Easy Kabobs

From the July/August 2007 Issue of Simple & Delicious

Pork 'n' Veggie Kabobs Recipe

Pork 'n' Veggie Kabobs Recipe

This handy list can help you create a kabob extravaganza! Simply pick the main ingredient you'd like to cook. Then try one of the combination ideas below it, and select a marinade or "brush with" suggestion.

For example, with beef/lamb as a main ingredient, consider adding mushrooms and green onions to the skewers. For added flavor, marinade the meat with balsamic vinaigrette. Add your favorite seasonings and feel free to experiment with these suggestions, and you'll soon have a feast!

Beef/lamb combos

  • Mushrooms and green onions
  • Artichoke hearts and mushrooms
  • Carrots, onions, and new potatoes

Marinade option: balsamic vinaigrette

Chicken combos

  • Red bell pepper and pineapple
  • Cherry tomatoes, onions, red pepper and zucchini
  • Cherry tomatoes, yellow bell pepper with basil
  • Red pepper and pineapple

Marinade options: Italian dressing or teriyaki sauce

Brush with option: orange juice


  • Red bell pepper and oranges/apples
  • Apricots and onions
  • Red potatoes, cherry tomatoes with rosemary
  • Figs, red bell pepper with balsamic vinegar

Marinade options: soy sauce or red wine

Brush with option: pineapple juice


  • Salmon and pineapple
  • Cherry tomatoes and mushrooms
  • Scallops, bacon with cracked black pepper
  • Pineapple and green bell pepper

Brush with options: lemon juice, orange juice or soy sauce


  • Sweet potato, corn, zucchini, red bell pepper
  • Eggplant, summer squash, zucchini, onion, mushrooms

Marinade options: balsamic vinaigrette or Italian dressing


  • Peaches and orange wedges
  • Apples and pears
  • Canteloupe and honeydew
  • Pineapple, mango and papaya

Dip in: 1/2 cup orange or lemon yogurt and 1/8 teaspoon vanilla extract

These colorful Pork 'n' Veggie Kabobs from our Test Kitchen feature tender pork and fresh veggies in a sweet and spicy marinade.

Kabob Tips

  • Soak wooden skewers in water for 30 minutes before using. This will prevent them burning or splintering while on the grill.
  • Set up a kabob party with pre-soaked wooden skewers and a variety of meats, vegetables, fruits, seasonings and dipping sauces for your guests to experiment with. Be sure to coat the grill rack with nonstick cooking spray before you begin grilling. Count on guests using four skewers each.
  • Cut meats, vegetables and fruit into even-sized pieces for better cooking results.
  • Give foods with longer cooking times, like potatoes and carrots, a jump-start by partially cooking them beforehand.
  • Metal skewers are available—the flat versions prevent your meats and veggies from rolling around. You can also purchase kabob racks and baskets to make grilling a cinch.
  • For restaurant-style grill marks on your kabobs, wait until the lines appear and then rotate the kabob 90 degrees and wait for the next set of lines to appear.
  • If you're using a charcoal grill to cook your kabobs, wait until the coals turn gray and stop smoking, then spread the kabobs out.
  • When assembling kabobs, leave a small amount of space between each piece, which helps promote even cooking.

Cooking Chart

Wondering how long to cook your kabobs? You'll find the answers here.

Safe Food Temperatures For the Grill

  • Pork – 160°
  • Chicken breast – 170°
  • Legs and thighs – 180°
  • Beef, medium-rare – 145°
  • Ground beef, pork – 160°
  • Ground turkey, chicken – 165°
  • Fish – until opaque and flakes easily with a fork

Safe Temperature Chart

Ground Meat & Meat Mixtures  
Beef, Pork, Veal, Lamb 160° F
Turkey, Chicken 165° F
Fresh Beef, Veal, Lamb – Steaks and Roasts  
Medium Rare 145° F
Medium 160° F
Well Done 170° F
Chicken & Turkey, whole 180° F
Breast 170° F
Legs & Thighs 180° F
Stuffing (cooked separately) 165° F
Fresh Pork – Chops, Roasts and Ribs  
Medium 160° F
Well Done 170° F
Fresh (raw) 160° F
Pre-cooked (to reheat) 140° F
Eggs & Egg Dishes  
Fried, poached Cook until yolk & white are firm
Egg Dishes 160° F
Ice cream base 160° F
Sauces, custards 160° F
Fin fish 145° F or until opaque & flakes easily with fork
Shrimp, Lobster & Crabs Flesh pearly & opaque
Clams, Oysters & Mussels Shells open during cooking
Scallops Milky white or opaque & firm
Leftovers & Casseroles 165° F
Microwave Dishes 165° F

Unique Food-on-a-Stick

If you have especially finicky eaters, let them participate in the meal-on-a-stick fun by preparing yummy Dandy Corn Dogs, which can be made in just 20 minutes.

Curious about other foods-on-a-stick? The Minnesota State Fair features dozens of foods on a stick. Here are just a few you might find!

  • Walleye on a stick
  • Egg Roll on a stick
  • Grilled Pork Chop on a stick
  • Cheesecake on a stick
  • Pizza on a stick
  • Deep-fried candy bar on a stick

Visit to learn more about the Minnesota State Fair.