Quick and Easy Kabob Recipes

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

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. 

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

Combine cubes of lamb, cantaloupe and honeydew for this Mediterranean-inspired kabob recipe. Serve with yogurt seasoned with lime peel and tarragon. 

Joann Gough-Stallbaumer of Topeka uses Kansas top sirloin steak and a horseradish-mayo dipping sauce in her prizewinning recipe.

These weeknight-easy skewers marry gently spiced shrimp with juicy pineapple. Serve with rice and a fresh lettuce salad.

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

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

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.

Seasoned butter perks up the flavor in these grilled side-dish kabobs. For a main course, serve them with grilled meat, chicken or fish.

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.

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

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.