This colorful dish is a favorite of mine for entertaining. I marinate the chicken and cup up the peppers the night before. Then the next day, I just assemble the kabobs and grill. —Cindy Novak, Antioch, California
We have a gas grill and use it year-round, especially to make these tender juicy kabobs. The lamb marinates overnight, and the attractive skewers can be quickly assembled the next day. —Kathy Herrola of Martinez, California
These hearty kabobs combine beef and sausage, two of my favorite foods. Both the meat and vegetables are marinated before they're grilled, which makes this skewered meal extra flavorful. Be sure to fire up your grill and try these soon!
-Glenda Adams, Vanndale, Arkansas
I'm always on the lookout for light meals that will satisfy my family, and these stuffed kabobs fit the bill. Served with a creamy mustard sauce, the colorful bundles are special enough for company.
—Gina Hatchell of Mickleton, New Jersey
This is a summertime favorite at our house. While the turkey is a nice change of pace and goes great with the sweet basting sauce and pineapple, the recipe also works well with chunks of chicken.
—Traci Goodman of Paducah, Kentucky
Juicy chicken, cherry tomatoes, whole mushrooms and sweet peppers make these skewers filling. But it's the fresh garlic, chili powder, cumin and cayenne pepper that give them their zesty kick.
—Larry Smith of Youngstown, Ohio
These meaty skewers not only satisfy my love of outdoor cooking, they feature a mouthwatering marinade, too. It's terrific with chicken and pork, but I prefer it with beef because it tenderizes remarkably well.—Christi Ross, Guthrie, Texas
Joan Morris combines four ingredients to create a ginger mixture that's used as both a marinade and a sauce for these barbecued shrimp. "Serve them with toothpicks as an appetizer or stir the shrimp into pasta for an entree," suggests the Lillian, Alabama cook.
Expect a crowd to gather around the grill when these flavorful kabobs are cooking! Lisa Malynn Kent's recipe takes a healthy turn with turkey kielbasa, potatoes, squash and zucchini on the skewer. "The zesty honey-mustard glaze gives a lovely sheen to the sausage and veggies," she notes from North Richland Hills, Texas.