Generally speaking, kabob recipes on skewers will include lots of yummy meats and veggies cooked over the grill.
That’s what a kabob (or kebab if you’re in the UK) is, after all, and that’s what I’ll expect if I order one.
I’m partial to charred steak with crunchy vegetables and maybe a tasty sauce.
But there’s no rule to say kabobs have to include meat and an open flame.
In fact, pretty much anything can be a kabob if you put your mind to it. So, how about we get a little creative?
Grilled Kabobs to Cook All Summer Long
Over the years, I’ve learned two hard truths about kids.
First, they love tater tots! I mean, who doesn’t? And second, they LOVE finger food. So any meal you can give them in finger-food style will be a winner.
With that in mind, this recipe is a sure-fire way to get your kids to clean their plates.
Start by baking the tots per the package until they’re golden and crispy.
Then, add your toppings and bake for another 5 minutes or until the cheese melts.
Cooking vegetables over the grill will give them a boost of smoky flavor. That alone is enough to make this side super delicious.
But if you want to go the extra mile, this sweet and spicy sauce is a breeze to make.
Just whisk vegetable oil, garlic, white pepper, red pepper flakes, sea salt, honey, and apple cider vinegar until it comes together, and baste the veggies as they cook.
Keep in mind that if you use wooden skewers, you’ll need to soak them in water for around 30 minutes to stop them from burning.
Shrimp is such a fantastic ingredient to use when you want something meaty, but you’re in a rush.
Shrimp cooks in a matter of minutes, not to mention, it soaks up any marinade faster than you can baste it on.
I love cooking shrimp on skewers because they cook evenly, and you can flip them all at once, meaning nothing overcooks while you’re working your way around the pan.
Best of all, the cajun sauce needs only a handful of pantry staples to whip up, and you can even use it on chicken or to give your veggies a kick of heat.
If you’ve never tried grilling fruit before, this is the perfect recipe to start with.
Much like grilling veggies, the coals will give your favorite fruit lovely charred tastes to enhance the sweetness.
It will also encourage the natural juices to flow, and they’ll slowly caramelize on the surface. Trust me; it’s to die for!
This recipe incorporates sweet pineapple with tangy chicken and a wonderfully complex marinade.
Between the ketchup, brown sugar, pineapple juice, soy sauce, olive oil, rice vinegar, garlic, ginger, and sesame oil, this is the perfect blend of sweet and salty.
If you get the right kind, mushrooms can be super meaty and flavorful.
Of course, some will shrivel into nothing when cooked, but others hold their shape beautifully.
Baby portobello mushrooms, for example, are ideal for this kabob recipe. Other big-cap mushrooms, like large shiitakes, will also work really well.
If you’re in a rush, you can get away with simple garlic butter on these. I like to use garlic paste to get a nice coating.
But if you have that extra few minutes and a food processor, the marinade is well worth the effort.
This beef and broccoli BBQ hybrid is the perfect way to enjoy your favorite Chinese dish during the summer.
Start with a quick marinade of garlic, soy sauce, vinegar, brown sugar, and sesame oil, and be sure to let the meat sit for at least four hours.
Since this is a kabob recipe, you’ll cut the steak pretty chunky, unlike a standard beef and broccoli dish. That will help to keep it nice and juicy on the grill.
Only baste this towards the end of the cooking time; otherwise, the sugar in the sauce will start to burn.
I adore Brussel sprouts, and though I usually like them roasted with onions and bacon, these grilled sprouts are too good to pass up.
The reason I like to roast sprouts is to get that crispy edge on the outer leaves.
But in grilling them, you’ll get such a delicious char and the best crunchy coating.
After you toss them in a mixture of olive oil, lemon juice, minced garlic, salt, pepper, smoked paprika, and crushed red pepper flakes, thread them onto the skewers and place them over medium-high heat.
They only need 3 to 4 minutes on either side, so be sure to add these when your meats are almost done.
If you’re looking for something a little different to serve at your next party, these mini-Italian kabobs are for you.
