5 Easy and Delicious Kabob Recipes for Outdoor Grilling Season

Grilling season is a time to dust off the BBQ, gather with friends and family, and indulge in the savory delights of cuisine prepared on an open fire. Kabob recipes are popular for backyard grilling and offer many flavorful and colorful meals.

 

From juicy marinated meats to fresh vegetables and savory spices, kabobs provide endless possibilities for creating mouthwatering dishes. So fire up the grill and get ready to enjoy a tasty and fun experience with these recipes.

 

What Is the Best Meat for Kabobs?

 

 

Selecting the best meat for your kabob recipes is pivotal in striking the right balance between tenderness and flavor. While there's no one-size-fits-all answer, certain meats tend to shine on the skewer.

 

Beef sirloin or tenderloin, for instance, brings a robust flavor and succulent texture that withstands the heat of grilling. The marbling in these cuts ensures juiciness and infuses the meat with a rich taste.

 

Alternatively, lamb offers a distinctive and slightly gamey profile, contributing a unique twist to your kabobs. Its natural fattiness imparts moisture and tenderness, making it a stellar choice for those seeking a departure from traditional beef.

 

Still, the choice is up to you. Experimenting with different kinds of meat allows you to tailor the skewers to your liking, ensuring a delightful and personalized outdoor dining experience.

 

Top 5 Best Grilled Skewer Recipes

 

If you're having a dilemma about what to eat at an outdoor gathering, why not try some BBQ skewers? Get ready to upgrade your grilling game and enchant your taste buds with these kabob recipes that will entice your guests to have some more.

 

1. Classic Beef Kabobs

 

 

Ingredients:

• 1 ½ pounds of beef (tenderloin or sirloin), cut into 1-inch cubes
• 2 Bell peppers, sliced
• 1 Onion, sliced
• 8 ounces Cherry tomatoes
• Wooden or metal skewers 

 

Marinade:

• 1/4 cup soy sauce
• 1/4 cup olive oil
• 2 tablespoons Worcestershire sauce
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• Pinch of salt and pepper

 

Instructions:

1. To make a marinade, mix soy sauce, olive oil, Worcestershire sauce, minced garlic, dried oregano, lemon juice, Dijon mustard, salt and pepper in a bowl.
2. Place the beef cubes in a bowl with a lid, and pour half the marinade over them. Ensure the Beef is well-coated. Refrigerate for at least 30 minutes to allow the flavors to infuse. 
3. At the same time, soak your wooden skewers in water for at least 30 minutes. 
4.  Set your grill to 375°F to 450°F (190°C to 232°C).
5. Thread the marinated beef cubes onto the skewers, alternating with bell peppers, onions, and cherry tomatoes for a colorful and flavorful mix.
6. Coat the grill grates with oil to avoid any sticking.
7. Place the skewers on the preheated grill, cooking for about 8-10 minutes, turning occasionally, until the meat reaches your desired level of doneness.
8. During the final minutes of grilling, apply the reserved marinade to the kabobs for an additional flavor.
9. Remove the skewers from the grill once the kebab is cooked to perfection and has a nice char.
10. Allow the kabobs to rest a few minutes before serving. This will enable the juices to redistribute and enhance the flavors.

 

2. Grilled Chicken and Vegetable Skewers

 

 

Ingredients:

• 1.5 lbs boneless chicken breasts, cut into 1-inch cubes
• 1 large red bell pepper, sliced
• 1 large yellow bell pepper, sliced
• 1 red onion, sliced
• 1 zucchini, sliced
• Wooden skewers 

 

Marinade:

• 1/4 cup olive oil
• 3 cloves garlic, minced
• 2 tablespoons soy sauce
• 1/4 cup vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• Pinch of salt and pepper to taste

 

Instructions:

1. Whisk together olive oil, minced garlic, soy sauce, honey, Dijon mustard, dried oregano, paprika, salt, and pepper in a bowl.
2. Place the chicken cubes in a sealable plastic bag or shallow dish. 
3. Pour half the marinade over the chicken, coating each piece. Refrigerate for at least 30 minutes to marinate.
4. At the same time, soak your wooden skewers in water for at least 30 minutes. 
5. Toss the bell peppers, red onion, and zucchini in a separate bowl with the remaining marinade. Let the vegetables marinate for about 15-20 minutes.
6. Preheat your grill between 375°F to 450°F (190°C to 230°C). Thread the marinated chicken, bell peppers, red onion, and zucchini alternately onto the wooden skewers.

8. Position the skewers on the preheated grill and grill for approximately 12-15 minutes, intermittently turning them, until the chicken is cooked and the vegetables attain a delightful touch of char.
9. Check for doneness by ensuring that its internal temperature reaches 165°F (74°C).
10. Take the skewers off the grill and allow it to rest for a few minutes before serving.

