Chili-Rubbed Grilled Vegetable Kabobs
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Preparation time: 20 minutes
Cooking time: 10 minutes
For 4 people

  • 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

  • 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.
  • 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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