Whether you’re a grilling enthusiast, a fruit fan, a vegetarian or a someone with an insatiable sweet tooth, there’s a kabob to be built for you. Take a look at seven we’ve found to get you started.
Beer & Ranch Chicken & Potato Kabobs
Ingredients for approx. 10 kabobs.
4 chicken breasts (cut into 1.5-inch chunks)
1 Tbsp Ranch Salad Dressing & Dip Mix
2 Tbsp olive oil
2-3 cloves of garlic, minced
½-cup light-colored beer or Amber ale
1 pound Golden potatoes cut into 1.5-inch chunks
Skewers
Directions:
Whisk together the beer, Ranch dressing mix, garlic and olive oil in small bowl. Place chicken chunks in a medium bowl. Pour 2/3 of marinade over chicken. Stir to coat. Cover and refrigerate the remaining marinade for later. Cover bowl of chicken with plastic wrap and store in fridge to marinate for a minimum of 2 hours, stir half-way through.
About 30 minutes before grilling, parboil your potatoes until the outside is soft but the inside is still hard. Drain and rinse with cold water. Pour leftover marinade on potatoes and coat them well.
Build your kabobs, alternating chicken and potato pieces. Turn about 4 times during grilling, usually about 20-25 minutes total.
Courtesy thefrugalfoodiemama.com
Grilled Shrimp Skewers with Mango Salsa
Ingredients
5 Tbsp olive oil
5 large cloves of garlic, thinly sliced
2 Tbsp fresh lime juice divided
½ tsp pepper
1 tsp salt
2 pounds large shrimp peeled & deveined
6 wooden skewers (soak in water for 15 minutes prior to grilling)
For salsa:
1 bunch green onions, thinly sliced
2 ripe mangoes, peeled and chunked
2 jalapenos, seeded and finely diced (less if you want it mild)
½ bunch of cilantro (leaves only, chopped)
Salt & pepper to taste
Directions:
Heat olive oil in saucepan on low heat. Add garlic and cook until soft. Add 1 Tbsp lime juice, pepper and salt. Let cool.
Put shrimp on soaked skewers and place in baking pan. Pour garlic oil marinade over shrimp, cover with plastic wrap and refrigerate for 2-6 hours.
Prepare mango salsa by mixing green onions, mangoes, jalapenos, cilantro and rest of lime juice. Add salt and pepper to taste, if needed. Refrigerate until ready to use.
Preheat grill to high. Grill marinated shrimp for about 3 minutes on each side. Remove from grill when pink and firm. Serve with salsa.
Courtesy yummyhealthyeasy.com
Hawaiian Ham & Pineapple Skewers
Ingredients for 6 servings
Approx. 1 pound of sliced ham
1.5 cups fresh pineapple chunks
1 sweet bell pepper cut into 1-inch chunks
½ cup bbq sauce
Directions:
Weave ham strips onto skewers, alternating with pineapple and peppers. You can enjoy as is or brush with bbq sauce and grill for 5-10 minutes until slightly caramelized. These can also be oven-baked.
Courtesy thereciperebel.com
Steak Kabobs with Garlic Butter
Ingredients for 4 servings
1 pound beef sirloin cut into 1-inch pieces
1 cup mushrooms
1 green bell pepper (seeded, cored and diced into 1-inch pieces)
1 red onion cut into 1-inch pieces
2 tsp olive oil
Salt and pepper to taste
2 Tbsp butter
1 tsp minced garlic
1 Tbsp chopped parsley
Directions:
Heat your grill to medium-high. Put beef, mushrooms, pepper and onion pieces onto skewers. Brush meat and veggies with olive oil and season generously with salt and pepper. Cook kabobs on grill for 4-5 minutes per side.
Melt butter in a small pan over medium low heat. Add garlic and cook for 1 minute. Remove pan from heat and stir in parsley and salt and pepper to taste. Brush garlic butter over kabobs and serve.
Courtesy dinneratthezoo.com
Rainbow Fruit Kabobs
Ingredients
Raspberries
Mandarin orange segments
Pineapple, cut into chunks
Green grapes
Purple grapes
Blueberries
Skewers
Directions:
It’s as easy as loading on the above fruits in the order of rainbow colors (ROYGBIV). Celebrate summer with fun colors and fresh fruit.
Courtesy happyhomefairy.com
Amazing Grilled Vegetable Kabobs
Ingredients for 4 skewers
1 green bell pepper (remove seeds and ribs, quarter)
1 red bell pepper (remove seeds and ribs, quarter)
1 red onion (peeled and quartered)
2 large portobello mushrooms (gills removed and quartered)
1 pint cherry tomatoes
1 zucchini (cut into ½-inch slices)
1 yellow squash (cut into ½-inch slices)
½ cup olive oil
1 tsp kosher salt
½ tsp black pepper
Directions:
Cut peppers and onion into large chunks (at least 1.5 inches square). Thread veggies onto four skewers, alternating vegetable pieces. Brush generously on all sides with olive oil and season with salt and pepper. Preheat grill to medium-high heat (about 400 degrees). Add kabobs and cook 6-8 minutes on each side. Serve while hot.
Courtesy gritsandpinecones.com
Strawberry Shortcake Kabobs
Ingredients for 22-26 kebobs
2 boxes strawberries
1 box white cake mix
¾ cup Greek vanilla yogurt
2 egg whites
1 1/3 cups water
1 bag white chocolate chips
Skewers
Directions:
Combine cake mix, Greek yogurt, egg whites and water in a bowl. Mix until smooth and pour into a greased cake pan (9x13). Bake at 350 for 20-25 until a toothpick comes out clean, or according to instructions on mix box.
Cut stems from strawberries and halve them.
Cut cooled shortcake into 2-inch cubes.
Alternate strawberry and cake pieces on skewers, usually 3-4 of each per stick.
Melt chocolate in a microwave safe bowl for about 2 minutes, stirring every 30 seconds. Once melted, put in large plastic bag and cut off the corner tip. Drizzle chocolate over kabobs and put in fridge to set.
Courtesy sugarapron.com
