29+ Mouthwatering Summer Kabob Recipes You Need to Try This Season

Summer is synonymous with grilling season, and what better way to take full advantage of the warm weather than by indulging in delicious, juicy kabobs?

Whether you’re hosting a backyard BBQ, going on a camping trip, or simply craving a tasty, fresh meal, kabobs are the perfect choice.

These versatile skewers of flavor allow you to mix and match meats, vegetables, and even fruits to create a dish that’s as delicious as it is colorful.

In this blog, we’ve curated 29+ summer kabob recipes that range from classic to creative, covering every craving from sweet and savory to smoky and spicy.

Whether you’re a meat lover, vegetarian, or looking for something a bit different, these kabob ideas will inspire you to fire up the grill and make the most of summer dining.

29+ Mouthwatering Summer Kabob Recipes You Need to Try This Season

Kabobs are the ultimate summer meal – easy to prepare, fun to assemble, and guaranteed to satisfy.

With endless combinations of flavors, textures, and ingredients, there’s no limit to the kinds of kabobs you can create.

Whether you’re in the mood for a hearty beef and bacon kabob, a light and fresh vegetable skewer, or a sweet and spicy fruit-infused option, these 29+ summer kabob recipes have something for everyone.

As you experiment with these recipes, remember that the key to perfect kabobs lies in quality ingredients, a flavorful marinade, and mastering the grill.

Don’t forget to pair your kabobs with a refreshing beverage, a side of grilled veggies, or a cool salad to complete the experience.

With these kabob recipes in hand, your summer grilling sessions are about to get a whole lot tastier.

Honey-Lime Chicken and Pineapple Kabobs

These vibrant kabobs combine the sweet tang of pineapple with marinated chicken in a zesty honey-lime glaze.

The flavor is bright, tropical, and perfectly suited for warm summer evenings around the grill.

Ingredients:

• 1.5 lbs boneless skinless chicken breasts, cut into 1.5-inch cubes
• 2 cups fresh pineapple chunks
• 1 red bell pepper, chopped into chunks
• 1 red onion, cut into wedges
• Skewers (soaked in water if wooden)

For the Marinade:

• 3 tbsp honey
• Juice and zest of 2 limes
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp chili powder
• Salt and pepper to taste

Instructions:

1. In a bowl, whisk together honey, lime juice and zest, olive oil, garlic, chili powder, salt, and pepper.
2. Add chicken pieces and toss to coat. Cover and refrigerate for at least 1 hour (up to 4 hours for deeper flavor).
3. Preheat grill to medium-high heat.
4. Thread chicken, pineapple, bell pepper, and onion onto skewers, alternating pieces.
5. Grill kabobs for 10–12 minutes, turning every few minutes, until chicken is cooked through and lightly charred.
6. Optionally, brush with remaining marinade during the last minute of grilling.

This kabob offers a juicy, sweet-spicy bite every time, with caramelized pineapple balancing the citrusy chicken beautifully.

Serve it with a cool cucumber salad or coconut rice for a tropical backyard dinner.

Mediterranean Lamb and Veggie Kabobs

Packed with bold spices and colorful vegetables, these lamb kabobs bring a Mediterranean flair to your summer cookout.

The yogurt marinade ensures the meat stays tender and flavorful with every bite.

Ingredients:

• 1.5 lbs lamb leg or shoulder, cut into 1.5-inch cubes
• 1 zucchini, sliced into thick rounds
• 1 yellow bell pepper, cut into squares
• 1 red onion, quartered
• Skewers (soaked if wooden)

For the Marinade:

• 1 cup plain Greek yogurt
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 2 tsp cumin
• 2 tsp smoked paprika
• 1 tsp dried oregano
• 3 garlic cloves, minced
• Salt and pepper to taste

Instructions:

1. In a bowl, mix all marinade ingredients until well combined. Add lamb and stir to coat. Cover and marinate in the fridge for at least 2 hours, preferably overnight.
2. Preheat grill to medium-high heat.
3. Thread marinated lamb, zucchini, bell pepper, and red onion onto skewers.
4. Grill for 12–15 minutes, rotating occasionally, until lamb is browned and vegetables are tender.
5. Let rest for 5 minutes before serving.

These lamb kabobs offer a satisfying balance of smoky meat and charred vegetables, elevated by earthy spices and the creamy tang of yogurt.

Pair with warm pita, hummus, and a tomato-cucumber salad for a full Mediterranean feast.

