Tips for Killer Kabobs

Fruit, veg, cheese and donuts – if you can spear it, they will eat it.

Stick it to em' - everyone loves skewered food

A kabob isn’t just a cool way to cook meat on the grill. Think of your favourite meal – there’s a way to layer it on a stick. Here’s how:

Breakfast

If you’ve got a crowd coming for brunch, ditch the knife and fork and present French toast on a stick. Alternate cooked pieces of the bread with bacon and serve with maple syrup for dipping.

And for a savoury twist on a sweet favourite, strawberries and basil are a perfect pair. Drizzle with balsamic reduction and it’s done.

Lunch

Salad on a stick anyone? Lunch kabobs are a creative way to think outside the sandwich. Play around with classic salad recipes by mixing components on a skewer.

Greek salad is easily translated into a kabob; all you need are chunks of cucumber, cherry tomatoes, pitted Kalamata olives and feta. Finish with a drizzle of Greek dressing.

For caprese salad, skewer cherry tomatoes, basil and mini bocconcini and dress with olive oil and balsamic vinegar. 

Sandwich lovers won’t be able to resist ribbons of cucumber stacked with cherry tomatoes, cheddar cheese and a drizzle of balsamic vinaigrette.

For an unexpected sweet and salty flavor combination stack basil, black olives and fresh chunks of watermelon.

Dinner

Street meat, satay, kabob – whatever you call it, it’s always delicious. Tight on time? Pre-made skewers or pre-marinated meat you skewer yourself lets you pull your meal together in a snap.

If you have time to plan ahead, a marinade of lime juice, ginger, chili flakes and soy sauce takes chicken or beef to the next level.

To get all your favourite steakhouse flavours on one stick clean off a spear or rosemary and stack it with grilled steak and blue cheese. Serve with steak sauce for dipping.

And for a hearty vegetarian kabob, riff on traditional French ratatouille. Toss cubed zucchini, eggplant, peppers, onions and cherry tomatoes with olive oil and garlic. Finish with fresh thyme leaves and grill.

Dessert

If you’ve never grilled fruit, kabobs are a great way to start. Try pineapple and banana – their natural sugars caramelize in such a heavenly way. While they’re still warm, lightly drizzle with maple syrup and a dash of cinnamon. Serve with whipped cream or ice cream if you’re feeling decadent.

Or for a no-cook dessert kabob, slide mini donuts or angel food cake onto a stick with melted chocolate for dipping and watch them disappear. Or, try Strawberry shortcake kabobs by layering strawberries and sponge cake on to a skewer.

Take a campfire favourite - the s’more - and turn it into a tasty kabob by layering balls of chocolate and roasted marshmallows.

Kabob grill tips

• Before assembling, soak bamboo skewers in water for 30 minutes to prevent flare-ups.

• Firm is your friend – soft fruits, veggies and cheeses will fall apart when it’s time to turn up the heat.

• Hearty herbs like rosemary make great skewers – simply pluck a stem clean, slide on some marinated chicken and you’re set!

• To prevent sticking and to make skewers easy to turn, lightly spray your grill with a neutral oil before preheating.

• Planning a party? Always assemble ahead – there’s a reason hosts love kabobs so much.