14 Quick and Easy Kabob Recipes | Midwest Living
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14 Quick and Easy Kabob Recipes

Skewer meat, fruit, vegetables, fish and other foods for easy meals-on-a-stick—perfect for summertime meals.
  • Steak and Potato Kabobs

    Steak and Potato Kabobs

    Marinated steak, new potatoes and sweet peppers make a complete meal-on-a-stick. The marinade, based on bottled salad dressing, is deliciously easy.

    Steak and Potato Kabobs

  • Ginger Tuna Kabobs

    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. 

    Ginger Tuna Kabobs

  • Five-Spice Beef Kabobs

    These kabobs use lean flank steak or boneless sirloin, and the sauce is made with healthy yogurt.

    Five-Spice Beef Kabobs

  • Honey-Lime Lamb and Melon Skewers

    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. 

    Honey-Lime Lamb and Melon Skewers

  • 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.

    Grilled Sirloin Kabobs with Zesty Top City Sauce

  • Sausage-Fruit Kabobs

    Sausage-Fruit Kabobs

    Brush sliced zucchini, apple and sausage with an easy-to-make honey-mustard glaze before cooking. Serve with a skewer of toasted bread pieces.

    Sausage-Fruit Kabobs

  • Mustard-Glazed Pork Skewers

    Mustard-Glazed Pork Skewers

    Coat pork loin strips with a simple apple juice-Dijon mustard glaze, then serve skewers with tangy homemade fruit chutney.

    Mustard-Glazed Pork Skewers

  • Pesto Rosemary Skewered Baby Potatoes and Carrots

    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.)

    Pesto Rosemary Skewered Baby Potatoes and Carrots

    Grilled Pork Tenderloin Spiedini

  • 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.

    Smokin' Hot Potato Kabobs with Rosemary-Chipotle Butter

  • Grilled Ham and Corn Kabobs

    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.

    Grilled Ham and Corn Kabobs

  • Colorful Kabobs

    Colorful Kabobs

    Marinate cubed chicken or beef overnight in a mixture of barbecue sauce, vinegar, steak sauce and spices. Grill alongside onions, mushrooms, zucchini or sweet peppers.

    Colorful Kabobs

  • Margarita Kabobs

    Margarita Kabobs

    This shrimp and/or chicken kabob is brushed with a sauce based on the classic cocktail. The alcohol helps the flavors blend subtly.

    View this recipe

  • Chicken Shish Kabobs

    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.

    Chicken Shish Kabobs

  • Veggie Bread Salad

    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.

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