Teriyaki Shrimp and Mango Kabobs

This light and exotic kabob recipe combines sweet mango with tender shrimp glazed in a homemade teriyaki sauce.

It’s quick to prepare and ideal for a refreshing and flavorful summer meal.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 ripe mangoes, cubed
• 1 red bell pepper, chopped
• Skewers (if wooden, soak in water for 30 minutes)

For the Teriyaki Sauce:

• 1/3 cup low-sodium soy sauce
• 2 tbsp brown sugar
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 2 garlic cloves, minced
• 1 tsp fresh grated ginger
• 1 tsp cornstarch + 2 tsp water (optional, for thickening)

Instructions:

1. In a small saucepan, combine soy sauce, brown sugar, vinegar, sesame oil, garlic, and ginger. Simmer for 5 minutes. If desired, mix in cornstarch slurry and cook another 1–2 minutes to thicken. Let cool.
2. Marinate shrimp in half of the teriyaki sauce for 30 minutes. Reserve the other half for basting.
3. Preheat grill to medium-high heat.
4. Thread shrimp, mango cubes, and bell pepper alternately onto skewers.
5. Grill for 6–8 minutes, turning once and brushing with remaining sauce, until shrimp are pink and opaque.

This recipe is a colorful, tropical-inspired kabob that hits all the right notes—sweet, savory, and slightly smoky.

It’s a great option for a quick weekday dinner or a casual summer gathering with friends. Serve with coconut rice or a light noodle salad.

Spicy Cajun Sausage and Corn Kabobs

These hearty kabobs are loaded with Cajun-spiced sausage, sweet corn, and peppers.

They bring smoky heat and Southern charm to your summer cookout, with every bite bursting with bold flavor and satisfying texture.

Ingredients:

• 1 lb smoked andouille or kielbasa sausage, sliced into thick rounds
• 2 ears of corn, sliced into 1-inch rounds (precooked slightly for easier grilling)
• 1 green bell pepper, cut into chunks
• 1 red onion, cut into wedges
• 2 tbsp olive oil
• 1 tbsp Cajun seasoning
• Skewers (metal or soaked wooden)

Instructions:

1. In a bowl, toss corn, bell pepper, and onion with olive oil and Cajun seasoning.
2. Thread sausage, corn, pepper, and onion onto skewers, alternating for color and balance.
3. Preheat grill to medium-high heat.
4. Grill kabobs for 10–12 minutes, turning occasionally, until veggies are tender and lightly charred and sausage is heated through.
5. Optional: sprinkle with fresh parsley or serve with a creamy dipping sauce.

This kabob is ideal for those who crave something a little spicy and deeply savory.

The sausage crisps up beautifully on the grill, while the corn offers natural sweetness and a satisfying bite.

Caprese Tortellini Skewers with Balsamic Glaze

These Italian-inspired kabobs are a no-grill, no-fuss option that’s perfect for hot days or appetizer platters.

Chewy tortellini, juicy tomatoes, and fresh basil get drizzled with a rich balsamic glaze for a refreshing yet indulgent summer treat.

Ingredients:

• 1 package cheese tortellini, cooked and cooled
• 1 cup cherry tomatoes
• Fresh basil leaves
• 1/2 cup fresh mozzarella balls (bocconcini or ciliegine)
• Skewers or toothpicks for mini versions
• Balsamic glaze (store-bought or homemade)

Instructions:

1. Cook tortellini according to package directions. Rinse under cold water and toss with a bit of olive oil.
2. On each skewer, layer one tortellini, one tomato, one mozzarella ball, and one basil leaf. Repeat as desired.
3. Arrange on a platter and drizzle generously with balsamic glaze just before serving.

These kabobs are ideal for garden parties, picnics, or a cooling side dish on a grilling night.

They’re light yet flavorful, combining creamy cheese, aromatic basil, and tangy glaze in every bite—no flames required.

Thai Peanut Tofu and Veggie Kabobs

This plant-based option is bold, nutty, and packed with color.

Cubes of crispy tofu are marinated in a Thai-inspired peanut sauce, then grilled alongside vibrant vegetables for a satisfying vegetarian kabob that stands out at any BBQ.

