While most people traditionally make shish kabobs out of a combination of grilled meat and vegetables, I like to have fun with them. What’s great about shish kabobs is that the possibilities are only limited by what you can thread onto a stick. By utilizing skewers, you can turn a fancy meal into something just as delicious but more appropriate for a casual dinner party- think chunks of steak and baby bella mushrooms served with Bordelaise sauce and blue cheese crumbles. Or, you can take something that traditionally might be considered casual and add a little more excitement to it, such as skewering components of an antipasto tray– marinated artichokes, semi-soft cheese, prosciutto, olives, and roasted red peppers. This makes a great addition to a cocktail party.
One reason traditional-style shish kabobs are so popular at picnics and backyard barbecues is that they are inexpensive. By cutting meat into smaller portions and combining it with other items you’re cutting back on the portion size for each person. This makes shish kabobs a great option for those who are trying to trim back their budget or are looking for a way to feed a lot of people without shelling out a lot of money.
I’ve included both traditional and non-traditional recipes in this article to help get you started. After you try a few of these recipes you should feel confident enough to create your own shish kabob meals or snacks according to your own tastes and preferences. Remember, you’re limited only by what you can skewer onto a stick!
Caprese Salad Skewers
fresh mozzarella cheese balls (small size)
assorted small heirloom tomatoes
fresh basil leaves
extra virgin olive oil
sea salt and freshly ground black pepper
wooden skewers
In a medium size bowl, place tomatoes, cheese, and basil leaves. Pour over a small amount of olive oil, then toss to coat the cheese, tomatoes, and basil. Sprinkle on sea salt and freshly ground black pepper.
Thread onto wooden skewers alternating cheese, tomato, and basil leaves. Sprinkle over more sea salt and freshly ground pepper, if desired. Serve on a platter garnished with additional basil or other herbs. This recipe is great for a small get together or to serve at a cocktail party.
Home Fries on a Stick
fingerling potatoes
pearl onions
garlic
fresh oregano
melted butter
coarse salt and ground pepper
fresh oregano
wooden or metal skewers
Parboil the potatoes for 10 minutes. Remove from pot and allow to cool. Immerse the pearl onions into the boiling water and boil for one minute. Remove from pot. Slice the root ends off of the onions and peel off the skin. While the potatoes are brought down to room temperature, finely mince the oregano and the garlic. Melt a few tablespoons of butter and add the oregano and garlic to it. Skewer the potatoes and onions, alternating each. Using a grill brush, completely coat the potatoes and onions with a layer of the butter mixture. Season lightly with salt and pepper. Cook on a grill pan for 10 minutes until browned and lightly crispy, turning halfway through the cooking time. These are great to serve with a casual brunch or as a side dish to a juicy steak.
Asian Barbecued Chicken Kabobs
2 pounds boneless, skinless chicken thighs, cut into 1-inch cubes
white button mushrooms, stems removed
red bell peppers, seeded and cut into chunks
red onions, chopped into 1-inch chunks
pineapple chunks, either canned or fresh
2 tablespoons olive oil
2 tablespoons soy sauce
2 tablespoons honey barbecue sauce
1-inch piece of ginger, peeled and finely grated
3 cloves garlic, finely minced
1/2 teaspoon red pepper flakes
coarse salt and freshly ground black pepper
metal grill skewers
Combine vegetables and chicken chunks in a mixing bowl. Make marinade- combine olive oil, soy sauce, honey barbecue sauce, garlic, red pepper flakes and ginger and pour over chicken and vegetables. Allow to marinate 20-30 minutes before grilling, Prior to grilling thread the chicken and vegetables onto skewers. Grill over medium coals for 10-12 minutes, turning occasionally, until chicken is no longer pink in center and internal temperature reaches 165 degrees on a meat thermometer. These are great for picnics or family dinners. We like serving ours over steamed brown rice.
Vegetarian Veggie Fajita Kabobs
Your choice of vegetables. Some options to consider: onions, broccoli, summer squash or zucchini, mushrooms, colored bell peppers, hot peppers, small tomatoes, avocado chunks, lime wedges.
extra virgin olive oil
salt and pepper
to serve: fresh cilantro, lime wedges, sour cream or salsa, flour tortillas
wooden or metal skewers
Lightly coat the vegetables of your choice in olive oil, then thread onto skewers. Season with salt and pepper. Cook over a grill pan or barbecue grill for 10-12 minutes over medium heat, turning occasionally, until vegetables are heated through.
To serve, remove vegetables from skewers into a warm flour tortilla and garnish with fresh cilantro, sour cream or salsa, and a squeeze of fresh lime juice.
We really enjoy making these outside on our grill in the summer when we don’t want to heat up the inside of the house too much.
Fruit Kabobs with Fruit Dip
For the dip: Mix together one 8 ounce brick of softened cream cheese, 1 cup of marshmallow fluff, and 1 tablespoon of almond extract and beat it until the lumps are gone and the mixture is smooth and creamy. You may even consider making a second batch to keep in the fridge just in case the first batch doesn’t make it through the party. This dip is so delicious it will be enjoyed by all.
To make the skewers: Using a package of wooden grill skewers, thread on different types of fruit. You can use anything you’d like, but I prefer to use fruit that is in season. Some options to consider are blueberries, blackberries, raspberries, strawberries, cherries, pineapple, kiwi, cantaloupe, honeydew, peaches, and watermelon. You can either thread the fruit by alternating colors or even thread one type of fruit per skewer. Display the colorful fruit kabobs on a large classic white tray and not only will you have a delicious and healthy dessert but you’ll also have a decorative platter that will add to the decor of your table.
Thanksgiving on a Stick
Boneless turkey thighs, cut into 1-inch chunks
sweet potatoes, peeled and cut into 1-inch chunks
butternut squash, peeled and cut into 1-inch chunks
tart apples, peeled and cut into 1-inch chunks
fresh sage leaves (2-3 per skewer)
apple cider (1-2 cups)
salt and pepper
vegetable oil, for coating
Skewer the turkey, potatoes, squash, sage leaves and apples onto metal skewers. Coat lightly with vegetable oil such as canola. Season with salt and pepper. Place on a grill or grill pan over medium-high heat and cook for 10-12 minutes, turning occasionally, until turkey is no longer pink in center and internal temperature reaches 170 degrees on a meat thermometer. While the kabobs are grilling, bring the apple cider to a boil in a small pan over high heat. Reduce to medium once it comes to a boil. Allow the cider to reduce by half, or until desired thickness. Drizzle as a glaze over the shish kabobs when serving. Who says you can’t have Thanksgiving dinner year round?
