Grilling Kabobs for Dinner

Grilling Kabobs for Dinner

Grilling Kabobs for Dinner
By Brenda Hyde

I love kabobs! Just the name alone bring smiles to my kid's faces. Something about serving the meat and vegetables on a stick makes the meal festive and fun. They take a little preparation, but it's worth it. Serve any of these recipes on a bed of rice, with a loaf of fresh bread and fresh fruit for dessert. You can also serve them with a simple salad, muffins and a light fruit salad afterwards.

Be sure to soak your skewers for an hour or so if they are wooden; this will keep them from burning. The metal skewers are also very inexpensive and would be a good thing to have on hand. Most marinades can be used afterwards as a baste as you are grilling. However, to be safe, boil the marinade for a few minutes on top of the stove after you have removed your meat, then baste your kabobs with a brush during grilling.

Pork Spiedini


2 pounds boneless pork, cut into 1 inch cubes
3/4 cup olive oil
1 tablespoon Worcestershire sauce
1 tsp. dried thyme
2 tsp. black pepper
1/2 tsp. cayenne
3/4 cup vinegar
4 tablespoons lemon juice
1 tablespoon dried oregano
2 cloves garlic, minced
1 tsp. salt
6 thick slices Italian bread

Mix together first 11 ingredients, place in sealable bag and refrigerate 4-24 hours; thread onto skewers. Grill over hot coals, basting with reserved marinade, for 4-5 minutes; turn and grill another 4-5 minutes. Serve on bread. 6 servings.

Shrimp and Vegetable Kabobs

1 1/2 pounds unpeeled medium fresh shrimp
1 8 ounce bottle Italian dressing
1/4 cup Parmesan cheese
1/4 cup water
1/2 tsp. dried crushed red pepper
1 large onion, cut into chunks
16 small fresh mushrooms
2 small zucchini, cut into 1 inch slices
1 large green pepper, cut into 1 inch pieces

Peel shrimp, leaving tails intact; devein, if desired. Combine salad dressing,cheese, water and pepper. Place shrimp and dressing in a large shallow dish. Cover and marinate in refrigerator for 3-4 hours, stirring occasionally. Drain shrimp, reserve marinade. Bring marinade to a boil over high heat; remove and set aside. Alternate shrimp and vegetables on 8 12 inch skewers. Grill, uncovered, over medium coals or gas grill. 3-4 minutes on each side, until shrimp turns pink. Baste with marinade frequently. 4 servings.

Grilled Fajita Kabobs

1 1/4 pounds steak
1/3 cup Italian dressing
3 tablespoons lime juice
2 green bell peppers, cut into chunks
2 medium onions, cut into chunks
8 medium flour tortillas, warmed

Soak bamboo skewers ten minutes. Trim fat from steak, cut into 1 inch cubes. In a small bowl combine dressing and lime juice. Thread beef, peppers and onions onto the skewers, brush with dressing. Grill 10-15 minutes until all is done. Season with salt if you wish. Serve on tortillas with salsa.

Vegetable Bratwurst Kabobs

2 medium onions
2 medium summer squash
1/2 cup oil
1/4 cup wine vinegar
1 clove garlic
1/2 tsp. salt
1/2 tsp. dried oregano
1/2 tsp. dried thyme dash pepper
1 pound bratwurst
2 red or green sweet peppers

Cut meat and vegetables into 1 inch chunks. Combine oil, herbs, vinegar and garlic. Add vegetables and meat and marinate several hours. Drain, reserving marinade. On four long skewers, thread meat and vegetables, alternating order. Grill over medium coals or heat about 15 minutes, turning and brushing frequently with marinade. Makes 4 servings.

Beef and Mushroom Kabobs

1 pound sirloin steak
1 medium green or red pepper
2 tablespoons oil
2 tsp. Dijon mustard
1/2 tsp. dried oregano
12 large mushrooms
1 tablespoon each lemon juice and water
1 tsp. honey
1/4 tsp. pepper salt to taste

Trim fat, and cut steak into 1 inch cubes. Whisk together oil, lemon juice, water, mustard,honey, oregano and pepper in large bowl. Add beef, pepper and mushrooms, which have been cut into chunks., turning to coat. Thread onto skewers, alternating. Grill for 9-12 minutes, turning occasionally.

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