Ingredients:

• 1 block extra-firm tofu, pressed and cubed
• 1 red bell pepper, chopped
• 1 small eggplant, cubed
• 1 zucchini, sliced
• Skewers (metal or soaked wood)

For the Peanut Marinade:

• 1/4 cup peanut butter
• 2 tbsp soy sauce
• 1 tbsp lime juice
• 1 tbsp maple syrup or honey
• 1 tsp sesame oil
• 1 tsp grated ginger
• Water to thin as needed

Instructions:

1. In a bowl, whisk together marinade ingredients until smooth. Add water gradually until it’s a pourable consistency.
2. Toss tofu in half of the marinade and marinate for 1 hour. Reserve the other half for brushing.
3. Preheat grill to medium heat.
4. Thread tofu and vegetables onto skewers, alternating colors and textures.
5. Grill for 10–12 minutes, rotating and basting with extra marinade, until tofu is golden and vegetables are tender.

These kabobs offer a perfect balance of smoky-charred vegetables and savory, nutty tofu.

They’re hearty enough to satisfy vegetarians and meat-eaters alike, especially when paired with jasmine rice or a crunchy cabbage slaw.

BBQ Beef and Mushroom Kabobs

These savory beef and mushroom kabobs are coated in a smoky, tangy BBQ sauce, making them a great choice for those craving a rich, meaty bite with deep flavor.

The mushrooms absorb the sauce, creating a juicy contrast to the tender beef.

Ingredients:

• 1.5 lbs sirloin steak, cut into 1.5-inch cubes
• 1 pint cremini or button mushrooms, cleaned and stems trimmed
• 1 red bell pepper, chopped into chunks
• 1 yellow onion, cut into wedges
• Skewers (soaked wooden or metal)

For the BBQ Marinade:

• 1/2 cup BBQ sauce (store-bought or homemade)
• 2 tbsp olive oil
• 2 tbsp Worcestershire sauce
• 1 tbsp brown sugar
• Salt and pepper to taste

Instructions:

1. In a bowl, whisk together BBQ sauce, olive oil, Worcestershire sauce, brown sugar, salt, and pepper.
2. Marinate beef cubes in the BBQ mixture for at least 1 hour.
3. Preheat grill to medium-high heat.
4. Thread beef, mushrooms, bell pepper, and onion onto skewers, alternating ingredients.
5. Grill kabobs for 10–12 minutes, turning occasionally, until beef reaches desired doneness and vegetables are charred.
6. Optional: brush with extra BBQ sauce during grilling.

These kabobs are a classic summer favorite, offering a perfect balance of rich, smoky BBQ flavors paired with tender beef and earthy mushrooms.

They pair wonderfully with coleslaw or cornbread.

Grilled Veggie and Halloumi Cheese Kabobs

Halloumi cheese is the star in these veggie-packed kabobs, providing a satisfying bite with its firm texture and ability to develop a golden crust when grilled.

The colorful vegetables complement the salty, savory cheese perfectly.

Ingredients:

• 1 block halloumi cheese, cut into 1-inch cubes
• 1 red bell pepper, cut into chunks
• 1 yellow zucchini, sliced into rounds
• 1 red onion, cut into wedges
• 1 cup cherry tomatoes
• Skewers (soaked if wooden)

Instructions:

1. Preheat grill to medium-high heat.
2. Thread halloumi cubes and vegetables onto skewers, alternating between cheese and veggies for a colorful, balanced kabob.
3. Grill for 6–8 minutes, turning occasionally, until vegetables are tender and halloumi is golden brown on the outside.
4. Optionally, drizzle with olive oil and sprinkle with dried oregano or fresh herbs just before serving.

These kabobs are light yet hearty, with the briny halloumi cheese acting as the perfect contrast to the charred veggies.

They’re great as a side dish or a standalone vegetarian main, and they go wonderfully with tzatziki or a lemony couscous salad.

Sweet Chili Salmon and Asparagus Kabobs

These salmon kabobs are glazed with a sweet chili sauce that combines the richness of salmon with a sweet-and-spicy kick.

The asparagus adds a crisp, fresh element, making this dish both light and flavorful.

Ingredients:

• 1 lb fresh salmon, cut into 1.5-inch cubes
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 red bell pepper, chopped into chunks
• Skewers (metal or soaked wood)

For the Sweet Chili Glaze:

• 1/4 cup sweet chili sauce
• 1 tbsp soy sauce
• 1 tsp lime juice
• 1 tsp sesame oil
• 1/2 tsp crushed red pepper flakes (optional for extra heat)

Instructions:

1. In a bowl, whisk together sweet chili sauce, soy sauce, lime juice, sesame oil, and red pepper flakes.
2. Marinate salmon in the sauce for 30 minutes, then reserve some sauce for basting.
3. Preheat grill to medium-high heat.
4. Thread salmon, asparagus, and bell pepper onto skewers, alternating for a colorful presentation.
5. Grill for 6–8 minutes, turning occasionally, until salmon is cooked through and flakes easily. Baste with remaining sauce during grilling for extra flavor.

