6 Recipes for delicious Kabobs

Meat on a stick is an awesome idea — it’s fast to cook, easy to eat, and of course totally open to any flavor possibility. Kabobs or Kebabs can be made from any kind of meat. Beef, lamb, pork, chicken, you name it. The combinations are literally endless!

We have taken the liberty to scrawl down six delightful recipes for some of the best kabobs you can grill. Pick your favorite and bring your appetite!

1. Spanish-style pork kabobs


  • Kosher salt
  • 2 pork tenderloins, about 1 pound each, trimmed of silver skin and any excess fat, then cut into 1¼-inch cubes
  • 2 large bell peppers, 1 red and 1 green to give beautiful color, cut into 1¼-inch squares

For the marinade

  • ⅓ cup of finely chopped fresh Italian parsley leaves and tender stems
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons minced red onion
  • 1 tablespoon sherry vinegar
  • 1 tablespoon smoked paprika
  • 2 teaspoons ground cumin
  • 2 teaspoons minced garlic
  • ¼ teaspoon ground cayenne pepper


1. Whisk the marinade ingredients, adding ½ teaspoon salt.
2. Place the pork cubes in a large, resealable plastic bag and fill it with the marinade.
3. Press the air out of the bag, then seal tightly. Flip the bag to distribute the marinade, place in a bowl, and refrigerate for 4 to 8 hours.
4. If using bamboo skewers remember to soak in water for at least 30 minutes.
5. Now it’s time to prepare the grill for direct cooking. You will need high heat (450° to 550°F).
6. Remove the pork from the bag and throw away the marinade. Thread the pork and bell pepper squares alternately onto the skewers.
7. Brush your cooking grates clean. Grill the skewers over direct high heat, with the lid closed as much as possible, until the pork is barely pink in the center, 8 to 10 minutes, turning once or twice.
8. Season with salt and serve warm.

2. Pork and mango kabobs


  • 4 boneless pork loin chops, each about 8 ounces and 1 to 1-¼ inches thick, trimmed of excess fat and cut into 1- to
  • 1¼-inch cubes
  • 2 tablespoons of extra-virgin olive oil

For the sauce

  • 1 cup of fresh orange juice
  • 2 tablespoons of honey
  • Finely grated zest of 1 lime
  • 2 tablespoons of fresh lime juice
  • ½ teaspoon of finely grated peeled, fresh ginger
  • ¼ teaspoon of kosher salt
  • 1 tablespoon of thinly sliced fresh mint leaves

For the rub

  • 1 teaspoon of pure chile powder
  • 1 teaspoon of kosher salt
  • ½ teaspoon of ground cumin
  • ½ teaspoon of granulated garlic
  • ½ teaspoon of dried oregano
  • ¼ teaspoon of ground black pepper
  • 2 large mangoes, each ¾ to 1 pound, peeled and cut into ½- to 1-inch chunks


1. In a small saucepan mix the orange juice, honey, lime zest, lime juice, ginger, and salt.
2. Bring the mixture to a simmer over medium heat. Simmer gently until the mixture thickens to a syrup, leaving about ½ cup of the liquid, for 20 to 30 minutes.
3. Allow the mixture to cool and then add the mint.
4. Place the pork in a medium bowl. Add the oil and mix to coat evenly.
5. In a small bowl mix the rub ingredients. Sprinkle the rub over the meat and mix to coat the chunks evenly.
6. Thread the pork cubes and the mango chunks alternately onto the skewers. Allow the skewers to stand at room temperature for 15 to 30 minutes before grilling.
7. Prepare the grill for direct cooking over high heat (450° to 550°F).
8. Brush your cooking grates clean. Grill the kabobs over direct high heat, with the lid closed as much as possible, until the pork is barely pink in the center, for 6 to 8 minutes, turning them once and swapping their positions as needed for even cooking.
9. Remove from the grill and serve warm, drizzling the sauce on top.