Shamrock Veggie Skewers

Prep Time 5-15 min. (varies depending on quantity)
Cook Time 0 min.
Total Time
Yields Varies


  • Assorted green vegetables, cut into bite-sized pieces (broccoli, zucchini, cucumber, sugar snap peas, snow peas, green peppers)
  • Green peppers (for making shamrocks)
  • Dip (we recommend our green Edamame Hummus)


  1. Thread assorted green veggies onto wooden skewers, leaving enough room at the top to finish each with a shamrock-shaped pepper.
  2. To make the shamrock peppers for the top of each skewer, you have two options, as shown in the photos in our post: (1) Cut your green peppers into large planks and use a sharp (preferably metal) shamrock-shaped cookie cutter to cut shamrocks out of the green peppers. The cutter we used was about 1¾". (2) Or, use small green peppers, and cut them with a sharp knife horizontally into "rings." The shape of the pepper rings should look a bit like a shamrock. If you'd like, as you thread these on your skewers, you can add thin slices of green pepper underneath them as "stems."
  3. Thread one shamrock pepper onto the top of each vegetable skewer to finish.
  4. Serve with hummus or reduced-fat vegetable dip. (For a perfectly green dip, we recommend our Edamame Hummus.)


Recipe Notes

Make-ahead tips: You can pre-wash and cut your veggies a few hours or up to a day or two in advance, storing them in separate containers in the refrigerator. You can also completely assemble your veggie kabobs a few hours in advance, laying them on a platter and wrapping or covering them and then refrigerating until serving.

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Two Healthy Kitchens