Three Easy Kabob Recipes

With the weather warming, we’ve been grilling out a lot. I’m guessing most of you have been, too. In honor of spring’s arrival, I’m sharing three, easy kabob recipes for your grilling enjoyment.

Steak & Potato Kabobs

BetweenWeekdays Grilled Steak Kabobs

Ingredients:

  • steaks, cut into bite-sized pieces
  • red potatoes, cut into bite-sized pieces
  • a small onion, sliced
  • light beer
  • olive oil
  • McCormicks’ Grill Mates Montreal Steak Seasoning
  • skewers

Directions:

  1. Begin by cutting your steak into bite-sized pieces and slicing your onion.
  2. Add steak pieces and onion slices to a bowl or ziplock bag. Pour the beer over both, cover and refrigerate for at least an hour.
  3. Right before you’re ready to grill, cut your potatoes into bite-sized pieces and toss in a bit of olive oil.
  4. Remove the steak pieces from the beer and onions.
  5. Begin assembling your kabobs alternating with steak and potatoes.
  6. Season assembled kabob liberally with McCormicks’ Grill Mates Montreal Steak Seasoning.
  7. Grill until cooked to desired temperature. If you like your steak on the raw side, you might want to assemble the potatoes on separate skewers to ensure doneness.

Chicken & Pineapple Kabobs

BetweenWeekdays Grilled Chicken Pineapple Kabobs

Ingredients:

  • chicken, cut into bite-sized pieces
  • pineapple chunks (canned or fresh)
  • onion pieces
  • cherry tomatoes
  • teriyaki marinade
  • skewers

Directions:

  1. Cut the chicken, pineapple and onion into bite-sized pieces and alternate on skewer with cherry tomatoes.
  2. Spray with teriyaki marinade and leave in fridge for at least 30 minutes.
  3. Grill until done, spraying liberally with teriyaki marinade every few minutes.

Bratwurst & Shrimp Kabobs

BetweenWeekdays Bratwurst and Shrimp Kabobs

Ingredients:

  • bratwurst, cut into bite-sized pieces
  • medium shrimp
  • cherry tomatoes
  • two small onions, sliced
  • light beer
  • olive oil
  • garlic powder
  • salt and pepper
  • skewers

Directions:

  1. Begin by cutting your bratwurst into bite-sized pieces and slicing your onion.
  2. Add bratwurst pieces and the onion slices from one onion to a bowl or ziplock bag. Pour the beer over both, cover and refrigerate for at least an hour.
  3. Right before you’re ready to grill, toss the shrimp, cherry tomatoes and remaining onion in a bit of olive oil and season with garlic powder, salt and pepper.
  4. Remove the bratwurst pieces from the beer and onions.
  5. Begin assembling your kabobs alternating with bratwurst, shrimp and cherry tomatoes.
  6. Grill until done.

One quick note: if you use wooden skewers, be sure to soak them in water for about thirty minutes before you assemble your kabobs. This will ensure the skewers don’t catch on fire on the grill.

How have you been enjoying the spring weather? Have you been grilling it up like we have been? If so, please share some of your favorite grilling recipes!

I’m linking up to Thrifty Decor Chick.

All comments are encouraged and appreciated!

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