 

3. Shrimp and Pineapple Kabobs

 

 

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 1 fresh pineapple, cut into chunks
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 red onion, sliced
• Wooden or metal skewers

 

Marinade: 

• 1/4 cup olive oil
• 3 tablespoons soy sauce
• 2 tablespoons honey
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 1 teaspoon smoked paprika
• Pinch of salt and pepper to taste

 

Instructions:

1. Soak your wooden skewers in water for at least 30 minutes. 
2. Add olive oil, soy sauce, honey, minced garlic, ginger, smoked paprika, salt, and pepper in a bowl to create a flavorful marinade.
3. Put the shrimp into a bowl equipped with a lid. Pour half of the marinade over the shrimp, ensuring they are well-coated. 
4. Marinade the shrimp in the refrigerator for at least 15 minutes.
5. Toss the pineapple chunks, bell peppers, and red onion with the other half of the marinade in a separate bowl. Ensure the vegetables are evenly coated and set aside.
6. Preheat the grill to 375°F to 450°F (190°C to 230°C). 
7. Thread the marinated shrimp, pineapple, and vegetables onto the skewers, alternating between ingredients for a colorful presentation.
8. Place the skewers on the preheated grill. Grill for 2-3 minutes per side or until the shrimp are opaque and start to curl and the vegetables have a slight char.
9. Once grilled to perfection, transfer the kabobs to a serving platter.

 

4. Vegetarian Tofu and Mushroom Skewers

 

 

Ingredients:

• 1 block of firm tofu, pressed and cubed
• 8 oz button mushrooms, cleaned with stems removed
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 zucchini, sliced
• 1 red onion, sliced
• 8 ounces cherry tomatoes
• Wooden or metal skewers

 

Marinade:

• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/4 cup soy sauce
• 1 tablespoon maple syrup or agave nectar
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 2 tablespoons balsamic vinegar
• Pinch of salt and pepper to taste

 

Instructions:

1. Mix the olive oil, minced garlic, soy sauce, maple syrup, smoked paprika, dried oregano, balsamic vinegar, salt, and pepper in a bowl. 
2. Place the cubed tofu, mushrooms, bell peppers, zucchini, red onion, and cherry tomatoes in a large bowl. 
3. Pour the marinade over the ingredients and gently toss to coat evenly. Let the mixture marinate for 30 minutes, or refrigerate overnight for a more intense flavor.
4. At the same time, soak your wooden skewers in water for at least 30 minutes. 
5. Preheat your grill to 375°F to 450°F (190°C to 232°C). 
6. Thread the marinated tofu, mushrooms, and vegetables onto the skewers, alternating for a colorful presentation. 
7. Grill the assembled skewers for 10-15 minutes, turning occasionally.
8. Once the skewers are cooked to perfection, remove them from the grill. Enjoy this delightful, plant-based feast that's both satisfying and packed with savory goodness.

 

5. Teriyaki Salmon Kabobs

 

 

Ingredients:

• 1 pound fresh salmon fillets, cut into cubes
• 1 bell pepper, sliced
• 1 red onion, sliced
• 1 zucchini, sliced
• Wooden or metal skewers

 

Marinade:

• 1/2 cup soy sauce
• 1/4 cup mirin (Japanese sweet rice wine)
• 2 tablespoons sake (Japanese rice wine)
• 3 tablespoons brown sugar
• 2 cloves garlic, minced
• 1 teaspoon ground ginger
• 1 tablespoon sesame oil
• 1 tablespoon vegetable oil

 

Instructions:

1. Whisk together the soy sauce, mirin , sake , brown sugar, minced garlic, grated ginger, sesame oil, and vegetable oil in a bowl. 
2. Put the salmon cubes in a shallow dish and pour half the teriyaki marinade over the salmon, ensuring each piece is well-coated. Set aside for at least 30 minutes.
3. At the same time, soak your wooden skewers in water for at least 30 minutes. 
4. Keep aside the excess marinade to use for basting while grilling.
5. Preheat your grill to 375°F to 400°F (190°C to 205°C). 
6. Thread the marinated salmon cubes onto skewers, alternating with bell pepper , red onion , and zucchini.
7. Grill the assembled skewers for 4-5 minutes per side, basting with the reserved teriyaki marinade. The salmon should flake easily with a fork and have a delicious caramelized exterior.
8. Remove the skewers from the grill once the salmon is cooked to perfection.

 

From Grill to Table with Flavorful Kabob Extravaganza

 

 

As the tantalizing aromas waft through the air and the sound of laughter mingles with the crackle of the grill, it becomes clear that the allure of kabob recipes extends beyond the plate. These easy and delicious foods fill the taste buds and create moments of joy and connection.

 

So, gather your friends and family, fire up the grill, and let the skewers become the centerpiece of your outdoor gatherings. With each bite, you're not just savoring the flavors but embracing the spirit of al fresco dining.

 

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