Fool Proof Kabob Recipes

Summer is not only my favorite time because of the laid back routine (dips in the pool totally count as baths…right?!?) but also because there are so many quick, easy, and delicious meal options (and no, I’m not talking about ice cream for dinner). My favorite summer go-to meal? Kabobs on the grill. All it takes is a little prep work and I can have my family eating a tasty meal al fresco—with easy clean up to boot. Intrigued? Then here are my foolproof kabob recipes:

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First off, let’s talk about kabob equipment. I typically forget to soak my skewers in water before I load them up with yummy ingredients, so instead of feeling guilty and mad at myself I instead invested in metal kabob skewer rods. They are extra long, too, so I only need to make a few in order to feed my family of four and I typically will have leftovers to enjoy for lunch the next day.

Secondly, you can put just about anything on a kabob skewer, so pay attention to what your family likes and go from there. To ensure uniform cooking time, put ingredients that have similar cooking times together and cut your meat into smaller chunks than their fruit and veggie counterparts since the meat takes longer to cook.

Lastly, stock up on some basic essentials so that you can have an organized kabob skewer station. The prep work is the hardest but when you have a sharp knife, two different cutting boards for meat and produce, as well as a variety of small bowls to organize your ingredients before you start adding them to the skewers, you will be all set. Oh, and definitely invest in a great pair of tongs and grill mitts to get you through the grilling season without burning yourself!

Sweet Beef Kabobs

This recipe is an absolute classic in my family and just typing out this recipe truly makes my mouth water. While my other skewer recipes don’t require much marinating this time, the marinade for these sweet beef skewers is best if allowed to sit overnight in the refrigerator to bring out all of the complex flavors. Prefer chicken over beef? No problem—just swap it out.

Sweet Beef Kabob Marinade: 

¼ cup soy sauce

4 tablespoons red wine vinegar

2 tablespoons Worcester sauce

Handful of minced parsley

½ teaspoon pepper

½ teaspoon salt

1/3 cup brown sugar

½ teaspoon garlic powder

¼ cup oil

As for the meat and veggies, alternate one chunk of meat with three chunks of vegetables while putting the ingredients on the skewers. The marinade definitely has a sweet taste to it, but if you like sweet, incorporate some pineapple alongside vegetables such as red onions, peppers, mushrooms, zucchini and cherry tomatoes. 

Seafood Citrus Kabobs

I love making seafood kabobs for “Meatless Monday” along with a side of couscous, especially since we tend to overindulge over summer weekends. You can use any type of seafood that you like, just be sure that if you choose fish it is firm and will withstand being grilled without a pan under it. We like to use Mahi-Mahi for our seafood citrus kabobs or stick to shrimp or scallops.

I tend to marinate the seafood for an hour before grilling and don’t do much to the fruit and veggies other than drizzle them with olive oil and salt and pepper before skewering them. 

Seafood Citrus Kabob Marinade:

½ cup fresh lemon juice

¼ cup fresh lemon rind

¼ cup fresh orange juice

¼ cup fresh orange rind

3 cloves minced garlic

Handful of chopped thyme

¼ cup olive oil

Sprinkle of red pepper flakes

½ teaspoon salt

½ teaspoon pepper

If you chose to prepare shrimp, which tend to cook much quicker than vegetables, put them on their own separate kabob. If grilling seafood with longer cooking times, such as scallops or fish, add a chunk of your favorite citrus fruit next to the seafood on the skewer for extra flavor and integrate any other vegetables you prefer throughout the kabob.

Teriyaki Pork Kabobs

Just like how I love my mom’s Sweet Beef Kabob recipe, my kids go CRAZY over my Teriyaki Pork Kabobs. There is something about the sweetness of the marinade and the texture of the meat that makes it incredibly kid friendly. 

Teriyaki Pork Kabob Marinade

¼ cup soy sauce

¼ cup teriyaki sauce

1 tablespoon maple syrup

½ teaspoon garlic powder

½ teaspoon salt

½ teaspoon pepper

Let the pork soak up the marinade for at least thirty minutes and then you are ready to start adding the pork, vegetables, and fruit onto your kabobs. Since this recipe is all about the kids, I let them choose which ingredients to add to the kabobs. My boys prefer red onion, peppers, and peaches while my husband and I will incorporate more Asian inspired ingredients such as bok choy. 

And if you are looking for other fun ways to serve food on a kabob, think about starting a meal or party with antipasto skewers (chunks of prosciutto, aged white cheddar, and peaches) and ending it with a dessert kabob of strawberries, marshmallows, and angel food cake drizzled with chocolate sauce. The options are endless!

For other recipes, check out my family’s favorites.

Happy Grilling!

Amanda

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