Fire Up the Grill for Kabobs!

Easy to make and always delicious, kabobs are the perfect way to serve up a complete dinner from the grill.

Molasses-Balsamic Steak Kabobs with Green TomatoesPhoto: Beth Dreiling Hontzas





























Ingredients
8 (12-inch) wooden or metal skewers
1 (1 1/2-lb.) boneless sirloin steak, trimmed and cut into 1 1/2-inch pieces
4 small, firm peaches, quartered
2 medium-size green tomatoes, cut into eighths
2 medium-size red onions, cut into eighths
2 tsp. seasoned salt
2 tsp. pepper
1/2 cup molasses
1/4 cup balsamic vinegar

Preparation
Soak wooden skewers in water 30 minutes.

Preheat grill to 350° to 400° (medium-high) heat. Thread steak and next 3 ingredients alternately onto skewers, leaving a 1/4-inch space between pieces. Sprinkle kabobs with seasoned salt and pepper. Stir together molasses and vinegar.

Grill kabobs, covered with grill lid, 4 minutes on each side. Baste with half of molasses and vinegar mixture, and grill 2 minutes. Turn, baste with remaining half of molasses, mixture, and grill 2 more minutes or until done.

Related Article: Easy Grilled Pizza

Spicy Glazed Shrimp and Vegetable KabobsPhoto: Beth Dreiling Hontzas
























Ingredients
16 7- to 8-inch wooden skewers
2 Tbsp. honey
2 Tbsp. spicy brown mustard
1 1/2 pounds peeled, jumbo-size raw shrimp with tails (16/20 count)
1 Tbsp. Caribbean jerk seasoning
2 Tbsp. olive oil
1/4 tsp. salt
3 yellow squash, cut into 1/4- to 1/2-inch slices
2 zucchini, cut into 1/4- to 1/2-inch slices
1 red bell pepper, cut into 1 1/2-inch pieces
1 Tbsp. olive oil
Salt and pepper to taste

Preparation
Soak wooden skewers in water for 30 minutes.

Stir together honey and spicy brown mustard. Toss shrimp with Caribbean jerk seasoning, 2 Tbsp. olive oil, and 1/4 tsp. salt. Thread onto 8 skewers.

Thread squash slices, zucchini slices, and red bell pepper pieces onto remaining skewers. Brush vegetable kabobs with 1 Tbsp. olive oil; sprinkle with salt and pepper to taste.

Grill kabobs, covered with grill lid, over 350° to 400° (medium-high) heat. Grill vegetables 15 minutes or until tender, turning occasionally. Grill shrimp 2 minutes on each side of just until shrimp turn pink. Baste shrimp with honey mixture. Serve immediately.

Related Article: Grilled Lemonade

Rosemary Chicken Kabobs
Photo: Beth Dreiling Hontzas























Ingredients
1/3 cup red wine vinegar
1/3 cup olive oil
4 garlic cloves, pressed
1 Tbsp. fresh rosemary leaves
1 tsp. salt
1 tsp. Dijon mustard
1 lb. skinned and boned chicken breasts, cut into 2-inch pieces
1 large green bell pepper, cut into 2-inch pieces
1 pt. cherry tomatoes
1 (8-oz.) package fresh mushrooms
12 (6-inch) metal skewers

Preparation
Preheat grill to 350° to 400° (medium-high) heat. Whisk together first 6 ingredients in a small bowl. Pour half of olive oil mixture into a shallow bowl or zip-top plastic freezer bag; add chicken, turning to coat. Cover or seal, and let stand 10 minutes. Pour remaining olive oil mixture into another bowl or freezer bag; add bell pepper, tomatoes, and mushrooms, and toss to coat; cover and seal, and let stand 10 minutes.

Remove chicken and vegetables from marinade, discarding marinade. Thread chicken onto 8 skewers. Thread vegetables alternately onto remaining 8 skewers.

Grill kabobs, covered with grill lid, 10 to 12 minutes or until chicken is done and vegetables are tender, turning occasionally. Remove kabobs from grill. Let stand 5 minutes before serving.

Related Article: Grilling-Not Just for Meat!

Apricot Grilled Lamb Kabobs
Photo: Charles Walton























Ingredients
1/2 cup teriyaki baste-and-glaze sauce
3 Tbsp. apricot jam
1 Tbsp. rice wine vinegar
1 tsp. dried rosemary, crushed
2 tsp. minced garlic
1 lb. boneless lean lamb, cut into 1-inch pieces
1 large purple onion, quartered 4 (8-inch) skewers

Preparation
Bring first 5 ingredients to a boil in a small saucepan, stirring constantly. Cool completely. Reserve 1/3 cup mixture.

Place lamb and onion in a shallow dish or large heavy-duty zip-top plastic bag; pour remaining teriyaki mixture over lamb. Cover and seal, and chill 1 hour, turning occasionally.

Remove lamb and onion from marinade, discarding marinade. Alternate lamb and onion on 4 (8-inch) skewers.

Coat food rack with heavy cooking spray; place on grill over over 350° to 400° (medium-high) heat. Place kabobs on rack, and grill, covered with grill lid, 8 minutes or to desired degree of doneness, turning and basting occasionally with reserved teriyaki mixture.

For more delicious kabobs recipes, read Southern Living's full article: Fire Up the Grill for Kabobs

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