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Grilled Stuffed Vegetable Kebabs

Grilled Vegetable Kebabs - (Шашлык из овощей и фарш)

Grilled Vegetable Kebabs stuffed with Meat and spices are a delicious summer bbq dinner. Cooked over hot coals, a great way to add vegetables to your diet. (Шашлык из овощей и фарш)

Course Dinner, Main
Cuisine Russian
Keyword vegetable kebabs


  • 1 lb Ground Beef
  • 1/2 lb Ground Pork
  • 1/2 large or 1 medium onion
  • 1 bunch of green onions
  • 3-4 cloves of garlic
  • 1 Tbsp paprika
  • 1/2 Tbsp cayenne pepper
  • Salt to taste
  • 3 Long thin eggplants
  • 4-5 Zucchini
  • 1-2 Leeks
  • 2-3 Long sweet red peppers


  1. Peel the onions and garlic. Finely chop the onions, the green stalk part of the leeks and garlic. Keep the bottom part of the leeks to stuff with meat filling, set aside for now. Place the ground beef and pork into a large mixing bowl.
  2. Add finely chopped onions, garlic, chopped green onion. finely chopped green leek tops, salt, paprika and cayenne pepper.
  3. Mix ingredients together until thoroughly combined.
  4. Once the meat filling is mixed, cover with plastic wrap and put into the fridge. You can make this part 2-3 hours ahead of grilling time. This allows the meat to marinate and incorporate all the flavours.

  5. About 1 hour prior to grilling prepare the vegetables to stuff with meat filling. Cut the bottom part of the leeks into 3 cm long pieces and very carefully push the rings out one by one.
  6. Separate the cut leek pieces into individual rings. Cut the zucchini into 3 cm long piece. Carefully cut out the centers with a small paring knife, so there's a hollow center, save the inside part to use for something later.
  7. Cut the eggplant into 3 cm long pieces too. Hollow out the center with a paring knife, save the inside and use it to make stir fry or something else. Unfortunately I couldn't find any long red peppers to stuff so I made extra zucchini rounds but next time I'm definitely trying the peppers :)
  8. After the vegetables are all cut, separated and hollowed out sprinkle the vegetables with salt. Sprinkle salt in the inside of the zucchini and eggplant too.
  9. At this point in time get your grill going. I use a grill that is made specially for kebabs and shashlik. The width is the perfect size for the skewers, it's made out of metal and I can start the fire with wood and add charcoal closer to grilling time. I prefer using charcoal to grill.
  10. The dry, white-hot heat of charcoal sears meat quickly, creating a crusty, caramelized exterior and smoky flavor. You can use whatever method you prefer, a small charcoal kettle grill works great and gas barbecue is fine too. The method I use is not always convenient BUT it you ever get a chance to try grilling with charcoal DO IT, that flavour is completely different you will be amazed at the difference. Once you got the grill going it time to stuff the vegetables with meat.
  11. Fill the vegetable rings with meat filling make sure to completely fill them full. Make the flush at both ends Don't cram the filling in to hard the vegetable rounds can break and crack.
  12. After all the vegetables are stuffed with meat it's time to skewers them.
  13. If you have any meat filling leftover just make meat kebabs by molding the meat around the skewer.
  14. When you first start grilling the skewers, sear both ends first, this way the meat has a browned crust that stops the meat filling from falling out of the ends.
  15. Turn the meat/vegetable skewers over continually to get an even grill on all sides. Lightly sprinkle with salt if needed. Keep grilling until the meat is cook all the way through, no pink inside and the vegetables are tender.
  16. Remove from the grill and let the skewers rest for 5 minutes, (if you can). Serve with your favorite side dish and dig in!! I hope you try this recipe for yourself, I know you'll be so glad you did. Definitely two thumbs up!!

Recipe Notes

Reposted from sweetbakedlove.blogspot.ca