When you want to entertain outdoors, but don’t want to stand over a hot grill for hours smoking something or waiting on large proteins to reach their optimal temperature, kebabs are a fabulous solution! They scream “party mode” for grilling season. Using quick-cook cuts of meat, veggies, and even sweets, you can prep them ahead of time and quickly serve them, giving you time to mingle with family and friends. Plus, kebabs are packed with bite-sized flavor, allowing guests to experience unique combinations of ingredients and flavors. Besides … what is more fun than food on a stick?!
SWEET AND SAVORY PEACH BACON KEBABS
This is the ultimate go-to grilled appetizer in my house. Prep ahead and have hot and ready with a nice cocktail as guests arrive. It is a teaser of the greatness to come.
- 2 tablespoons of orange juice, fresh
- 2 tablespoons butter
- 2 tablespoons honey
- 1 green onion, chopped
- 12 peaches, pitted and each cut into 12 wedges
- 12 slices bacon, halved
- 24 large toothpicks, soaked in water for 15 minutes
In a saucepan over medium-high heat, add orange juice, butter, honey and green onion. Bring to a boil and simmer for about 1 minute. Remove from heat and allow to cool. Wrap a peach wedge with a half slice of bacon and place on a toothpick. Repeat until all bacon and peaches are used. Place in a baking dish and coat with sauce. Cover and marinate for 10 minutes. Grease your grill grates and heat to 450. Grill kebabs until bacon is crispy, turning once, about 1 to 2 minutes per side.
STICKY CHICKEN THIGH KEBABS
Sticky and divine! These kebabs are a fun spin on classic barbecue and are sure to become a grilling staple. Make extra sauce and use on other proteins as well! Enjoy with a rice dish and grilled veggies, using the extra sauce for flavor.
- 2 tablespoons olive oil
- 1/3 cup onion, finely chopped
- 4 cloves garlic, grated
- 2 tablespoons fresh ginger, grated
- 3/4 cup ketchup 1/2 cup molasses
- 1/2 cup soy sauce
- 1/2 tablespoon grape jelly
- 1 tablespoon sesame oil
- 3/4 teaspoon cayenne pepper
- 2 pounds boneless skinless chicken thighs, diced into 1 1/2-inch cubes
- 1 pineapple, peeled and cut into
- 1 1/2-inch chunks
Heat a 12-inch skillet on medium-low. Add olive oil and onions and saut until tender. Add garlic and ginger and cook for 2 minutes. Combine ketchup, molasses, soy sauce, jelly, sesame oil and cayenne in a bowl; whisk together. Add to the skillet and simmer gently for 10 minutes. Remove from the heat and allow to cool completely. Once the sauce is cooled, pour 3/4 of it over the chicken and allow to marinate for 20 minutes in the refrigerator. Once marinated, place the chicken and pineapple (alternating) on the skewers. If using wooden skewers, soak for at least 20 minutes in water. Grease grill grates with olive oil before preheating to 400 degrees. Place skewers on the grill; cover and cook for 8 to 10 minutes. Uncover and use tongs to turn the chicken skewers. Brush with sauce and continue to cook for 5 more minutes. Turn, brush again, and cook for 2 to 3 more minutes. Serve with leftover sauce (not from the marinade) and enjoy!
GRILLED HERBED CHERRY TOMATO KEBABS
You can usually find good cherry tomatoes any time of year. When charred, they almost caramelize, and the balsamic adds a smokiness that is insanely flavorful.
- 1/3 cup olive oil
- 2 tablespoons aged balsamic vinegar
- 4 garlic cloves, minced
- 1/2 tablespoon fresh thyme, minced
- 1/2 lemon, juiced
- 24 cherry tomatoes
- Salt and pepper
Whisk together first five ingredients (oil through lemon) in a large bowl. Add tomatoes to the mixture (stems are fine to leave on). Cover and allow to marinate for 15 to 20 minutes. If using wooden skewers, soak for at least 20 minutes in water. Grease grill grates with olive oil before preheating to 400 degrees. Remove tomatoes from the marinade and skewer 4 tomatoes on each skewer. Season with salt and pepper. Place on the grill, flipping once until slightly charred on both sides, about 2 minutes per side.
