Vegetable Kebabs with Chimmichurri

THE BIG MOO baked cheese is fantastic prepared on the grill. These Chimmichurri vegetable kebabs impress vegetarians and carnivores alike.

Serves 6


  • 2 8oz packages THE BIG MOO OH SO ORIGINAL
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 red onion
  • 1 zucchini 
  • 2 tablespoons vegetable oil
  • 1 cup chimichurri (homemade or store-bought)
  • Salt and pepper to taste


  1. Preheat the grill to medium heat. If using wooden skewers, soak submerged in water for 20 minutes. 
  2. Cut THE BIG MOO, peppers, onion, and zucchini into 1-inch cubes. Build the skewers stacking pepper, THE BIG MOO, onion, zucchini. Repeat until each of the skewers are full. 
  3. Brush the skewers lightly with oil and season all over with salt and pepper to taste. Grill each skewer for nearly 20 minutes, rotating the skewers every 3-4 minutes to ensure even cooking on all sides. The vegetables should be slightly charred and tender, the cheese will be soft and melted.
  4. Arrange the skewers on a serving platter and drizzle over the chimichurri. Serve with extra chimichurri sauce for dipping.

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