Start by soaking wooden skewers in water for 30 minutes, or prepare metal skewers. Meanwhile, chop the bell peppers, zucchini, eggplant, and onions into roughly 1.5-inch pieces, aiming to keep slightly overripe vegetables for softer textures and deeper flavor.
In a small bowl, mix the minced garlic, ground cumin, ground coriander, olive oil, lemon juice, salt, and pepper to create a flavorful marinade. Whisk everything together until well combined and fragrant.
Thread the chopped vegetables onto the skewers, alternating colors and textures for visual appeal and even cooking. Press them gently so they hold firmly but aren’t overcrowded.
Using a brush or spoon, generously coat all sides of the skewers with the prepared marinade. Let them sit for about 15 minutes, allowing the flavors to soak in and the vegetables to soften slightly.
Preheat your grill or grill pan to medium-high heat—around 200°C (390°F)—until it’s hot and ready to give a good sear.
Place the skewers directly on the grill, turning them every 2-3 minutes to ensure even charring and to develop those beautiful smoky spots. Listen for a gentle sizzle as the vegetables hit the hot grates.
Grill for about 8-10 minutes, watching as the vegetables develop deep golden and charred edges while becoming tender. The aroma of caramelized vegetables will fill the air.
Check the softness of the vegetables by piercing one with tongs or a skewer; they should feel tender and slightly smoky on the outside, but not mushy.
Remove the skewers from the grill and let them rest for a couple of minutes. This brief pause helps the juices redistribute and prevents sogginess.
Serve the vegetable kababs hot, garnished with fresh herbs or a squeeze of lemon. Enjoy the smoky, tender bites that celebrate the overlooked beauty of seasonal, overripe vegetables.
