10 Kebab Recipes For Summer BBQs
Ah, summer. The days are longer, the sun is shining, and fresh, Skagit Valley grown fruits and veggies are finally in season. If you feel like you've been cooped up inside all winter and spring, doing some outdoor cooking on the grill might be the perfect solution to get you in a sunnier state of mind.
While burgers and brats are always a good BBQ idea, kebabs, when they're done correctly, are a fun and delicious alternative for a weeknight meal. Kebabs are something that can be easily customized with a variety of different meats and veggies and are easy to prep to feed a crowd.
And if you don't have a great experience with cooking kebabs, don't give up! You probably just haven't found the right technique or tricks yet. But if you want to give it another shot, or try it for the first time, we've rounded up some helpful tips along with some kebab recipes to try out next time you get the grill fired up.
Tips for Grilling Kebabs
We've gathered this list of kebab-grilling tips that will give you the confidence you need to make some really good kebabs that are moist and flavorful, rather than dry and soggy.
How to Grill the Perfect Kebab from Food and Wine
DIY Kebab Party from Food and Wine
Beginner's Guide to Kebabs from Bon Appetit
How to Grill Better Kebabs from Fine Cooking
Photo Courtesy of Co+op
Spicy Pineapple Chicken Kebabs
Sweet pineapple juice and spicy chicken compliment each other well in these kebabs from Co+op.
The marinade itself not only makes the chicken more flavorful but the combination of pineapple and coconut milk tenderizes the chicken too.
Ingredients
1 cup coconut milk
1/2 cup pineapple juice
2 tablespoons lime juice
2 tablespoons honey
2 tablespoons Sriracha sauce
2 tablespoons soy sauce
2 large red bell peppers
1 small pineapple, peeled and cored
4 medium boneless, skinless chicken breasts
Directions
In a medium bowl, mix the coconut milk, pineapple juice, lime juice, honey, Sriracha sauce, and soy sauce. Reserve.
Cut the pepper and pineapple into 1 1/2-inch chunks and add to the marinade. Slice each chicken breast into thirds lengthwise and widthwise into 9 similar-sized pieces. Place in the marinade and toss to coat, then refrigerate, covered, for at least 3 hours and up to 24 hours.
Heat the grill and thread the chicken, peppers and pineapple onto 6 skewers, alternating the ingredients. Put the leftover marinade in a small pot and bring it to a vigorous boil, and cook until a meat or kitchen thermometer reads 165°F and sauce has reduced and thickened. Keep warm until ready to serve.
When the grill is hot, use tongs to dip a wad of paper towel into a tablespoon of vegetable oil and swab the hot grill with it. Place the skewers on the grill and cook for about 5 minutes per side, moving the skewers to a cooler part of the grill if the pineapple and chicken show signs of burning. Serve the skewers drizzled with the sauce.
Photo Courtesy of Co+op
Lemon and Dill Salmon Kebabs
Lemon, dill, and salmon pair so well together that they're almost on the same level as PB&J.
This is the perfect PNW-style dinner that comes together in only a half-hour.
Serve it with some herby potato salad and a bunch of leafy greens.
Ingredients
16 ounces thick (center cut) wild salmon fillet, skinned and cut into 2-inch pieces
1/2 large green bell pepper, cut into 1- to 1 1/2-inch chunks
1/2 large red or yellow bell pepper, cut into 1- to 1 1/2-inch chunks
For the Marinade
2 lemons, juiced
4 tablespoons white wine
2 tablespoons olive oil
1 teaspoon (about 2 cloves) garlic, minced
1 teaspoon dried dill
1/2 teaspoon paprika or smoked paprika
Salt and pepper to taste
8-10 bamboo skewers, soaked in water for 30 minutes
Fresh dill and lemon wedges, for garnish
Directions
In a small bowl, whisk together all marinade ingredients. Toss with salmon pieces and let sit for 15-30 minutes.
Preheat the grill to medium-high. Toss bell pepper chunks with a little olive oil, and assemble the kebabs on the soaked skewers, alternating between salmon and bell pepper pieces.
