Easy Kebab Recipes
Fire up the grill and get cooking with skewered dishes. They’re oh-so-easy and delicious!
Bring home some coastal flavor with pineapple and peppers skewered between chicken and other veggies. We hear these kebabs taste just as good with shrimp, as well!
For a vegetarian option, swap out the sausage for another type of fish and adjust the amount of chipotle peppers for sensitive palates.
- Recipe: Seafood Kebabs
To give these kebabs an even bigger kick of flavor, weave in a few bay leaves in between the pork, sausage, and onions on the skewer.
- Recipe: Pork-and-Chorizo Kebabs
Don’t limit yourself to the vegetables listed in this recipe. Experiment with different combos for new flavors and results every time.
- Recipe: Grilled Veggie Kebabs
Give the sauce a chance even if BBQ isn’t your thing. It’s got the perfect ratio of spicy and sweet that’s great for dipping.
To save prep time, let butter sit at room temperature about an hour before starting to prepare the meal.
- Recipe: Grilled Shrimp Kebabs
Garnish these tasty kebabs with lime wedges for decoration and additional island flavor.
- Recipe: Tequila-Lime Seafood Kebabs
Feel free to substitute regular skewers for the rosemary branches if the flavor is too strong for you. For just a taste of rosemary, add a few leaves to the plastic bag mixture.
For a bargain-friendly version, pick a more affordable cut of beef -- such as chuck round or flank -- and weave thin strips onto skewers.
- Recipe: Beef Tenderloin Yakitori
You can substitute cubed chicken or beef for the lamb in this easy and flavorful dish. If you don’t have Greek seasoning, combine a little dried mint and ground cumin with dried Italian seasoning.
Andouille is a spicy smoked sausage popular in Cajun dishes. You can substitute your favorite smoked sausage.
- Recipe: Shrimp-and-Andouille Brochettes
If you can’t find mirin in your grocery store’s Asian foods aisle, substitute 1 tablespoon sugar dissolves in ½ cup rice wine vinegar or vermouth.
- Recipe: Chicken Yakitori
Frozen, packaged pound cake works well here; the dense texture cuts evenly and doesn’t crumble. Use homemade or deli pound cake if desired, but steer clear of varieties with nuts and chocolate chips, which make skewering tricky.
This recipe is ideal for leaner and tougher cuts of beef such as flank, skirt, or hangar steak, as well as thin cuts of round. Thinly slicing and marinating helps tenderize and add flavor to the meat.