These kabobs are perfect for a light yet satisfying meal, with the sweet and spicy glaze bringing out the best in the tender salmon.

They pair wonderfully with a side of jasmine rice or a fresh avocado salad.

Greek Chicken and Veggie Kabobs

These kabobs are packed with Mediterranean flavors, featuring marinated chicken and vegetables, all grilled to perfection.

The tangy lemon, garlic, and oregano marinade adds a refreshing zest, while the grilled veggies provide a smoky, savory backdrop.

Ingredients:

• 1.5 lbs boneless skinless chicken breasts, cut into 1.5-inch cubes
• 1 zucchini, sliced
• 1 red onion, cut into wedges
• 1 red bell pepper, chopped into chunks
• 1 cup cherry tomatoes
• Skewers (soaked if wooden)

For the Marinade:

• 3 tbsp olive oil
• Juice and zest of 1 lemon
• 3 garlic cloves, minced
• 1 tbsp dried oregano
• 1 tsp dried thyme
• Salt and pepper to taste

Instructions:

1. In a bowl, whisk together olive oil, lemon juice, lemon zest, garlic, oregano, thyme, salt, and pepper.
2. Marinate chicken in the mixture for 1–2 hours in the fridge.
3. Preheat grill to medium-high heat.
4. Thread chicken, zucchini, onion, bell pepper, and tomatoes onto skewers.
5. Grill kabobs for 10–12 minutes, turning occasionally, until chicken is cooked through and vegetables are charred.

These kabobs are bursting with fresh, tangy flavors.

The Mediterranean herbs and lemon give the chicken and veggies a vibrant taste, making it a great addition to any summer gathering. Serve with a side of Greek yogurt or a fresh cucumber salad.

Tropical Shrimp and Avocado Kabobs

These shrimp kabobs are light and refreshing, with the creamy richness of avocado and a citrusy marinade.

The tropical flavors make them perfect for a beachy summer meal or a backyard BBQ.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 avocados, cut into chunks
• 1 red bell pepper, chopped into pieces
• 1 lime, cut into wedges
• Skewers (soaked if wooden)

For the Marinade:

• 1/4 cup olive oil
• Juice and zest of 1 lime
• 1 tbsp honey
• 2 garlic cloves, minced
• 1 tsp chili powder
• Salt and pepper to taste

Instructions:

1. In a bowl, combine olive oil, lime juice, lime zest, honey, garlic, chili powder, salt, and pepper.
2. Marinate shrimp in the mixture for 20–30 minutes.
3. Preheat grill to medium-high heat.
4. Thread shrimp, avocado chunks, and red bell pepper onto skewers.
5. Grill for 4–5 minutes per side, until shrimp are pink and opaque.

These kabobs are a perfect mix of sweet, tangy, and creamy with a subtle heat from the chili powder.

The avocado adds richness to the light shrimp, making them a delicious and healthy option. Serve with a side of coconut rice for a true tropical experience.

Grilled Pork and Apple Kabobs

These kabobs feature a classic sweet-and-savory combination of tender pork and crisp apples, all enhanced with a smoky marinade.

The fruit caramelizes on the grill, adding a subtle sweetness that perfectly balances the rich, juicy pork.

Ingredients:

• 1.5 lbs pork tenderloin, cut into 1.5-inch cubes
• 2 apples (such as Fuji or Gala), cored and cut into chunks
• 1 red onion, cut into wedges
• Skewers (soaked if wooden)

For the Marinade:

• 1/4 cup apple cider vinegar
• 2 tbsp olive oil
• 1 tbsp brown sugar
• 1 tsp smoked paprika
• 1 tsp mustard powder
• Salt and pepper to taste

Instructions:

1. In a bowl, whisk together apple cider vinegar, olive oil, brown sugar, smoked paprika, mustard powder, salt, and pepper.
2. Marinate pork cubes in the mixture for 1–2 hours.
3. Preheat grill to medium-high heat.
4. Thread pork, apple chunks, and onion onto skewers.
5. Grill for 10–12 minutes, turning occasionally, until pork is cooked through and apples are caramelized and tender.

