Ugly Produce. Delivered.

Honey Sesame Sriracha Shish Kabobs

Photo by A Cooks Canvas

Photo by A Cooks Canvas

Recipe and photo by A Cooks Canvas!

Let’s relish the cool late summer weather with some simple grilled vegetable shish kabobs! This is such a fun, easy, and adaptable recipe. Be sure to make leftovers for lunch the next day.


Spicy Honey Sesame Sriracha Glaze

  • 1/4 c soy sauce

  • 4 Tbsp honey

  • 2 Tbsp sesame oil

  • 3 tsp sriracha chili sauce

  • Garnish with sesame seeds (optional)


  • 2 zucchini, cut into 1” slices

  • 2 large red onions, cut into 1” slices

  • 1 yellow summer squash, cut into 1” slices

  • 2 green bell peppers, cut into 1” slices

  • 8 oz of baby portabella mushrooms

  • 12 cherry or plum tomatoes


Spicy Honey Sesame Sriracha Glaze

  1. In a small saucepan, whisk together all ingredients until combined.

  2. Bring the glaze to a gentle simmer on low heat, stir often until the glaze has reduced by half.

  3. Set aside to cool before basting.


  1. Thread zucchini, squash, green peppers, red onions, and tomatoes onto skewers in that precise order. Alternate mushrooms or tomatoes on the ends of the skewers (they benefit from the extra heat!).

  2. Brush generously with the honey sesame sriracha glaze and place on a hot grill, turning occasionally and basting with more glaze until reaching the desired level of doneness.

Recipe Notes

Feel free to alter the recipe to your liking with your favorite veggies! We like our kabobs slightly less than charred to preserve some of the fresh, raw crunch and snap of these delicious garden-fresh vegetables, but adapt it to your desired level of crunchiness.