Grilled Jerk Vegetable Kabobs with Jamaican Jerk Blend Olive Oil

These grilled kabobs bring together juicy pineapple, tender zucchini, crisp bell peppers, meaty mushrooms, and sweet red onion for a bright, smoky plate that tastes like summer at the grill. The Jamaican Jerk Infused Olive Oil Blend layers pimento, thyme, and fiery island spice into every turn of the skewer, so the vegetables pick up deep flavor while they char. It’s a lively choice for weeknight grilling, backyard entertaining, or a sunny cookout with friends, and it’s the kind of recipe people keep coming back to.

Garden Infuzions

Grilled Jerk Vegetable Kabobs with Jamaican Jerk Blend Olive Oil

Smoky bell peppers, zucchini, red onion, pineapple, and mushrooms char on the grill with bold island seasoning from Jamaican Jerk Infused Olive Oil Blend for a colorful cookout favorite.

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Prep Time 20 minutes mins

Cook Time 12 minutes mins

Total Time 32 minutes mins

Servings: 4 kabobs

Course: Appetizer, Main Course, Side Dish

Cuisine: Caribbean, Jamaican, Vegetarian

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 2 tablespoons Jamaican Jerk Infused Olive Oil Blend
• 1 tablespoon lime juice
• 1 tablespoon low-sodium soy sauce
• 1 teaspoon brown sugar
• 1 red bell pepper cut into 1 1/2-inch pieces
• 1 yellow bell pepper cut into 1 1/2-inch pieces
• 1 medium zucchini sliced into thick half-moons
• 1 medium red onion cut into wedges
• 8 ounces cremini mushrooms halved
• 1 cup fresh pineapple chunks
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 8 wooden or metal skewers

Equipment

• 1 Grill Preheated to medium-high
• 1 Mixing bowl Large enough for tossing vegetables
• 1 whisk For the marinade
• 1 Tongs For turning kabobs
• 8 Skewers Wooden soaked or metal

Method

 

Instructions

1. If using wooden skewers, soak them in water for at least 30 minutes before assembling.
2. In a large bowl, whisk together the Jamaican Jerk Infused Olive Oil Blend, lime juice, soy sauce, brown sugar, kosher salt, and black pepper.
3. Add the bell peppers, zucchini, red onion, mushrooms, and pineapple, then toss until every piece is coated.
4. Thread the vegetables and pineapple onto the skewers, alternating colors and textures for even grilling and a balanced look.
5. Preheat a grill to medium-high heat and oil the grates lightly.
6. Place the kabobs on the grill and cook for 10 to 12 minutes, turning every 2 to 3 minutes, until the vegetables are tender and lightly charred.
7. Move any pieces that are browning too quickly to a cooler part of the grill.
8. Transfer the kabobs to a platter and serve warm.

Notes

This recipe works best when the vegetable pieces are similar in size, which helps everything finish at the same time. If you want a stronger jerk profile, let the vegetables sit in the marinade for 10 to 15 minutes before skewering. The pineapple brings a sweet edge that plays well with the grill marks and island spice.

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Recipe Tips

Cut the vegetables into similar-sized pieces so they grill evenly. If your grill runs hot, keep a cooler zone ready and move the kabobs there if the pineapple starts to darken too fast. Soaking wooden skewers for at least 30 minutes helps keep them from scorching.

Serving Suggestions

Serve these kabobs over coconut rice, with warm flatbread, or alongside grilled chicken, shrimp, or black beans for a full plate. A squeeze of lime adds a bright finish right before serving.

Storage

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or on a sheet pan at low heat so the vegetables stay tender.

Variations

Swap in cherry tomatoes, yellow squash, or chunks of firm tofu for a different mix of vegetables. For extra grill character, brush the kabobs with a little more Jamaican Jerk Infused Olive Oil Blend during the last minute or two of cooking.

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