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Stick it to 'em: 4 mouthwatering kabob recipes

Patricia Conte has a background in marketing communications and works as an independent writer. In 2010, she was given the opportunity to combine her love of writing and food when she started as a contributing writer for the Food channel...

Now spear this!

Call them skewers, kabobs or spears, but they all refer to the great grilled creations that come along during the summer months when your grill is pretty much your most-used appliance. Kabobs make mealtime entertaining and fun!
Sausage pineapple kebab

With all the lovely produce that's in season, don't let your kabobs get boring. Try a variety of meats, fish, vegetables and even fruit to add to your skewers for a wonderful meal.

What's your point?

Have you ever wondered what you could actually grill to make a tasty kabob? The sky's the limit! Consider using the following to make your tasty point:

  • Nectarines
  • Pineapple
  • Plums
  • Seedless grapes
  • Orange wedges
  • Cherry tomatoes
  • Jalapeño peppers
  • Potatoes
  • Green beans
  • Broccoli
  • Asparagus
  • Zucchini
  • Tofu
  • Mini meatballs
  • Sausage
  • Pork loin
  • Chicken breasts
  • Salmon

Check out these fruit and vegetable recipes for the grill >>

Kabob tips

Putting kabobs together is pretty simple stuff, and it makes a fun meal. There are a few things to keep in mind when preparing kabobs:

  • Metal skewers are reusable and they hold up, but they can get hot after grilling. Make sure to remove the food from metal skewers before serving.
  • Wooden skewers are disposable, but they can burn over the grill flame. Make sure to soak them in water for about 10 minutes before placing on the grill. When cooking, keep each piece of food snug against the next one to help protect the wood.
  • Most kabob concoctions do well over a medium-high heat on the grill. Be sure to check the cooking time and temperatures for different meats, poultry and fish with a food thermometer. Check out the safe minimum internal temperatures from the USDA:
    • Whole poultry: 165 degrees F
    • Poultry breasts: 165 degrees F
    • Ground poultry: 165 degrees F
    • Ground meats: 160 degrees F
    • Beef, pork, lamb and veal (steaks, roasts and chops): 145 degrees F and allow to rest at least three minutes.

Learn about the different cuts of beef >>

Up next: kabob recipes >>

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