Fire up the grill and try these delicious kabob recipes at your next BBQ!
If you’re feeling a little adventurous – or you’re just looking for a little bit of inspiration before you head to the kitchen – check out these 5 kabob recipes.
Lemon Pepper Chicken Kabobs
Ingredients
2 lbs boneless, skinless chicken breasts
1/2 cup olive oil divided
2 tbsp olive oil divided
1/4 cup vinegar
2 tbsp lemon pepper seasoning
2 tsp lemon pepper seasoning divided
1 bunch asparagus
1 lb new potatoes
2 lemons
Instructions
Cut two pounds of boneless, skinless chicken breasts into cubes (about 1-inch size) and put them into a gallon sized plastic bag.
Whisk together 1/2 cup olive oil, vinegar, and 2 tablespoons of lemon pepper seasoning.
Pour over the chicken in the bag and stir to coat. Seal the bag and place in the fridge and allow the chicken to marinate for 30 minutes.
Cut the asparagus into segments and place in a bowl. Drizzle with one tablespoon of olive oil and sprinkle with one teaspoon of lemon pepper seasoning. Stir to coat.
Microwave 1-pound of new potatoes on high for about 3 minutes to start cooking them so that they don’t take as long on the grill. Remove them from the microwave, cut the potatoes in half and place them in a bowl. Drizzle with one tablespoon of olive oil and sprinkle with one teaspoon of lemon pepper seasoning. Stir to coat.
Cut the lemons into small wedges.
Once the chicken has finished marinating, thread the chicken, asparagus, potatoes, and lemon onto skewers. Discard the remaining marinade.
Grill over medium-high heat, turning occasionally until the chicken is cooked through.
Grilled Ratatouille Kebabs
Ingredients
1 medium eggplant
1 large zucchini
1 large yellow squash
10 oz. baby portobello mushrooms
cooking spray
To Taste
sea salt
black pepper
red pepper flakes, if desired
Instructions
If you’re using bamboo skewers, get them soaking in water for 3-5 minutes. This helps prevent burning and breaking.
Chop ends off zucchini, yellow squash, and eggplant. Slice zucchini and yellow squash into thin rounds – about 1/2″ thick. Slice eggplant slightly thinner, if possible – since it tastes the longest to cook. We sliced our eggplant in rounds, then cut the rounds into four quarters to make them close in size to zucchini and squash.
Remove stems from mushrooms (and wash thoroughly.)
Assemble your kebabs, layering zucchini, yellow squash, eggplant, and mushrooms however you like.
Preheat the grill to medium-high. Place kebabs on the grate and spray or brush generously with your favorite cooking oil. We like to use avocado oil for high heat cooking. Sprinkle with salt, pepper, and red pepper flakes if desired.
Rotate every 5-ish minutes and spray lightly with oil each time. Kebabs should be tender and cooked at about 20 minutes.
Remove from heat. Sprinkle with fresh basil and or chevré goat cheese. Dip in your favorite pasta sauce. Douse with your favorite pasta sauce.
Enjoy!
Oven Instructions
Line a baking sheet with parchment and preheat oven to 375º.
Arrange kebabs on the baking sheet. Drizzle with olive oil and sprinkle with salt, pepper, and red pepper flakes.
Bake for 20-25 minutes, rotating every 5-7 minutes until veggies are tender and browning on the edges.
Notes
This recipe can also be made in the oven. Line a baking sheet with parchment and preheat oven to 375º. Arrange kebabs on the baking sheet.
