Grilled Kebabs 5 Delicious Ways
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Originating from the American backyard barbecue tradition, Spicy Pineapple Chicken Kebabs blend sweet and savory flavors, making them a popular choice for summer gatherings. The combination of juicy chicken and tropical pineapple reflects a fusion of flavors that appeals to many. Today, these kebabs are enjoyed at cookouts and family meals across the United States.
Ingredients
- ●chicken breast
- ●pineapple chunks
- ●bell peppers
- ●red onion
- ●olive oil
- ●soy sauce
- ●honey
- ●garlic
- ●ginger
- ●red pepper flakes
- ●black pepper
- ●salt
- ●skewers
Instructions
- 1Soak skewers in water for at least 30 minutes to prevent burning.
- 2Preheat grill to medium-high heat.
- 3Cut chicken breast into bite-sized pieces.
- 4In a bowl, combine olive oil, soy sauce, honey, minced garlic, grated ginger, red pepper flakes, black pepper, and salt to create a marinade.
- 5Add chicken pieces to the marinade and toss to coat. Let marinate for at least 15 minutes.
- 6Cut bell peppers and red onion into similar-sized chunks.
- 7Thread marinated chicken, pineapple chunks, bell peppers, and red onion onto skewers, alternating ingredients.
- 8Place skewers on the preheated grill.
- 9Grill kebabs for 10-12 minutes, turning occasionally, until chicken is cooked through and has grill marks.
- 10Remove kebabs from the grill and let rest for a few minutes.
- 11Serve warm with additional pineapple or dipping sauce if desired.
🌶️🌶️🌶️Mediumsoymilk
Also Known As
Spicy Pineapple Chicken Kebabs
Ingredients
- ●1 lb beef steak (sirloin or ribeye), cut into 1-inch cubes
- ●8 oz mushrooms, whole or halved if large
- ●1 bell pepper, cut into 1-inch pieces
- ●1 onion, cut into wedges
- ●1/4 cup olive oil
- ●2 tbsp soy sauce
- ●2 tbsp balsamic vinegar
- ●2 cloves garlic, minced
- ●1 tsp dried oregano
- ●1 tsp black pepper
- ●1/2 tsp salt
- ●Skewers (wooden or metal)
Instructions
- 1In a bowl, combine olive oil, soy sauce, balsamic vinegar, minced garlic, oregano, black pepper, and salt to create a marinade.
- 2Add the beef cubes to the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour, or overnight for best flavor.
- 3If using wooden skewers, soak them in water for 30 minutes to prevent burning.
- 4Preheat the grill to medium-high heat.
- 5Thread the marinated beef, mushrooms, bell pepper, and onion onto the skewers, alternating between the ingredients.
- 6Place the skewers on the grill and cook for about 10-12 minutes, turning occasionally, until the beef is cooked to your desired doneness and the vegetables are tender.
- 7Remove the kebabs from the grill and let them rest for a few minutes before serving.
- 8Serve the kebabs hot, optionally with a side of rice or salad.
Equipment
grillmixing bowlskewers
pescatarian
Ingredients
- ●1 lb salmon fillet, cut into 1-inch cubes
- ●2 tbsp olive oil
- ●2 tbsp lemon juice
- ●2 cloves garlic, minced
- ●1 tsp dried oregano
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1/2 tsp paprika
- ●1 red bell pepper, cut into 1-inch pieces
- ●1 green bell pepper, cut into 1-inch pieces
- ●1 onion, cut into 1-inch pieces
- ●8 wooden skewers, soaked in water for 30 minutes
Instructions
- 1In a bowl, combine olive oil, lemon juice, minced garlic, oregano, salt, black pepper, and paprika to create a marinade.
- 2Add the salmon cubes to the marinade and toss to coat. Let it marinate for at least 30 minutes in the refrigerator.
- 3While the salmon is marinating, prepare the vegetables by cutting them into 1-inch pieces.
- 4After marinating, thread the salmon and vegetables onto the soaked skewers, alternating between salmon and vegetables.
- 5Preheat the grill to medium-high heat.
- 6Once the grill is hot, place the skewers on the grill and cook for about 10-12 minutes, turning occasionally, until the salmon is cooked through and flakes easily with a fork.
- 7Remove the skewers from the grill and let them rest for a few minutes before serving.
- 8Serve the grilled salmon skewers with lemon wedges and your choice of dipping sauce.
Equipment
grillmixing bowlskewers
vegetarian
Ingredients
- ●1 lb halloumi cheese, cut into 1-inch cubes
- ●1 red bell pepper, cut into 1-inch pieces
- ●1 yellow bell pepper, cut into 1-inch pieces
- ●1 zucchini, sliced into 1/2-inch rounds
- ●1 red onion, cut into wedges
- ●2 tbsp olive oil
- ●2 tsp dried oregano
- ●1 tsp garlic powder
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●8 wooden skewers, soaked in water for 30 minutes
Instructions
- 1Preheat the grill to medium-high heat.
- 2In a large bowl, combine the olive oil, dried oregano, garlic powder, salt, and black pepper.
- 3Add the halloumi cheese, bell peppers, zucchini, and red onion to the bowl and toss to coat evenly with the marinade.
- 4Thread the marinated ingredients onto the soaked skewers, alternating between halloumi and vegetables.
- 5Place the skewers on the grill and cook for about 10-12 minutes, turning occasionally, until the vegetables are tender and the halloumi is golden brown.
- 6Remove the skewers from the grill and let them rest for a few minutes before serving.
- 7Serve warm with a side of tzatziki sauce or a fresh salad.
Equipment
grillmixing bowlskewers
Ingredients
- ●1 pound fresh strawberries, hulled
- ●1 cup whipped cream
- ●1 cup pound cake, cut into cubes
- ●1/4 cup chocolate sauce (optional)
- ●1/4 cup fresh mint leaves (for garnish)
Instructions
- 1Preheat the grill to medium heat.
- 2Thread a strawberry, a cube of pound cake, and another strawberry onto a skewer. Repeat until all ingredients are used.
- 3Place the skewers on the grill and cook for about 2-3 minutes, turning occasionally until the pound cake is toasted and the strawberries are slightly softened.
- 4Remove the skewers from the grill and let them cool slightly.
- 5Serve the skewers drizzled with chocolate sauce and topped with whipped cream.
- 6Garnish with fresh mint leaves before serving.
Equipment
grillskewersmixing bowlwhisk
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