These kabobs are sweet and savory with a smoky kick, thanks to the grilled apples and paprika marinade.

They make for a satisfying summer meal and pair well with mashed sweet potatoes or a leafy green salad.

Teriyaki Veggie and Tofu Kabobs

These kabobs offer a delicious vegetarian option, where firm tofu is marinated in a sweet and savory teriyaki sauce, then grilled alongside a mix of fresh vegetables.

It’s a vibrant, flavorful dish that’s perfect for summer BBQs or a light weeknight dinner.

Ingredients:

• 1 block firm tofu, pressed and cut into 1-inch cubes
• 1 yellow bell pepper, chopped
• 1 zucchini, sliced
• 1 red onion, cut into wedges
• 1 cup baby carrots, halved
• Skewers (metal or soaked wooden)

For the Teriyaki Marinade:

• 1/4 cup low-sodium soy sauce
• 2 tbsp honey or maple syrup
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp grated ginger
• 1 clove garlic, minced
• 1 tbsp cornstarch (optional, for thickening)

Instructions:

1. In a bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, ginger, garlic, and cornstarch (if using).
2. Marinate tofu in the sauce for at least 30 minutes, turning occasionally to ensure even coating.
3. Preheat grill to medium-high heat.
4. Thread tofu and vegetables onto skewers, alternating the tofu with the veggies.
5. Grill for 8–10 minutes, turning occasionally, until tofu is golden and crispy and vegetables are tender.

These kabobs are light, satisfying, and full of umami, with the teriyaki glaze bringing a rich, sweet flavor that perfectly complements the grilled vegetables and tofu.

Serve with steamed rice or a miso soup for a complete meal.

Spicy Honey Mustard Pork Kabobs

A delicious combination of spicy and sweet, these pork kabobs are marinated in a honey mustard sauce, then grilled to perfection with chunks of tender pork and smoky vegetables.

It’s a balanced dish with the perfect blend of tangy, sweet, and spicy notes.

Ingredients:

• 1.5 lbs pork loin or tenderloin, cut into 1.5-inch cubes
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 onion, cut into wedges
• Skewers (soaked if wooden)

For the Honey Mustard Marinade:

• 3 tbsp Dijon mustard
• 2 tbsp honey
• 1 tbsp apple cider vinegar
• 1 tbsp olive oil
• 1/2 tsp cayenne pepper (adjust to taste)
• Salt and pepper to taste

Instructions:

1. In a bowl, whisk together Dijon mustard, honey, apple cider vinegar, olive oil, cayenne pepper, salt, and pepper.
2. Marinate pork cubes in the mixture for at least 1 hour, ensuring they are well-coated.
3. Preheat grill to medium-high heat.
4. Thread pork, bell peppers, and onion onto skewers.
5. Grill kabobs for 10–12 minutes, turning occasionally, until pork is cooked through and vegetables are charred.

The sweet, tangy honey mustard pairs perfectly with the smoky grilled pork and veggies, making for a flavorful kabob that will be a hit at any BBQ.

Serve with a fresh green salad or roasted potatoes.

Lime and Cilantro Chicken Kabobs

Fresh, zesty, and full of vibrant flavors, these chicken kabobs are marinated in a tangy lime and cilantro sauce, then grilled to perfection.

They’re a refreshing and light option for any summer gathering, with a burst of citrusy goodness in every bite.

Ingredients:

• 1.5 lbs boneless skinless chicken thighs, cut into 1.5-inch pieces
• 1 red onion, cut into wedges
• 1 yellow bell pepper, chopped into chunks
• 1 zucchini, sliced
• Skewers (soaked if wooden)

For the Lime and Cilantro Marinade:

• Juice and zest of 2 limes
• 2 tbsp olive oil
• 1/4 cup fresh cilantro, chopped
• 2 garlic cloves, minced
• 1 tsp ground cumin
• Salt and pepper to taste

Instructions:

1. In a bowl, combine lime juice, lime zest, olive oil, cilantro, garlic, cumin, salt, and pepper.
2. Marinate chicken pieces in the mixture for at least 1 hour, preferably overnight for more flavor.
3. Preheat grill to medium-high heat.
4. Thread chicken, onion, bell pepper, and zucchini onto skewers.
5. Grill for 10–12 minutes, turning occasionally, until chicken is cooked through and veggies are tender.

These kabobs are full of fresh and citrusy flavors, with the lime and cilantro creating a refreshing balance to the smoky grilled chicken and vegetables.

