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!
- Mushrooms and green onions
- Artichoke hearts and mushrooms
- Carrots, onions, and new potatoes
Marinade option: balsamic vinaigrette
- 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.
- 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.
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
|Beef, Pork, Veal, Lamb
|Chicken & Turkey, whole
|Legs & Thighs
|Stuffing (cooked separately)
|Pre-cooked (to reheat)
||Cook until yolk & white are firm
|Ice cream base
||145° F or until opaque & flakes easily with fork
|Shrimp, Lobster & Crabs
||Flesh pearly & opaque
|Clams, Oysters & Mussels
||Shells open during cooking
||Milky white or opaque & firm
|Leftovers & Casseroles
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!