These Veggie Barbecue Jackfruit Kabobs are the perfect summer veggie kabob made with jackfruit, corn on the cob, pepper, red onion, pineapple, and cauliflower marinated in an easy homemade barbecue sauce and then grilled for an easy meatless meal!
This is a sponsored post written by me on behalf of Calphalon. The opinions and text are all mine. The product(s) used in this recipe was sent to me as a gift, thank you so much!
As cookouts are making a comeback, and we’re starting to resume gathering with family and friends for a season of summer entertaining, I thought a simple yet flavorful kabob was the perfect recipe to feature on the blog. And of course I’m keeping these kabobs vegan, making them a perfect satisfying meal for all of your herbivorous friends 😉 but they could also make a wonderful pairing with another grilled protein for the meat lovers at your party.
I have been experimenting more and more with jackfruit and I’m really loving it in these Veggie Barbecue Jackfruit Kabobs taking place of the meat you might typically use. It tastes wonderful marinated in my homemade barbecue sauce and gives these kabobs that meaty texture making this meatless summertime meal a big hit!
I’ve also never added corn on the cob or cauliflower to my kabobs, I was really looking to pump up my kabob game and include some fun new foods maybe you’ve never enjoyed kabob style either 🙂 The pineapple is always a favorite kabob food of mine to add just a bit of sweetness and it tastes so delicious barbecued… I mean, we’re grillin’ out with a bang in 2021 my friends!
You’ll make a batch of my homemade barbecue sauce made with ketchup, avocado oil, garlic, ground mustard, coconut sugar, apple cider vinegar, vegan Worcestershire sauce, chili powder and smoked paprika for just a subtle kick and marinate your kabob veggies in a large resealable plastic bag four hours to overnight, preferably overnight. Then you’ll thread the veggies on the skewers the next day and grill!
I like to generously brush a little more barbecue sauce over the kabobs before heating up the Calphalon Premier™ Hard-Anodized Nonstick 11-Inch Square Grill Pan for that extra smokey flavor. Grill the kabobs for 15 minutes flipping to all sides and boom… kabob perfection.
When I’m getting ready to entertain, 98% of my time is spent in the kitchen, so running in and outside can be a bit of an inconvenience when using the outdoor grill- that’s more of my hubby’s job anyway. So with Calphalon Premier™ Hard-Anodized Nonstick 11-Inch Square Grill Pan you can bring the grilling fun inside to elevate your favorite backyard barbecue recipes while multitasking without compromising on those beloved grilling flavors.
That’s right, I grilled these gorgeous Veggie Barbecue Jackfruit Kabobs in my Calphalon Premier™ Hard-Anodized Nonstick 11-Inch Square Grill Pan right on top of my stove and it did a marvelous job grilling everything evenly and searing just the outsides for that real authentic grill. This grill pan’s hard-anodized aluminum construction ensures quick, even heat distribution without hot spots and it really does what it says in no time at all! Actually, I much prefer this method of grilling as it’s way simpler and faster.
The Calphalon Premier™ Hard-Anodized Nonstick 11-Inch Square Grill Pan is great because it’s 3-layer nonstick interior needs no added oil to grill these barbecue marinated kabobs and withstands my metal tongs when flipping the kabobs. Another benefit is that this grill pan is dishwasher safe (hello easy cleanup!), and oven safe up to 450°F, so you can easily go from stovetop to oven to keep the kabobs warm if your company is running a bit late. And clean up is a breeze- no outdoor grill cleaning here!
I hope you are getting to enjoy some quality time with family and friends as we head into summer! Leave a comment below, and don’t forget to tag me on Instagram or Facebook if you make these fun Veggie Barbecue Jackfruit Kabobs! You can get the Calphalon Premier™ Hard-Anodized Nonstick 11-Inch Square Grill Pan for 25% off when you shop on Calphalon.com (excluding sale items) by using code GINA25!!!
- 2 cobs of corn, chopped into 2-inch pieces
- 1 can of jackfruit chunks
- pineapple chunks, fresh or canned
- 1/2 red onion, chopped
- bell pepper, chopped
- cauliflower florets
- cilantro for garnishing, optional
Homemade Barbecue Sauce
- 2 tablespoons avocado oil
- 1 cup ketchup
- 1/4 cup coconut sugar
- 2 teaspoons apple cider vinegar
- 2 teaspoons vegan Worcestershire sauce
- 1/2 cup water
- 1 tablespoon minced garlic
- 2 teaspoons ground mustard
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- Wash and prepare the veggies.
- In a large bowl, whisk together all of the barbecue sauce ingredients until well combined.
- In a large resealable plastic bag, add half of the the barbecue sauce, then place corn, jackfruit, pineapple, onion wedges, bell peppers, and cauliflower in the bag with the marinade. Seal, toss around to coat and refrigerate 4 to 24 hours.
- Preheat grill for medium-high heat.
- Discard marinade, and thread the vegetables onto skewers, leaving a small space between each item.
- Grill the skewers for 15 minutes, turning as needed, or until the vegetables are tender. Serve with the remaining barbecue sauce and garnish with fresh cilantro leaves if desired.
**This is a sponsored post written for Calphalon using their Premier™ Hard-Anodized Nonstick Cookware