Serve them with a side of guacamole and tortilla chips for a delightful summer meal.

Cajun Shrimp and Pineapple Kabobs

These shrimp kabobs are infused with bold Cajun spices, paired with sweet, juicy pineapple that caramelizes beautifully on the grill.

The combination of heat and sweetness makes for a mouthwatering summer treat.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1/2 pineapple, peeled and cut into chunks
• 1 red onion, cut into wedges
• 1 red bell pepper, cut into chunks
• Skewers (soaked if wooden)

For the Cajun Marinade:

• 2 tbsp olive oil
• 1 tbsp Cajun seasoning
• 1 tbsp lemon juice
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt and pepper to taste

Instructions:

1. In a bowl, whisk together olive oil, Cajun seasoning, lemon juice, smoked paprika, garlic powder, salt, and pepper.
2. Marinate shrimp in the Cajun mixture for 20–30 minutes.
3. Preheat grill to medium-high heat.
4. Thread shrimp, pineapple, red onion, and bell pepper onto skewers, alternating ingredients for a colorful look.
5. Grill kabobs for 4–5 minutes per side until shrimp are cooked through and pineapple is caramelized.

The smoky, spicy shrimp pair perfectly with the sweet pineapple, creating a tantalizing contrast of flavors.

Serve with a side of coconut rice or a tangy coleslaw for a tropical-inspired meal.

Beef and Bacon-Wrapped Potato Kabobs

If you’re craving something hearty, these beef and bacon-wrapped potato kabobs are packed with flavor.

Tender beef is paired with crispy bacon and golden potatoes, making these kabobs a filling and indulgent choice.

Ingredients:

• 1.5 lbs beef sirloin, cut into 1.5-inch cubes
• 4 medium potatoes, cut into 1-inch cubes (precooked for easier grilling)
• 6 strips bacon, cut into halves
• 1 red onion, cut into wedges
• 1 tbsp olive oil
• Salt and pepper to taste
• Skewers (soaked if wooden)

For the Marinade:

• 1/4 cup soy sauce
• 2 tbsp Worcestershire sauce
• 2 tbsp brown sugar
• 1 tsp garlic powder
• 1/2 tsp black pepper

Instructions:

1. In a bowl, whisk together soy sauce, Worcestershire sauce, brown sugar, garlic powder, and black pepper.
2. Marinate beef cubes in the mixture for 1 hour.
3. Preheat grill to medium-high heat.
4. Thread beef, bacon-wrapped potato cubes, and onion onto skewers, securing the bacon around the potatoes.
5. Grill kabobs for 10–12 minutes, turning occasionally, until beef is cooked to your desired level of doneness and bacon is crispy.

The richness of the bacon and the heartiness of the beef combine with the crispy potatoes to create a satisfying kabob that’s perfect for any meat lover.

Pair with a creamy dipping sauce or a side of grilled veggies.

Mediterranean Lamb and Vegetable Kabobs

These kabobs bring a taste of the Mediterranean to your grill, featuring tender lamb marinated in a zesty herb and garlic mixture, paired with colorful veggies.

The savory lamb is complemented by the freshness of the grilled vegetables for a delicious and flavorful dish.

Ingredients:

• 1.5 lbs lamb shoulder or leg, cut into 1.5-inch cubes
• 1 yellow zucchini, sliced
• 1 red onion, cut into wedges
• 1 red bell pepper, cut into chunks
• Skewers (soaked if wooden)

For the Marinade:

• 3 tbsp olive oil
• 1 tbsp lemon juice
• 2 tbsp fresh rosemary, chopped
• 2 garlic cloves, minced
• 1 tsp ground cumin
• Salt and pepper to taste

Instructions:

1. In a bowl, combine olive oil, lemon juice, rosemary, garlic, cumin, salt, and pepper.
2. Marinate lamb cubes for at least 2 hours (or overnight for more flavor).
3. Preheat grill to medium-high heat.
4. Thread lamb, zucchini, onion, and bell pepper onto skewers, alternating the ingredients.
5. Grill kabobs for 10–12 minutes, turning occasionally, until lamb is cooked to your desired doneness and vegetables are tender.

The rich, savory lamb pairs beautifully with the herby marinade and grilled vegetables, making these kabobs perfect for a Mediterranean-inspired feast.

Serve with couscous or a yogurt-based dipping sauce for a refreshing balance.

Lemon Herb Grilled Chicken and Vegetable Kabobs

This recipe is a classic summer favorite, with marinated chicken and a variety of vegetables.

