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vegan kabob skewers with veggies and sweet and sour sauce

Sweet & Sour Vegan Kabob Recipe {Baked or Grilled Veggie Skewers}

These are the best vegan kabob skewers ever. The sweet and sour sauce it easy to make and flavorful, packed with sweet, a delicate spice, and a colorful fruity burst from the jam or preserves. They can be grilled at a summer barbecue, or baked in the oven any time of year. We love using veggie meatballs, but you can also make this with plant-based sausage chunks or big cubes of extra firm tofu. Enjoy!
Course dinner
Keyword baked, dinner, grill, kabob, meatballs, plant-based, vegan, vegetarian
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 5 skewers
Author Michelle Cehn | World of Vegan


  • 1 package of vegan meatballs we used Jack & Annies jackfruit meatballs
  • 1 red bell pepper chopped into your desire kebab sized pieces
  • 1 orange bell pepper chopped into your desire kebab sized pieces
  • 1 thick slice of fresh pineapple chopped into 5 wedges
  • 1 green bell pepper chopped into your desired kebab sized pieces
  • ½ red onion sliced into kebab sized pieces
  • Sprinkle of sesame seeds for garnish (optional)

Sweet & Sour Sauce Ingredients:

  • ½ cup of apricot or orange preserves or jam I use apricot preserves from Bonne Mamam
  • ¼ cup of ketchup
  • 2 tablespoons of apple cider vinegar
  • 2 tablespoons of soy sauce
  • ½ teaspoon of garlic powder
  • 1 pinch of chili powder
  • 1 tablespoon of cornstarch mixed with 2 tablespoons of hot water until dissolved


  • Marinade: In a small saucepan over medium heat, add the jam, ketchup, apple cider vinegar, soy sauce, garlic powder, and chili powder and whisk until combined. Stir regularly until it comes to a simmer. In a small ramekin, add the cornstarch and hot water, mix until dissolved, and add to the saucepan. Mix and allow sweet and sour sauce to thicken, about 5 minutes. Remove from heat, transfer to a bowl to cool, and set aside. 
  • Preheat oven to 400 and bake Jack & Annie's frozen meatballs until soft enough for a kebab skewer to slide through (about 10 minutes). Remove from oven.
  • On each skewer, slide on two slices of red bell pepper, a meatball, orange bell pepper, pineapple, another meatball, green bell pepper, and two slices of purple onion. (Feel free to adjust amounts and order - whatever works best for you; we are trying to achieve a rainbow vibe though).
  • Over a baking sheet and using a basting brush, coat the kebabs on both sides with the marinade. Set the remaining marinade aside for later (you should have about half left).
  • If baking in the oven, bake at 400 degrees for 10 minutes. Rotate kebabs and bake another 10 minutes, or until the veggies are cooked to your liking. If grilling, coat grill with oil and grill kebab skewers for about 5 minutes, flip, and grill another 5 minutes, or until cooked to your liking.
  • Brush another coating of sweet and sour sauce onto each kebab skewer after grilling or baking, sprinkle with white sesame seeds (optional), and serve hot!