They’re like a cross between a zesty pasta salad and a charcuterie board. So, two of everyone’s favorite things!
The tangy dressing includes olive oil, honey, lemon juice, Parmesan cheese, Italian seasoning, and cracked red pepper flakes.
It’s pretty intense, but the cheese will mellow it out.
If you don’t like olives, feel free to use cherry tomatoes instead. And if you want them to look more symmetrical, why not try mini-mozzarella balls?
Whenever I make bacon-wrapped asparagus, I end up with a mess on my plate.
Somehow, I always forget to add the toothpicks and the bacon inevitably pops off as it sizzles.
This recipe is a lifesaver, slipping everything onto a skewer, holding it in place perfectly.
The smaller stalks are so much easier to handle, and I love how these look when they’re lined up on a platter.
If you’re paranoid about the asparagus burning, use extra bacon to cover the whole stalk. Who doesn’t love extra bacon, right?
Here’s another terrific recipe to use for your next party. They’re perfectly portioned, and the waffle effect is just too cute.
This grilled cheese uses pesto, sun-dried tomatoes, and mozzarella on the inside, so they might not be for the kids.
Of course, you can take the idea and use any combination you prefer.
For example, I made brie and bacon last week along with tuna melts, which were a huge hit.
The waffle iron leaves this with the tastiest crust, giving you a lovely crunch with each bite.
This is the kind of fun recipe you can easily make with the kids or just for fun on a weeknight when you can’t face leftovers again.
You can buy ready-made pizza dough in most supermarkets these days, and they’re honestly pretty decent.
Of course, you can also head to your local pizza parlor and ask them for a portion. Seriously, I do it all the time!
Either way, these couldn’t be easier to make. You’ll just need to play with your food a little bit and snake that pizza dough around your other ingredients (minus the cheese).
Cook them on one side and once you turn them over, sprinkle the cheese on top.
It will melt as the other side cooks without seeping into the grill and making a mess.
Marinated feta is such a lovely appetizer and makes a nice change to the regular salty cheese we all know.
Plus, you can infuse the cheese with flavor and add it to the skewers without adding extra dressing. That should make these less messy in the long run.
The marinade is a mixture of olive oil, lemon juice, garlic, dill, parsley, salt, and pepper.
Balsamic is a super concentrated Italian vinegar made by pressing grapes.
Unlike regular vinegar, it’s brimming with flavor, and some people can taste everything from chocolate to prunes to wood in the dark liquid.
It’s slightly tangy, a little sweet, and wonderfully savory all at once, and it will make almost anything you put it on pop.
You’ll often find it on roasted veggies, but when you use it on steak, it doesn’t just tenderize the meat but also brings out a lovely sweetness without adding any extra sugar to the mix.
Chicken kebabs are some of my faves because they pretty much go with anything.
Whether you have sweet potatoes and BBQ sauce, zesty yogurt dressing with cucumber and onions, or balsamic, tomatoes, and mozzarella, chicken is the perfect way to add substance and protein to your food.
Besides all that, it always tastes fantastic on the grill!
Be sure to cut the zucchini nice and thick for the recipe; otherwise, it will wilt and burn on the grill.
Did you know that turkey is considered a superfood?
It’s loaded with vitamins and minerals, including iron, zinc, potassium, and phosphorus. It’s also a great source of B vitamins.
With its high protein and low-fat contents, turkey is an excellent choice for people looking to eat a little healthier.
Now, if you’re sitting there thinking, but turkey is always so dry, I get your point. However, the reality is, turkey is only dry if you overcook it, which so many of us do!
This recipe is the perfect way to give turkey another chance.
Not only is it super tasty with the cinnamon, paprika, and lemon juice marinade, but it will be the most tender and juicy turkey you’ve ever tried.
Peaches are some of the best fruits to pop on the grill.
They’re bright, juicy, sweet, and will hold their shape even after you put a few grill marks on the side.
I love how the juice caramelizes, making that amazing flavor even more intense.
This recipe calls for a balsamic glaze, which you can make simply by simmering balsamic vinegar until it reduces down into a thicker liquid.
