Kabob Recipes Perfect for Your Grill

In the spring, summer and even fall, I just love kabobs of any kind. Here are a few of my favorites. I think you will enjoy them.

Kel's Greek Pork Kabobs

2 lbs boneless pork

½ cup lemon juice

1 garlic clove, minced

1 ½ tablespoon oregano

1 teaspoon thyme

2 tablespoons red wine vinegar

Salt

Ground black pepper

Cut pork in 1" cubes. Mix lemon juice, garlic, oregano, thyme, red wine vinegar, salt and pepper to taste. Marinate pork and ingredients for 2 to 4 hours.

Put pork on skewers and cook 15 minutes until cooked on medium heat grill. Serve over rice or salad. Makes about 12 skewers.

Swordfish Kabobs

1 lbs fresh swordfish, cut into 1" pieces

½ orange peel, ground

¼ cup orange juice

2 tablespoons dry sherry

2 tablespoon cooking oil

1 garlic, minced

1 tablespoon salt

¼ ground black pepper

8 green onions cut into 2" pieces

4 plums, pitted and quartered

1 orange, cut into chunks

Combine orange peel, orange juice, sherry, oil, garlic, salt and pepper pour over fish and then marinate in a plastic bag with all juices 4 to 6 hours.

Drain fish, keeping the marinade. On skewers alternate fish, onions, plums and orange cloves. I put each skewer with one item only because different items cook at different times, but you do it as you wish.

Put on medium high heat on the barbecue and brush with marinade. Cover and grill about 10-12 minutes.

Teriyaki Kabobs

1 lbs beef cut in 1" chunks

8 ¼ oz can of pineapple chunks

3 tablespoons soy sauce

1 tablespoon brown sugar

1 tablespoon cooking oil

1 garlic, minced

Ground black pepper to taste

1 medium red pepper cut in 1" pieces

1 medium green pepper cut in 1" pieces

¼ spoon sesame seed

In bowl combine pineapple juice from can, soy sauce, brown sugar, oil, garlic and pepper. Marinate in bag with beef for 2 to 8 hours.

Put on skewers as you wish. Cook 12 to 14 minutes.

Chicken & Veggie Kabobs

4 large boneless chicken breasts cut into 1" cubes

½ cup lemon juice

2 tablespoons honey

2 tablespoon cooking oil

1 tablespoon parsley

1 tablespoon basil

1 tablespoon oregano

2 cloves garlic, minced

8 small potatoes cut in halves

2 cups broccoli flowerets

¼ teaspoon lemon pepper seasoning

For marinade, mix lemon juice, honey, oil, parsley, basil, oregano and garlic. Pour over chicken and marinade for 2 to 4 hours.

Cook potatoes and then add and cook broccoli in saucepan.

Put potatoes, meat and broccoli on skewers and sprinkle with lemon pepper seasoning. Cook on grill about 15 minutes.

Shrimp & Fruit Kabobs

1 ½ frozen shrimp

1 cup barbecue sauce

2 tablespoons oil

1 teaspoon of ginger

2/3 cup unsweetened pineapple juice

¼ of a fresh pineapple sliced crosswise

1 medium papaya, seeded, peeled and cut up

3 medium kiwi, peeled and cut

Peel and devein shrimp. Mix together barbecue sauce, pineapple juice, oil and ginger. Brush shrimp with sauce. Put shrimp and grill and brush every few minutes. Cook until pink. You can either cook the fruit on skewers or eat fresh.

Veggie Kabobs

8 small potatoes quartered

8 baby squash

4 red peppers cut into 1" cubes

8 red onions, halved

8 baby zucchini, cut into cubes

¼ cup oil and vinegar dressing

1 teaspoon rosemary

1 garlic, minced

Mix together, dressing, rosemary and garlic. Put veggies on skewers. I recommend each skewer has only one veggie as they all cook at different times. Brush with marinade often. Cook 12 to 15 minutes over medium high grill.

Breakfast Kabobs

1/3 cup of sugar

1 teaspoon ground cinnamon

4 brown and serve rolls, quartered

¼ cup of butter, melted

8 oz Canadian style bacon, sliced

Fruit, whatever kinds you like such as bananas, kiwi, orange and strawberries

In small mixing bowl combine sugar and cinnamon. Brush rolls with melted butter and sprinkle sugar/cinnamon mixture on them.

On skewers have bread and bacon. Put fruit on another skewer if you like them hot.

Cook 10 to 12 minutes. This is so unusual and the bread is amazing.

Source: Gas Grill Cookbook, Grill It Right cookbook