Five Summer Kebab (or Kabob) Recipes

Still not sure exactly how to spell Kabob! This weekend my husband received a gas grill for Father’s Day and I am really excited to start compiling some great grilling recipes! Here are just a few that I found while browsing the internets..





3 cloves garlic, minced
1/4 cup low-sodium soy sauce*

3 tablespoons olive oil

3 tablespoons rice wine vinegar

1/4 tsp. coarsely-ground black pepper

1 tablespoon finely-chopped fresh ginger


2 tablespoons low-sodium soy sauce*

1 tablespoon rice wine vinegar

1 teaspoon sesame oil


1 lb. flank steak or sirloin steak, cut into 1-inch bite-sized pieces

1 large bell pepper, cored and cut into 1-inch pieces

1 large red onion, peeled and cut into 1-inch pieces

metal or wooden skewers (*if using wooden skewers, be sure to soak them in water for at least 10 minute prior to using)

optional garnishes: thinly-sliced green onions and toasted sesame seeds

Savory Grilled Salmon Kabobs via Let’s Dish


2 teaspoons dried oregano

2 teaspoons sesame seeds

1/2 teaspoon ground cumin

1/2 teaspoon black pepper

1 teaspoon salt

1/4 teaspoon cayenne pepper

1/2 teaspoon garlic powder

1.5 pounds skinless salmon fillets, cut into 1 1/2 inch pieces

2-3 lemons, thinly sliced

2 tablespoons olive oil


Preheat grill for medium heat. In a small bowl, combine oregano, sesame seeds, cumin, pepper, salt, cayenne and garlic powder. Set aside.

Beginning and ending with the salmon, thread salmon and lemon slices onto 2 parallel skewers. If needed, fold lemon slices in half before placing on skewers.

Brush with olive oil and season with spice mixture. Repeat with remaining salmon and lemon slices. Grill for 3-4 minutes per side, or until salmon is cooked through.

wedge salad on a stick Via Donna Fincher


• 8 (1-inch) wedges iceberg lettuce

• 4 strips cooked bacon, cut in half

• 8 grape tomatoes, cut in half

• 8 bamboo toothpicks or double recipe and use bamboo sticks

• 8 teaspoons blue cheese salad dressing

• 8 teaspoons crumbled blue cheese, or more to taste

• Diced red onion (optional)
Directions: Thread each lettuce wedge, bacon piece, and grape tomato onto each toothpick, respectively. Arrange toothpicks on a serving platter. Drizzle 1 teaspoon blue cheese dressing over each and sprinkle with blue cheese and red onions (optional). If using bamboo sticks, repeat directions to fill up sticks with ingredients.

Spicy-Honey Glazed Chicken and Sweet Potato Kebabs via Little Broken

1 large (3/4 lb.) sweet potato, peeled and cut into 1-inch pieces1½ lbs. boneless, skinless, chicken thighs, cut into 2-inch pieces

1 medium sweet onion, cut into 1½-inch chunks and layers separated

olive oil

7 (12-inch) bamboo skewers*

Spice Mix + Glaze

2 tsp. garlic salt

2 tsp. chili powder

½ tsp. salt

1 tsp. pepper

1 tsp. cumin

1 tsp. paprika

¼ tsp. crushed red pepper

6 Tbsp. honey

2 tsp. cider vinegar


Place potato pieces into a small saucepan and add just enough water to cover the tops. Bring the water with potatoes to a boil over medium heat; cook for 5 minutes, partially covered, until potatoes are nearly cooked but still a bit firm. Remove from the heat; cool slightly.

While the potatoes are cooling, prepare the spice mix + glaze by mixing together the garlic salt, chili powder, salt, pepper, cumin, paprika and crushed red pepper. In a separate bowl, combine the honey and cider vinegar. Set aside.

Add chicken to a medium bowl; drizzle lightly with olive oil and toss with half of the spice rub. Do the same with cooled potato pieces and sweet onion chunks; drizzle with olive oil and toss with remaining spice rub.

Thread the chicken, sweet potato, and onion onto the soaked skewers.

Preheat the grill on medium/high; grill the chicken skewers for 8 minutes, turning frequently, or until chicken juices run clear while brushing the skewers with the prepared honey glaze.

Remove from the grill and serve immediately.


*soak the bamboo skewers in water for 30 minutes prior to use

Taco and Lime Grilled Shrimp Skewers via  Closet Cooking

Taco and lime seasoned shrimp skewers that are grilled to perfection!

1 pound shrimp

2 tablespoons taco seasoning

1/4 cup lime juice (~2 limes)

1 tablespoon oil


Marinate the shrimp in the mixture of the taco seasoning and lime juice and oil for 20 minutes.

Skewer the shrimp and grill over medium-high heat until cooked, about 2-3 minutes per side.

For more more recipes and fitness tips and inspiration join The Inspire Tribe Fitness Community HERE


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s