The fresh lemon and herb marinade adds a light, zesty flavor, making it a refreshing dish that’s perfect for hot days.

Ingredients:

• 1.5 lbs boneless skinless chicken breast, cut into 1.5-inch cubes
• 1 red bell pepper, cut into chunks
• 1 yellow zucchini, sliced
• 1 red onion, cut into wedges
• 1 cup cherry tomatoes
• Skewers (soaked if wooden)

For the Lemon Herb Marinade:

• Juice and zest of 2 lemons
• 3 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp fresh oregano, chopped
• 1 tsp dried thyme
• Salt and pepper to taste

Instructions:

1. In a bowl, whisk together lemon juice, lemon zest, olive oil, garlic, oregano, thyme, salt, and pepper.
2. Marinate chicken in the mixture for 1–2 hours in the refrigerator.
3. Preheat grill to medium-high heat.
4. Thread chicken, bell pepper, zucchini, onion, and cherry tomatoes onto skewers.
5. Grill kabobs for 10–12 minutes, turning occasionally, until chicken is cooked through and vegetables are tender.

These kabobs are fresh and vibrant, offering a perfect balance of tangy lemon, fragrant herbs, and juicy grilled chicken and vegetables.

Serve with couscous, quinoa, or a refreshing Greek yogurt dip.

Spicy Grilled Lamb and Apricot Kabobs

The sweetness of apricots combined with the bold flavors of spicy lamb creates a unique and flavorful kabob that is perfect for your summer BBQ.

This dish is both savory and sweet, with just the right amount of heat from the spices.

Ingredients:

• 1.5 lbs lamb shoulder or leg, cut into 1.5-inch cubes
• 1/2 cup dried apricots, halved
• 1 red onion, cut into wedges
• Skewers (soaked if wooden)

For the Spice Marinade:

• 2 tbsp olive oil
• 1 tbsp ground cumin
• 1 tbsp paprika
• 1/2 tsp ground cinnamon
• 1 tsp chili powder (or adjust to taste)
• 2 garlic cloves, minced
• 1 tbsp fresh mint, chopped
• Salt and pepper to taste

Instructions:

1. In a bowl, whisk together olive oil, cumin, paprika, cinnamon, chili powder, garlic, mint, salt, and pepper.
2. Marinate lamb cubes in the mixture for 1–2 hours.
3. Preheat grill to medium-high heat.
4. Thread lamb, apricot halves, and onion onto skewers, alternating the ingredients.
5. Grill kabobs for 10–12 minutes, turning occasionally, until lamb is cooked to your desired doneness and apricots are slightly caramelized.

These kabobs are full of deep, smoky flavors from the spices, balanced by the sweetness of apricots.

The tender lamb and apricots make for a deliciously surprising combination. Serve with a side of roasted vegetables or couscous for a satisfying meal.

BBQ Chicken and Sweet Potato Kabobs

These BBQ chicken and sweet potato kabobs bring together the smoky sweetness of barbecue sauce with the comforting texture of sweet potatoes.

The combination of flavors is both hearty and satisfying, making these kabobs a perfect dish for a summer evening.

Ingredients:

• 1.5 lbs boneless skinless chicken thighs, cut into 1.5-inch cubes
• 2 medium sweet potatoes, peeled, boiled, and cut into 1-inch cubes
• 1 red bell pepper, cut into chunks
• 1 yellow onion, cut into wedges
• Skewers (soaked if wooden)

For the BBQ Marinade:

• 1/2 cup BBQ sauce (store-bought or homemade)
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tsp smoked paprika
• Salt and pepper to taste

Instructions:

1. In a bowl, whisk together BBQ sauce, olive oil, apple cider vinegar, smoked paprika, salt, and pepper.
2. Marinate chicken in the BBQ sauce for at least 1 hour.
3. Preheat grill to medium-high heat.
4. Thread marinated chicken, sweet potato cubes, bell pepper, and onion onto skewers.
5. Grill kabobs for 12–15 minutes, turning occasionally, until chicken is cooked through and vegetables are tender.

These kabobs offer a smoky, savory flavor from the BBQ sauce paired with the sweet, earthy taste of the roasted sweet potatoes.

They are filling and flavorful, perfect for a hearty summer dinner. Pair with a simple green salad for a balanced meal.

Thai Peanut Chicken and Vegetable Kabobs

These kabobs are packed with the rich, creamy, and slightly spicy flavors of a Thai peanut sauce.