Gently place the kebabs on the hot grill and grill for about 4 minutes on each side.
Garnish with fresh dill and lemon wedges.
Photo Courtesy of Co+op
Grilled Fruit Kebabs
And if you want to skip meat kebabs altogether, grilled fruit is a delicious, healthy dessert to enjoy after your outdoor dinner.
Or, pair it with spicy chicken and a flavorful slaw.
Ingredients
1 pound fresh ripe peaches and/or plums, pitted and cut into quarters
1 small pineapple (2-3 lbs.), peeled, cored, and cut into 2-inch cubes
1/2 cup ginger ale
2 tablespoons honey
2 tablespoons orange juice
1 tablespoon vegetable oil
1/4 cup brown sugar
1/4 teaspoon ground allspice
2 sprigs fresh thyme, stems removed
Pinch of salt
Pinch of cayenne pepper (optional)
6 metal or bamboo skewers (soak bamboo skewers in water before using)
Directions
Prepare and preheat the grill.
In a small bowl, whisk together the ginger ale, honey, orange juice, oil, brown sugar, allspice, thyme leaves, salt, and cayenne pepper, if using.
Thread the fruit onto the skewers and place them on a rimmed sheet pan. Brush the fruit with some of the marinade.
When the grill is hot, put the skewers on and grill on each side for 3-4 minutes, glazing the fruit with more marinade every couple of minutes.
Recipe and photo adapted from Co+op
Soy-Basted Chicken Kebabs with Sesame-Citrus Sprinkle
Sweet, spicy, with a touch of sesame and citrus, these kebabs are crispy and saucy without getting soggy.
The chicken thighs are added to the skewers in a threaded fashion, allowing for the meat to retain its moisture.
The addition of sesame seeds on top adds a subtle crunch to round out the recipe.
West African Chicken Kebabs
These West African-inspired chicken kebabs are a flavorful, crispy take on grilled kebabs.
The chicken is crusted in peanuts, ginger, garlic, paprika, and a bouillon cube, resulting in a crunchy bite that's rich and flavorful.
Serve your kebabs alongside some lettuce to wrap up the chicken and lime wedges for an extra bit of zest.
Grilled Steak Kebab Pitas with Ginger & Garlic Dressing
With a simple marinade of ginger, jalapeño hot sauce, vinegar, garlic, and salt and pepper, these kebabs are super simple with a Mediterranean flair.
Serve them alongside shredded lettuce and pita bread and you have yourself a grilled gyro of sorts!
Japanese Chicken Kebabs (Yakitori)
How drool-worthy are these perfectly tender chicken kebabs?!
A simple marinade of tamari, sake, sugar, honey, and ginger, results in moist, saucy chicken bites.
Serve them all on their own or on top of a bed of rice or cabbage salad.
Scallop Skewers with Herb Oil
Here's a simple, but fancy, skewer recipe that results in perfectly broiled scallops.
Fresh scallops are tossed with a simple herb oil consisting of parsley, chervil, chives, tarragon, and garlic before being placed on skewers alongside bell peppers.
You won't need a grill for this recipe, and they're ready when the center of the scallops turn opaque and the bell peppers will begin to slightly char.
Tofu Ratatouille Kebabs
Just because you aren't a meat-eater doesn't mean you can enjoy fresh-grilled kebabs.
In this recipe from EatingWell, tofu is marinated with simply oil, lemon zest and juice, oregano, and salt and pepper before being tossed with all the other veggies and grilled to perfection.
This ratatouille-inspired kebab recipe utilizes a variety of veggies and tofu, but feel free to replace anything with your favorite plant-based meat of choice.
Dijon Dill Kebabs
A kebab that celebrates all things summer produce? Look no further than these dijon dill kebabs!
Cubed chicken breast is paired with zucchini, Roma tomatoes, bell pepper, and red onion on skewers before being brushed with a simple dijon dill sauce.
Though these are chicken kebabs, the flavors and spices used would also pair well with salmon, if you prefer fish.