STICKY CHICKEN THIGH KEBABS
Sticky and divine! These kebabs are a fun spin on classic barbecue and are sure to become a grilling staple. Make extra sauce and use on other proteins as well! Enjoy with a rice dish and grilled veggies, using the extra sauce for flavor.
- 2 tablespoons olive oil
- 1/3 cup onion, finely chopped
- 4 cloves garlic, grated
- 2 tablespoons fresh ginger, grated
- 3/4 cup ketchup
- 1/2 cup molasses
- 1/2 cup soy sauce
- 1/2 tablespoon grape jelly
- 1 tablespoon sesame oil
- 3/4 teaspoon cayenne pepper
- 2 pounds boneless skinless chicken thighs, diced into 1 1/2-inch cubes
- 1 pineapple, peeled and cut into 1 1/2-inch chunks
Heat a 12-inch skillet on medium-low. Add olive oil and onions and saut until tender. Add garlic and ginger and cook for 2 minutes. Combine ketchup, molasses, soy sauce, jelly, sesame oil and cayenne in a bowl; whisk together. Add to the skillet and simmer gently for 10 minutes. Remove from the heat and allow to cool completely. Once the sauce is cooled, pour 3/4 of it over the chicken and allow to marinate for 20 minutes in the refrigerator. Once marinated, place the chicken and pineapple (alternating) on the skewers. If using wooden skewers, soak for at least 20 minutes in water. Grease grill grates with olive oil before preheating to 400 degrees. Place skewers on the grill; cover and cook for 8 to 10 minutes. Uncover and use tongs to turn the chicken skewers. Brush with sauce and continue to cook for 5 more minutes. Turn, brush again, and cook for 2 to 3 more minutes. Serve with leftover sauce (not from the marinade) and enjoy!
GRILLED HERBED CHERRY TOMATO KEBABS
You can usually find good cherry tomatoes any time of year. When charred, they almost caramelize, and the balsamic adds a smokiness that is insanely flavorful.
- 1/3 cup olive oil
- 2 tablespoons aged balsamic vinegar
- 4 garlic cloves, minced
- 1/2 tablespoon fresh thyme, minced
- 1/2 lemon, juiced
- 24 cherry tomatoes
- Salt and pepper
Whisk together first five ingredients (oil through lemon) in a large bowl. Add tomatoes to the mixture (stems are fine to leave on). Cover and allow to marinate for 15 to 20 minutes. If using wooden skewers, soak for at least 20 minutes in water. Grease grill grates with olive oil before preheating to 400 degrees. Remove tomatoes from the marinade and skewer 4 tomatoes on each skewer. Season with salt and pepper. Place on the grill, flipping once until slightly charred on both sides, about 2 minutes per side.
BANANA FRENCH TOAST KEBABS
The dessert of kebabs! The brown sugar caramelizes like bananas foster to add the best nutty-sweet flavor. Kiddos especially will love this one.
- 1 1/2-pound loaf of crusty bread (I love sourdough)
- 2 cups half and half
- 4 large eggs
- 3 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1 teaspoon vanilla extract
- Butter
- 7 bananas cut into 1/2-inch slices
- About 45 wooden skewers
Cube the bread into 1-inch cubes and set aside. Whisk together half and half, eggs, brown sugar, cinnamon, nutmeg and vanilla. Lightly coat a nonstick frying pan with butter over medium heat. Dip the cubes in the halfand- half mixture and allow to soak for a few seconds. Arrange a single layer of cubes in the pan with space in between each cube and cook for about 1 to 2 minutes, then flip and cook 1 to 2 minutes more. Remove from the pan and set aside. Repeat until all the bread is used. To serve, alternate bread and banana on a skewer. We suggest caramel sauce for drizzling too!
WHISKEY COBBLER COCKTAIL
I love this cocktail with kebabs! Barbecue offerings tend to be a little sweet, so the slight bitterness and citrus notes in this cocktail work beautifully. Looking at the recipe, you might think it’s too intense, but it is surprisingly refreshing. Makes two servings.
- 6 orange slices, divided
- 1 ounce simple syrup
- 4 ounces whiskey
- Club soda to fill
- 2 cocktail cherries
Add 4 orange slices and simple syrup to shaker and muddle. Add whiskey and ice. Shake! Pour into rocks glass and add club soda to fill. Garnish each glass with an orange slice and cocktail cherry. Enjoy! ✦