The combination of marinated chicken and grilled vegetables, along with the sweet and savory peanut sauce, makes for a memorable summer dish.

Ingredients:

• 1.5 lbs boneless skinless chicken breast, cut into 1.5-inch cubes
• 1 red bell pepper, cut into chunks
• 1 zucchini, sliced
• 1 red onion, cut into wedges
• Skewers (soaked if wooden)

For the Thai Peanut Marinade/Sauce:

• 1/4 cup peanut butter (creamy or chunky)
• 2 tbsp soy sauce
• 1 tbsp lime juice
• 1 tbsp honey
• 1 tsp ginger, freshly grated
• 1 garlic clove, minced
• 1/2 tsp chili flakes (optional, for heat)
• 1 tbsp sesame oil
• 1/4 cup water (to thin out the sauce, if needed)

Instructions:

1. In a bowl, whisk together peanut butter, soy sauce, lime juice, honey, ginger, garlic, chili flakes, sesame oil, and water.
2. Marinate chicken in half of the peanut sauce for 1–2 hours in the refrigerator.
3. Preheat grill to medium-high heat.
4. Thread marinated chicken and vegetables onto skewers.
5. Grill kabobs for 10–12 minutes, turning occasionally, until chicken is cooked through and vegetables are tender.
6. Serve with remaining peanut sauce drizzled over the top.

The creamy, nutty Thai peanut sauce adds a rich and exotic flavor that’s complemented by the smoky grilled chicken and vegetables.

Serve with jasmine rice or a crunchy slaw for a complete meal.

Chipotle Honey Chicken and Corn Kabobs

These kabobs combine the smoky heat of chipotle peppers with the sweetness of honey, creating a perfectly balanced marinade for the chicken.

Paired with fresh grilled corn, they’re perfect for a summer BBQ.

Ingredients:

• 1.5 lbs boneless skinless chicken thighs, cut into 1.5-inch cubes
• 2 ears of corn, cut into 2-inch rounds
• 1 red bell pepper, cut into chunks
• 1 green bell pepper, cut into chunks
• Skewers (soaked if wooden)

For the Chipotle Honey Marinade:

• 2 tbsp chipotle in adobo sauce (or more, to taste)
• 3 tbsp honey
• 2 tbsp olive oil
• 1 tbsp lime juice
• 2 garlic cloves, minced
• 1 tsp ground cumin
• Salt and pepper to taste

Instructions:

1. In a bowl, whisk together chipotle in adobo sauce, honey, olive oil, lime juice, garlic, cumin, salt, and pepper.
2. Marinate chicken in the mixture for at least 30 minutes.
3. Preheat grill to medium-high heat.
4. Thread chicken, corn rounds, and bell peppers onto skewers.
5. Grill kabobs for 10–12 minutes, turning occasionally, until chicken is cooked through and corn is slightly charred.

The smoky and spicy chipotle honey marinade gives these kabobs a kick, balanced out by the sweetness of the honey and the crisp, charred corn.

Serve with a side of cilantro rice or a fresh salad to round out the meal.

Grilled Vegetable and Halloumi Cheese Kabobs

A vegetarian delight, these kabobs are packed with colorful vegetables and grilled Halloumi cheese, which holds its shape beautifully when grilled.

The simple marinade of lemon and olive oil lets the flavors of the vegetables and cheese shine through.

Ingredients:

• 1 block Halloumi cheese, cut into 1-inch cubes
• 1 red bell pepper, cut into chunks
• 1 yellow bell pepper, cut into chunks
• 1 zucchini, sliced
• 1 red onion, cut into wedges
• Skewers (soaked if wooden)

For the Marinade:

• 3 tbsp olive oil
• Juice and zest of 1 lemon
• 1 tsp dried oregano
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. In a bowl, whisk together olive oil, lemon juice, lemon zest, oregano, garlic, salt, and pepper.
2. Marinate the Halloumi and vegetables for 30 minutes to 1 hour in the refrigerator.
3. Preheat grill to medium-high heat.
4. Thread Halloumi cheese and vegetables onto skewers, alternating between cheese and veggies.
5. Grill kabobs for 4–5 minutes per side, until Halloumi is golden and slightly crispy and vegetables are charred.

These kabobs are simple yet packed with flavor.

The salty Halloumi pairs perfectly with the grilled veggies and the lemony, herby marinade. Serve with pita bread and a side of tzatziki for a Mediterranean-inspired feast.