It won’t be as sharp, and most of the bitterness will cook out, leaving you with a smooth, perfectly sweet, and sticky glaze.
As I mentioned above, chicken is the perfect pairing for most recipes, and this is no exception.
Beef would be too overpowering, and pork needs a more savory finish (in my opinion).
Melon and cured meats have long been a favorite appetizer in my house.
That blend of soft sweet fruit with the rich, salty meat is just so hard to beat.
This kabob recipe is especially tasty because you can add a few different kinds of melon, adding an extra layer of flavor, texture, and color.
I think using mozzarella is the right choice for this, as the balsamic and prosciutto will give your plenty of salty goodness.
That said, you could use feta if you prefer the texture, or maybe even something smoky would be nice? Or better yet, grilled halloumi!
Everyone expects BBQ chicken, but why not step outside your comfort zone and try this sensationally sticky orange chicken recipe?
It’s so fresh and sunny, and it definitely won’t last long on the plate!
The chicken will need to sit in the marinade for at least an hour or overnight, if possible.
It’s an easy mix of orange juice, orange zest, vegetable oil, Maggi sauce (or soy sauce), garlic, and white and black pepper.
Once the chicken is on the grill, you’ll make a quick orange glaze with the marinade and cornstarch to give this an even more generous citrus boost.
I don’t know a soul who could turn away a plate of sweet potato fries. They’re incredibly addictive but kind of a challenge to make.
Instead, these sweet potato kabobs are just as delicious, but you don’t have to worry about anything turning out soggy and limp.
When dicing the potato, be sure to get everything into equal-sized portions. We don’t want any raw potatoes sitting next to burn little stubs, right?
You’ll also give these a head start in the microwave so that you’re just finishing them on the grill.
We all have that one friend or family member that’s strictly a “meat and potatoes” guy or gal.
By that, I mean they don’t like to try new foods and typically stick to the classics.
But what’s wrong with the classics?
If you leave out the pineapple, this dish is essentially steak and potatoes with a few veggies on the side.
Who could say “no” to that?
I can still remember my first shrimp boil, and if I’m honest, it was kind of overwhelming.
There was so much food, and everything was so fragrant, spicy, juicy, and beyond delicious.
I didn’t know where to start, and I certainly didn’t know when to stop.
If you’ve never had the pleasure before, please try this recipe! It’s full of corn, sausage, potatoes, and, of course, shrimp.
Cajun seasoning will make this the most authentic, but try Old Bay instead if you don’t want it as spicy.
As much as I love making s’mores, they’re not always the easiest, safest, or mess-free dessert around.
There’s always that one kid who gets too close and almost burns their eyebrows off.
And there’s always that one adult who gets too excited and burns their tongue.
So, if you want to serve s’more but don’t want the hassle of having the fire extinguisher on hand, this recipe is a game-changer.
You just dip the jumbo marshmallows in melted chocolate and sprinkle over crushed graham crackers. How easy is that?
The great thing about these strawberry and cake kabobs is that you get the same flavors of strawberry shortcake, only there’s way less sugar in the mix.
Normally, you’ll make a strawberry jam or compote with fruit and sugar, simmering it until it thickened and spooning it over a biscuit or piece of pound cake.
Here, you’re using whole berries and just a drizzle of white chocolate.
It’s funny, but I don’t usually think about marinating fruit. It’s already full of flavor and plenty juicy, after all.
If you want something slightly different, this mix of lime juice, honey, ginger, salt, and mint will do the trick.
As fantastic as these skewers look with the different melon balls, you could use this sauce on any combination of fruits.
Speaking of a combination of fruits, what better way to choose than to go for a rainbow?
Even the kids will be fighting over these adorable and vibrant fruit kabobs, especially if you put out a little chocolate sauce to boot.
Depending on who you’re serving, you might want to consider using a combination of sweet and tart fruits to keep these balanced.
For example, melon is pretty mild in flavor, so it would pair well with the tart raspberry.
Although, for the kids, it might be best to stick to apples, strawberries, and grapes.
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