Stick it to ’em: 4 Mouthwatering kabob recipes

As the weather warms up, get creative and serve up your favorite foods kabob style. Here are four varieties to get you started!

It’s easy to make an entire summertime meal of creative kabobs. Serving these bite-sized combinations on sticks makes them easy to serve and fun to eat. Try one of these four recipes at your next summer gathering.

Caprese Kabobs

A caprese salad with tomatoes, basil and mozzarella is a summer classic. Serve these fresh, bright skewers straight out of the refrigerator with balsamic vinegar.

Caprese salad kabobs

Serves 6


  • 1 pint cherry tomatoes
  • 20 leaves fresh basil
  • 6 ounces mozzarella, cut into cubes
  • 2 tablespoons balsamic vinegar


  1. Thread tomatoes, basil and mozzarella onto wooden skewers. Arrange on a serving plate and refrigerate, covered, for up to 24 hours. Just before serving, remove the kabobs from the refrigerator and drizzle with balsamic vinegar.

Potato Asparagus Kabob

Grilled vegetable kabobs

Don’t forget to eat your vegetables! Vegetables work great on kabobs, and just about any combination will do. Just be sure to cut them so that they are a uniform thickness (this will help them to cook evenly). Brush the vegetables with olive oil and cook them on the grill, or roast them in the oven. Want something more? Serve your vegetable kabobs with a quick and easy homemade ranch dressing.

Vegetables recommended for kabobs:

  • potatoes
  • asparagus
  • onions
  • tomatoes
  • carrots
  • zucchini
  • green beans
  • broccoli
  • cabbage wedges
  • bell peppers

Greek Chicken Kabob

These chicken kabobs are seasoned with oregano and become temptingly fragrant on the grill. To finish, squeeze fresh lemon juice over the kabobs and serve with homemade tzatziki sauce (a refreshing yogurt sauce with cucumber and dill).

Greek chicken kabobs

Serves 6


  • 12 ounces chicken breast, cut into cubes
  • 4 tomatoes, cut into wedges
  • 1 red onion, cut into wedges
  • 1 tablespoon olive oil
  • 2 teaspoons dried oregano
  • Salt and pepper to taste
  • Lemon wedges


  1. Thread chicken, tomatoes and red onion onto wooden skewers. Arrange on a serving plate and brush with olive oil. Sprinkle dried oregano over the kabobs and season with salt and pepper. Refrigerate, covered, for up to 24 hours.
  2. To finish, cook the kabobs on a hot grill until the chicken is cooked through (the chicken should register 165 degrees F in the center). Transfer to a clean serving plate and squeeze lemon wedges over the top. Serve immediately.

Brownie and Fruit Kabobs

Finish your summer meal with this sweet treat of layered brownies and strawberries. You might want to make a few extra — these will go fast!

Brownie and strawberry dessert kabobs

Serves 6


  • 1 batch (8 x 8-inch pan) of brownies, cooled completely and cut into cubes
  • 1 pint strawberries, quartered


  1. Thread brownies and strawberries onto wooden skewers. Arrange on a serving plate and refrigerate, covered, for up to 24 hours. About an hour before serving, remove from the refrigerator and allow to come to room temperature.

quick Tip:

Get kids involved! Arranging fruits and vegetables for kabobs is a great way to practice patterns.  (However, putting ingredients on the skewers should only be done by kids who are old enough to do so safely — those sticks are sharp!)

More recipes to try on the grill

Grilled shrimp, peppers and clementine panino
Honey chipotle and lime grilled chicken kabobs
Asian grilled chicken