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Kabobs make for perfect party food, allowing guests to enjoy your grilling prowess while mingling. These kabob recipes for blissful finger-food combos are both enticing and easy for the most inexperienced of cooks to master. Before you get started, a few tips: always soak wood and bamboo skewers in water for 30 minutes prior to using them in order to avoid setting them on fire; use two skewers per kabob to avoid food slippage; and practice good hand hygiene while handling raw meat and poultry (when in doubt, wash ’em again).
6 Creative Kabob Recipes For The Grill:
Cajun Shrimp Kabobs
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Shrimp pack a lot of flavor into a small package, and this is especially true when grilled. To save yourself a headache, purchase tail-on shrimp that have already been peeled and deveined. For this recipe, which feeds up to 6 people, you’ll need 2 pounds of shrimp. In a cast-iron saucepan, combine 1 stick unsalted butter, 4 cloves minced or pressed garlic, 1 tablespoon Cajun spice, 1 tablespoon lemon juice, and 1/2 teaspoon salt. Heat on grill over medium-high heat, stirring occasionally, until butter has melted and marinade is uniform and bubbly. Pour half of marinade into a separate bowl (you’ll use half when the shrimp are raw; the other half when cooked, to avoid contamination). Slide 3 shrimp and 3 grape tomatoes, alternating shrimp with tomatoes, on each skewer; lay skewers on a flat surface, such as a baking tray, and brush marinade on each side of skewers. Grill over medium heat for 2 minutes per side. With a clean brush, coat both sides again with untouched batch of marinade before serving.
Greek Lamb Kabobs
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Lamb kabobs are all about the marinade. To make, combine 1/2 cup olive oil, 1/4 cup lemon juice, 2 tablespoons minced garlic, 1 1/2 teaspoons of oregano, and pepper to taste. Cut 2 pounds boneless leg of lamb into equal-sized chunks and add to marinade. Cover and chill for at least 4 hours or overnight. When ready to cook, heat grill to medium-high. Chop 2 red bell peppers, 3 small zucchini, and 1 red onion; toss in olive oil, salt to taste, and set aside. On skewers, alternate lamb with red bell pepper, zucchini, and red onion; salt. Grill for 10 minutes, turning every couple of minutes, or until cooked through. Serve with tzatziki sauce and pita bread.
Also: 6 Ways To Do Dessert On The Grill
Beer and Honey BBQ Kabobs
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Beer makes most things better, and poultry on the grill is no exception. Cut 4 chicken breasts into cubes. Make marinade by combining 1 cup beer, ½ cup honey, 1/4 cup soy sauce, 1 tablespoon olive oil, 1 teaspoon red pepper flakes, and 1 teaspoon Dijon mustard. Submerge chicken and marinate for at least 4 hours or overnight. When ready to cook, heat grill to medium-high. Thread chicken onto skewers and grill for 10 – 15 minutes, turning kabobs and brushing them with marinade as you go.
Swedish Meatball Kabobs
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Summertime…and the living is supposed to be easy, so you’re going to do this recipe in the un-fussiest way possible. The geniuses at McCormick have side-by-side seasoning and sauce packets that will trick everyone into thinking you’ve mastered your Swedish grandma’s meatball recipe. Simply work the contents of the seasoning packet into 1 pound of ground beef along with 1/3 cup water, then roll the mixture into 1 1/4-inch balls, and thread onto skewers. Combine 2 cups milk with sauce packet and whisk until smooth. Brush meatballs with sauce on all sides, then grill over medium heat for 10 minutes, turning occasionally and brushing with more sauce as you go along. Discard extra sauce and serve kabobs. Brag about the superiority of your (faux) family recipe.
Sweet and Spicy Salmon Kabobs
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Salmon is much less pretentious on a stick. The key is to keep it simple with a spicy dry rub. Cut 2 pounds skinless salmon filet into 1-inch cubes; set aside. Combine 2 tablespoons of brown sugar, 2 teaspoons of smoked paprika, 1 teaspoon of chili powder, and 1/2 teaspoon of cayenne pepper in large Ziploc bag. Add salt and pepper to taste. Add salmon to bag and shake until well-coated. Thread salmon onto skewers. Grill for 10 minutes on medium heat, turning occasionally until cooked through. Serve with a cooling side, like salad.
French Toast Kabobs
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This skewer doubles as a dessert or breakfast option. The most important element to French toast is, of course, the bread. The thicker, the better. Challah is ideal, sliced 3/4 inch thick. For each slice of bread you plan to grill, you’ll need 1 egg and 1 ounce milk (the fattier, the more flavorful the French toast), plus a splash of vanilla and a sprinkle of cinnamon. Whisk appropriate amounts of aforementioned ingredients in large bowl until uniform, then dredge both sides of each slice of bread in mixture. Heat grill to medium, oil grates, and cook French toast for 2 minutes each side. Slice French toast into wedges, then place on skewer, alternating with your choice of chopped fruit. Drizzle with maple syrup.