MEDITERRANEAN CHICKEN KEBAB SALAD
INGREDIENTS:
1 lb skinless boneless chicken breast, cut into 1 inch cubes
For the marinade:
2 tbsp fresh squeezed lemon juice
1 tsp dried oregano
1 tsp garlic, crushed
kosher salt to taste
fresh ground black pepper to taste
For the salad:
1 1/4 cups cucumber, peeled
1 1/4 cups diced tomato
1/4 cup diced bell pepper
2 tbsp red onion, diced
1/4 cup black olives
1 1/2 tsp vinegar
1 1/2 tsp fresh lemon juice
2 tsp olive oil
1 tsp fresh dillweed
1 tsp fresh parsley
1/8 tsp dried oregano
salt and black pepper to taste
4 cups shredded lettuce
1/2 cup feta cheese, grated (omit for paleo)
lemon wedges for serving
DIRECTIONS:
Marinate the chicken at least 2-3 hours or overnight.
If using wooden skewers, soak in water at least 30 minutes if grilling outdoors.
Combine the first 12 salad ingredients (cucumbers through salt and black pepper, not the lettuce) and set aside in the refrigerator to let the flavors set.
Thread chicken on 4 skewers and cook on a hot grill (indoor or outdoor grill) until chicken is cooked though, about 10-12 minutes.
Divide lettuce between four plates, top with tomato-cucumber salad, fresh grated feta cheese and grilled chicken.
Serve with lemon wedges.
Steak Kebabs
Ingredients
Marinade
1/4 c olive oil
1/4 c soy sauce
1 1/2 tbsp fresh lemon juice
1 1/2 tbsp red wine vinegar
2 1/2 tbsp Worcestershire sauce
1 tbsp honey
2 tsp Dijon
1 tbsp garlic
1 tsp freshly ground black pepper
Kebabs
1 3/4 lbs sirloin steak (look for thicker steaks), cut into 1 1/4 inch pieces
8 oz button or cremini mushrooms , halved (unless they're really small, keep those whole)
2 - 3 bell peppers , cut into 1 1/4-inch pieces
1 large red onion diced into chunks (about 1 1/4-inch)
1 Tbsp olive oil , plus more for brushing grill grates
Salt and freshly ground black pepper
1/2 tsp garlic powder
10 wooden skewer sticks soaked in water for at least 30 minutes
Instructions
For the marinade:
In a mixing bowl whisk together all marinade ingredients.
For the kebabs:
Place steak into a gallon size resealable bag. Pour marinade over steak then seal bag while pressing out excess air and message marinade over steak. Transfer to refrigerator and allow to marinate 3 - 6 hours.
Preheat a grill over medium-high heat to about 425 degrees (partway through preheating clean grill grates if they aren't already clean). With veggies on cutting board, drizzle with oil and lightly toss to coat (I actually don't toss the onion because I like it to stay in chunks, when you thread the onion on layer in chunks about 2 - 3 slices so they don't burn up). Sprinkle veggies evenly with garlic powder and season with salt and pepper. To assemble kebabs layer steak and veggies onto kebabs in desired order, work to fit 4 steak pieces onto each kebab. Brush grill grates lightly with oil. Place kebabs on grill and grill until center of steak registers about 140 - 145 degrees for medium doneness, turning kebabs occasionally, about 8 - 9 minutes. Let rest for a few minutes then serve warm.
Mint & Honey Hawaiian Shrimp Skewers
Ingredients:
15 - 20 shrimp, peeled and deveined
1 tablespoon olive oil
1/4 cup soy sauce
2 tablespoons lime juice
1 teaspoon garlic, minced
2 tablespoons honey
1 teaspoon ginger, grated
1 teaspoon black pepper
1 cup pineapple, cut into 1 inch chunks
1 tablespoon freshly chopped mint
Wooden skewers, soaked in water for 20 minutes
Instructions:
In a measuring cup, stir together the oil, soy sauce, lime juice, ginger, garlic, honey and black pepper. Set aside half the mixture for brushing onto the shrimp while grilling.
Allow the shrimp to marinate in the mixture for 15 to 20 minutes.
Preheat the grill to medium heat. Thread the skewers with a chunk of pineapple alternating with a shrimp. Place the shrimp skewers on the grill and brush each side occasionally with the reserved marinade. Grill until the shrimp are pink, about 3 to 4 minutes per side. Garnish the skewers with the freshly chopped mint and serve immediately.
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