RECIPES
KABOBS
WHAT IS A KABOB, ANYWAY?
Kabobs (or kebabs) are skewered pieces of meat, veggies, or other tasty morsels grilled or roasted until smoky, juicy, and irresistible. The word "kebab" comes from the Arabic kabāb, meaning "to burn" or "to roast," and versions of this dish span the globe—Middle Eastern shish kebabs, Japanese yakitori, Greek souvlaki, and even American backyard kabobs all fall under the delicious umbrella of food-on-a-stick.
BASIC KABOB RECIPE
INGREDIENTS:
1.5 lbs of protein (chicken, beef, tofu, shrimp, etc.)
2 cups vegetables (bell peppers, onions, mushrooms, zucchini, etc.)
1/3 cup olive oil
2 tbsp lemon juice or vinegar
2 cloves garlic, minced
1 tsp salt
½ tsp pepper
Optional: herbs (oregano, thyme) or spices (paprika, cumin)
INSTRUCTIONS:
PREP:
Cut meat or protein into 1½-inch cubes. Chop veggies to a similar size.
Marinate: Mix oil, acid, garlic, salt, pepper, and any herbs/spices in a bowl. Add meat and veg, and marinate for 30 minutes to 2 hours.
Assemble: Thread alternating pieces of meat and veggies onto skewers. Don’t overcrowd!
On the Grill:
Preheat grill to medium-high.
Oil the grates.
Grill skewers 10–12 minutes, turning every 2–3 minutes, until meat is cooked through and lightly charred.
In the Oven:
Preheat oven to 425°F (220°C).
Line a baking sheet with foil and place kabobs on a wire rack or directly on the sheet.
Bake for 20–25 minutes, turning halfway through, until browned and cooked through. Broil for 1–2 minutes at the end for extra color.
10 CREATIVE KABOB RECIPES
LEMON CHICKEN KABOBS
Tender chicken cubes with red onion, zucchini, and bell pepper, marinated in lemon juice, garlic, and rosemary.
STEAKHOUSE SKEWERS
Beef sirloin, mushrooms, pearl onions, and cherry tomatoes with a bold Worcestershire-garlic marinade.
MEDITERRANEAN LAMB KABOBS
Lamb chunks with red onion and eggplant, marinated in olive oil, oregano, garlic, and a touch of cinnamon.
SHRIMP & PINEAPPLE KABOBS
Jumbo shrimp, pineapple chunks, red bell pepper, and red onion with a sweet chili-lime marinade.
TERIYAKI SALMON SKEWERS
Salmon cubes, snow peas, and scallions glazed in teriyaki sauce and finished with toasted sesame seeds.
GREEK VEGGIE KABOBS
Zucchini, cherry tomatoes, red onion, mushrooms, and halloumi cheese with olive oil, oregano, and lemon zest.
SPICY TOFU SKEWERS
Firm tofu, bell peppers, mushrooms, and snap peas marinated in sriracha-soy-lime sauce.
BBQ PORK & PEACH KABOBS
Pork tenderloin chunks with fresh peach slices, red onion, and a brown sugar-bbq glaze.
CAPRESE KABOBS
Skewer mozzarella balls, grape tomatoes, and basil leaves. Drizzle with balsamic glaze. No cooking required!
BREAKFAST KABOBS
Chunks of sausage, roasted potato, bell pepper, and mini pancakes. Serve with a drizzle of maple syrup post-cook.
KABOB TIPS & TRICKS
Soak wooden skewers in water for 30 min to prevent burning.
Par-cook dense vegetables like potatoes or carrots before skewering.
Keep similar cook times together—or use two skewers (one for meat, one for veg).
Rest cooked kabobs a few minutes before serving to keep juices in.
Stick a Fork in It (Or, You Know… a Skewer)
Kabobs are the ultimate summer flex—simple, satisfying, and endlessly customizable. Whether you're firing up the grill or roasting in the oven, there's something undeniably joyful about food on a stick. With bold marinades, colorful veggies, and skewers that suit every taste, these recipes bring the party to your plate. So grab some sticks, raid the fridge, and let your inner kabob artist run wild—because dinner just got a whole lot more fun (and a lot easier to clean up).