Tag Archives: grill

Kabobs for All

I know I don’t even have to tell you about kabobs… but for me they are the most forgetful recipe ever!  But you can seriously do ANYTHING with kabobs. Fruit, simple, Easy, Fast, no slicing… it all depends on what you want to spend (money-wise or time-wise)

Pictures that I found for kabobs:

 fruit kabob fruit kabob1

As you can see, you can do fruit kabobs…any fruit.. just slice and put on the stick!! It’s nice if you can take off the tops of the strawberries, but as you can see with the oranges,… just slice and serve!

Normal fruits to use:  Oranges, strawberries, grapes, pineapple, kiwi, raspberries, blueberries…. etc. etc. (ANY FRUIT YOU WANT)

kabobs (2) kabobs

Here is the grilling kabobs… once again… ANYTHING you want! I think the best part of kabobs is to slice everything and then let you and your guests make their own! It personalizes it to each person, plus it’s less work for the host.

Vegetables you can use: Corn, potatoes, peppers, mushrooms, onions, zucchini, squash, tomatoes, etc. etc (anything that you think will fit on the stick)

Meats you can use: chicken, pork, steak, shrimp,

Once again… kabobs are EASY. use what you have in the freezer and cut things up, go buy already cut up items, or go buy the items and cut them up yourself! THe best part of kabobs is they are totally customizable.  You can have a huge party and have everything bring an item. (Tell them you have the meats, they have to bring vegetables!) It’ll amazing what people will do if you are willing to have the party at your house!! If you want to marinate your meats, I suggest doing it for a few hours. If you want spices.. all you have to do is shake them on!! (I usually use garlic)

So when you have your kabobs ready… and the grill is ready to go… grill until the meat is cooked. The vegetables will probably be done a little before the meat, so make sure if you are cutting your meat up to make them similar sizes or just a little bit smaller than the sizes of your vegetables. (1 inch by 1 inch is my suggestion for size)

Side dishes you could use: salad, noodle salads, jello.. not much more since you have vegetables AND meat on the stick!!

Something to remember:

Soak your kabob sticks overnight or for at least 8 hours before you grill them.

They they have a smaller chance of starting on fire. 

I grill my kabobs, but sometimes it rains!! I use this information to help me when doing kabobs in the oven:


Bacon-Wrapped Jalapeno Chicken Bites

jalapeno chicken bites


8 chicken tenders, flattened and cut in two (could be pieces of chicken too)
3-ounce package softened cream cheese
1 jalapeno pepper, seeded and finely chopped
8 slices bacon, cut in half


Dab ½ teaspoon (more or less) of cream cheese on top of each chicken tender. Sprinkle a scant portion of peppers over cream cheese. Fold or roll chicken to enclose cream cheese mixture. Wrap each roll with one piece of bacon and secure with a toothpick.

Grill until bacon is brown and crispy on both sides.

Side Notes:

Jalapenos have an oil on them that can get on your hands. I reccommend using gloves when handling them as it’s hard to get the oil off your hands and even rubbing your eyes after touching them can be a disaster.

For reference, , the size of the tenders I used were about 5 inches long and 2 inches wide before flattening and cutting in half.