- Spanish Green Salad with Asparagus and Blue Cheese
- Oven Roasted Asparagus
Wine and Drink Pairing
These Summery Mediterranean Veggie Skewers with smoky paprika and citrusy yogurt marinade call for a wine that complements both the smoky spice and the zesty freshness. Here are a few excellent pairings:
🍷 White Wines
- Albariño (Spain)
- Crisp, citrusy, and slightly saline—perfect for cutting through the smoky marinade and enhancing the lemon and yogurt notes.
- Verdejo (Rueda, Spain)
- Bright, aromatic, and slightly herbal. It matches beautifully with the cumin and paprika flavors.
- Unoaked Chardonnay
- Clean and round without overpowering the spices. Choose a cooler-climate Chardonnay (like from Burgundy or Sonoma Coast).
🍷 Rosé Wines
- Spanish Rosado (from Navarra or Rioja)
- Dry with red berry notes and a touch of spice.
- Provence Rosé
- Delicate and refreshing, it works well with the light, smoky, and tangy profile of the skewers.
🍷 Red Wines (light-bodied)
- Garnacha (Grenache)
- Fruity, low-tannin, and often slightly smoky—excellent with grilled veggies and paprika.
- Pinot Noir
- If you prefer red, a light and juicy Pinot won’t overpower the vegies or marinade.
🧊 Bonus: Chilled Spanish Cava (Sparkling Wine)
- Crisp, fizzy, and festive—a great match for grilled tapas and summer vibes.
Serving Tip: Chill whites and rosés well, and if serving a light red (like Garnacha or Pinot), give it a slight chill (~15°C) for a refreshing summer pairing.
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Nutrition Facts (Per Skewer)
Serving Size: 1 skewer (approx. 1/6 of total recipe)
(Based on a 2,000 calorie diet)
|
Nutrient |
Amount |
% Daily Value (DV) |
|
Calories |
90 kcal |
5% |
|
Total Fat |
5 g |
6% |
|
– Saturated Fat |
1 g |
5% |
|
– Trans Fat |
0 g |
— |
|
Cholesterol |
2 mg |
<1% |
|
Sodium |
100 mg |
4% |
|
Total Carbohydrates |
9 g |
3% |
|
– Dietary Fiber |
2 g |
7% |
|
– Sugars |
4 g |
— |
|
Protein |
2 g |
4% |
|
Vitamin A |
— |
15% |
|
Vitamin C |
— |
45% |
|
Calcium |
— |
4% |
|
Iron |
— |
6% |
Mediterranean Veggie Skewers with a Yogurt and Paprika Marinade
Equipment
- BBQ skewers
- BBQ grill or Stainless Steel Pan
- Cooking Tongs (long BBQ tongs are ideal)
- A large bowl for the marinade
- Plastic food wrap
- Basting brush
- Ceramic grater plate
- Serving platter
Ingredients
For the Veggie Skewers
- 1 cup Green bell pepper cut into 1-inch (2.5cm) pieces
- 1 cup Red bell pepper cut into 1-inch (2.5cm) pieces
- 1 cup zucchini courgette cut into 1-inch (2.5cm) pieces
- 1 cup red onion cut into ⅛ pieces
- 1 cup cherry tomatoes optional
For the marinade
- 100 ml Natural yogurt
- 1 lemon juiced
- Extra Virgin Olive Oil
- 2-3 cloves of garlic minced
- ½ tsp Cayenne pepper for some heat
- 1 tsp Ñora Pepper crushed
- 1 tsp White pepper
- 1 tsp Ground Cumin
- 1 tsp smoked paprika
- Salt to taste
Instructions
Step 1 - Prepare the marinade
- Add all the marinade ingredients to a large bowl and mix well until combined.100 ml Natural yogurt, 1 lemon, Extra Virgin Olive Oil, 2-3 cloves of garlic, ½ tsp Cayenne pepper, 1 tsp Ñora Pepper, 1 tsp White pepper, 1 tsp Ground Cumin, 1 tsp smoked paprika, Salt to taste
Step 2 - Prepare the skewers
- Thread the zucchini, red onion, green pepper, and red pepper onto the skewers.1 cup Green bell pepper, 1 cup Red bell pepper, 1 cup zucchini, 1 cup red onion, 1 cup cherry tomatoes
- Baste with the marinade.
- Cover with kitchen wrap and refrigerate for 30 minutes.
Step 3 - Cook Skewers
- For oven-baked, preheat oven to 200°C / 400°F, then bake for 15 minutes. Rotate and baste skewers, and bake for another 10 minutes (25 minutes total).
- Grill over medium heat, turning the skewers every minute or two to ensure even cooking. They should take around 10-12 minutes.
- If pan-frying, fry for around 10-12 minutes, turning the skewers frequently.
Step 4 - Serve
- Serve your skewers on a plate over a bed of fresh lettuce.
- Right before serving, add a squeeze of fresh lemon and season to taste with some salt and pepper.
Video
Notes
Cooking tips:
Soak Wooden Skewers:If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning. Cut Veggies Evenly:
Keep all vegetable pieces roughly the same size (about 1 inch) to ensure even cooking and easy skewering. Marinate Longer (If Possible):
While 30 minutes works well, letting the skewers marinate for 2–3 hours in the fridge will intensify the flavor. Don’t Skip the Basting:
Basting the veggies during cooking helps keep them moist and adds extra layers of flavor. Grill with Care:
Don’t overcrowd the grill or pan—leave a bit of space between each skewer for even heat circulation and nice char. Finish with Freshness:
A squeeze of fresh lemon and a sprinkle of flaky salt right before serving enhances brightness and balances the smoky flavors.
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