Gather your skewers—metal or soaked wooden ones—to prevent burning. Prepare all vegetables by cutting the bell peppers, zucchini, and mushrooms into roughly 2-inch pieces, ensuring uniform size for even cooking.
In a bowl, whisk together lemon juice, olive oil, cumin, smoked paprika, minced garlic, chili powder, and a pinch of salt. This aromatic marinade will wake up the vegetables with bright citrus and smoky spices.
Toss the prepared vegetables in the marinade, making sure each piece is thoroughly coated. Let them sit for 20 to 30 minutes, stirring occasionally—that's when they soak up all those bold flavors and become slightly tender.
Preheat your grill or grill pan to a medium-high temperature, around 200°C (390°F). Thread the marinated vegetables onto skewers, leaving space between pieces for even heat exposure.
Place the skewers on the hot grill or grill pan. Cook for about 10 minutes, turning every 2-3 minutes with tongs, until the vegetables develop a slight char and smell fragrant with smoky spices.
Check that the vegetables are tender and beautifully charred—these should be juicy inside with a smoky, caramelized exterior. Remove the skewers from the heat and let rest for a couple of minutes.
Squeeze fresh lemon over the hot kababs, sprinkle with chopped herbs like cilantro if desired, and serve immediately for maximum flavor and juiciness. Enjoy these vibrant, smoky vegetable skewers as a main or a hearty side.
