Let’s Talk Kabobs

Do the prospects of what you can make from dinner leftovers ever really excite you? Like almost more than the actual dinner itself?

Welllll they do for me <obviously>🤣

Kabobs are one of my absolute favorite spring/summer things to make. They’re just fun, colorful, versatile and can be used in endless ways for leftovers. Like this Quiche. Or this hearty Steak and Kale Salad.

I highly recommend you lay out your ingredients like so:

It helps me visualize the kabob. Beeee the kabob. Or not.

Also. Do you pineapple when you kabob, or no? We certainly pineapple in this house!

Next, you have to slice your ingredients how you want them. Bite size chunks for peppers, onions and pineapple and 1/2″thick coins for the zucchini.

This makes it much easier for tiny hands to help you skewer!

Also. I know it sounds expensive, but I typically use Filet or Beef Tenderloin if we’re using beef. The meat cooks just right and it’s tender enough for my kiddos to chew. It’s also a great way to stretch an expensive cut of meat!

Look at that mileage! But if I’m not using filet or tenderloin, I usually marinade my meat in a mixture of equal parts tamari/soy sauce and Italian dressing. Salt+acid+fat=yum. The heat we’ll add later.

Also. Are you team skewer all the ingredients on one skewer, or team separate by ingredient? We do both here. I personally think it’s because my husband is secretly vying for more meat, but I can’t prove it. Yet…

Slap these bad boys on a med/high grill. Cook on one side for about 5 minutes and flip them over and finish the other side for about 3. You want your meat med/med rare and your veggies cooked through. I like mine with a lot of chat, so sometimes I turn the heat a little higher, but the grill is like a play yard. You can tinker around and cook to your liking.

Here are some (loose) Instructions


Roughly 2 pounds of meat.

2 Zucchinis

1/2 Pineapple

1 Red Onion

1 Green Pepper

1 Yellow or Orange Pepper


  1. Season whichever meat you are using. Salt and pepper if the meat is already a tender cut. If using chicken or a tougher beef, I highly recommend marinating it in a mixture of equal parts soy/tamari sauce and Italian Dressing. Just eyeball it to cover the meat.
  2. Chop and season your veggies with a little salt and pepper
  3. Skewer away!
  4. Grill over med/high for about 5 minutes on one side, 3 on the other, depending on how well done you like your meat and veggies!



10 Comments Add yours

  1. Cristina Petrini says:

    The best of the grill is absolutely grilled vegetables, especially peppers!

    Liked by 1 person

  2. Chad says:

    Oh yummmm!!! Would love to try this one out, i love Kabobs, they’re healthy and delicious.


  3. Ooo I never thought to put pineapples on a kabob. I’m going to try this for Memorial Day


  4. Kumamonjeng says:

    I always love kebab or skewers as I think it is so fun to have them on the sticks. It is colorful and great presentation especially when you have some guests come over.

    Liked by 1 person

    1. I feel the same way!


  5. We love kebabs too! We are vegetarian and love the sweetness pineapple gives to them.

    Liked by 1 person

  6. Sam says:

    Your kabobs are so colorful! We make them sometimes, but probably not as often as we should. My sister would probably be a fan of the pineapple kabob.


  7. ChelseaMamma says:

    The perfect recipe for barbecue season – these look so tasty


  8. Yeah Lifestyle says:

    With the absolutely beautiful weather we have having this is just the best recipe to enjoy some delicious meal on the grill or barbi


  9. Candy Rachelle says:

    I do really love making kebabs so much. My all time favorite for the summer. So delicious and yummy.

    Liked by 1 person

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