If you have been following along lately, you will notice that I have been grilling A LOT. I mean it’s summer time after all and who wants all that heat inside their house when it’s over 90 degrees inside! I know I do NOT. While Andrew isn’t necessarily a huge fan, I personally, LOVE kabobs! They are simple, fast, and just a fun treat in the summer! Perfect for cookouts and get togethers, or just because!
I’m super excited to share with you this amazingly simple recipe that’s packed full of flavor and color!
The possibilities with kabobs are really endless. Pick your veggies and/or fruit, your meat (or not if you are vegan/vegetarian), cut it all into bite sized pieces, throw on the skewers and your done! Wham, bam, thank you ma’am! It’s really that simple!
I really love red and green peppers, chicken, sausage (fresh from the Amish market is the best!), mushrooms, and PINEAPPLE! Pineapple, to me, is key to a good summer kabob. The flavor it gives is just amazing and when grilled its even better!
It actually takes me more time to get all the skewers together than it does to grill them. They are done in less than 15 minutes (usually about 10) and you have an amazingly perfect dinner.
- Liberally oil your grill before lighting it and be prepared to add the skewers as soon as it heats up so the oil doesn’t have time to all burn off.
- Use metal kabob skewers . They are better for the environment, easy to wash, and easier for the food to come off. Plus, you don’t have to worry about splinters
- If using kabob skewers , let them soak in water for 2-4 hours before using
1/2 pound sausage, cut into bite sized pieces
1/2 pound chicken tenderloins, cut into bite sized pieces
1 large red pepper, cut into bite sized pieces
1 large green pepper, cut into bite sized pieces
1 cup mushrooms, cut into bite sized pieces
4 cups fresh pineapple, cut into bite sized pieces
1 tsp Salt-free Adobo Seasoning
1/2 tsp Paprika
2 tbsp Olive oil
What’s your favorite thing to put on a kabob?
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