We use a grill basket over the open fire to cook kabobs with slices of hot dog, ham, mushrooms and pineapple. Then we slide them off into a bun and top with warm cheese sauce.
—Renee S., Newmanstown, Pennsylvania
Mint leaves give these lamb kabobs an enticing flavor and aroma. Served with brown rice, the eye-catching meat and vegetable skewers look and taste special enough to dish up for company. —Michael Rose, Grand Prairie, Texas
My husband loves to grill these deliciously different turkey kabobs, and everyone gets a kick out of the zingy taste from the limes and jalapenos. Its tongue-tingling combination of flavors makes this one company dish that always draws compliments.
A refreshing orange glaze perks up these colorful kabobs from Candy Gruman of Tucson, Arizona. "I serve this summery dish with baked potatoes and garlic bread," Candy says. "You could substitute some other vegetables if you like, but these are our favorites."