14 Quick and Easy Kabob Recipes
Ginger Tuna Kabobs
Make a quick marinade for tuna with soy sauce, fresh ginger and snipped green onions. Cook with pineapple, red or green sweet peppers, and green onion pieces for a colorful presentation.
Five-Spice Beef Kabobs
These kabobs use lean flank steak or boneless sirloin, and the sauce is made with healthy yogurt.
Honey-Lime Lamb and Melon Skewers
Combine cubes of lamb, cantaloupe and honeydew for this Mediterranean-inspired kabob recipe. Serve with yogurt seasoned with lime peel and tarragon.
Grilled Sirloin Kabobs with Zesty Top City Sauce
Joann Gough-Stallbaumer of Topeka uses Kansas top sirloin steak and a horseradish-mayo dipping sauce in her prizewinning recipe.
Brush sliced zucchini, apple and sausage with an easy-to-make honey-mustard glaze before cooking. Serve with a skewer of toasted bread pieces.
Mustard-Glazed Pork Skewers
Coat pork loin strips with a simple apple juice-Dijon mustard glaze, then serve skewers with tangy homemade fruit chutney.
Pesto Rosemary Skewered Baby Potatoes and Carrots
Veggie kabobs are a fun way to serve summer vegetables. Rosemary makes a fancy skewer for baby potatoes and carrots, but you can use metal or wooden skewers, if you prefer.
In our picture, veggie kabobs are on the left and center of platter. To the right of the veggies is a skewer of Grilled Pork Tenderloin Spiedini, an oregano-and fennel-marinated main dish. (Spiedini is Italian for skewers.)
Smokin' Hot Potato Kabobs with Rosemary-Chipotle Butter
Seasoned butter perks up the flavor in these grilled side-dish kabobs. For a main course, serve them with grilled meat, chicken or fish.
Grilled Ham and Corn Kabobs
Fresh apricots make a surprise appearance in this skewered main dish -- perfect for a barbecue. Brush a mixture of apricot nectar, honey, lemon juice and mustard on the grilling kabobs.
This shrimp and/or chicken kabob is brushed with a sauce based on the classic cocktail. The alcohol helps the flavors blend subtly.
Chicken Shish Kabobs
A simple marinade gives this grilled entree a pleasant lemon-pepper flavor. The recipe was inspired by the kabobs served at Al-Ameer Restaurant in Dearborn, Michigan. Try serving with tabbouleh, a traditional Middle Eastern grain side dish.
Veggie Bread Salad
Quarter red, yellow or green sweet peppers; remove stems, seeds and membranes. Thread small tomatoes on skewers. Slice Italian bread. Brush all with olive oil. Place on grill rack over medium coals. Grill peppers 8 to 10 minutes or until tender and browned; grill tomato skewers and bread slices 2 minutes or until tomatoes are softened and bread is toasted, turning all once during grilling. Cut peppers into bite-size pieces and bread into cubes. Toss veggies and bread with torn romaine, some Parmesan cheese and Italian dressing.