KabobsMy family loves to have “make your own kabobs” on the grill. That allows family members to customize their skewers. (for instance…I don’t care for mushrooms…and they seem to be ALWAYS on the pre-made Shish Kabobs!) This is a GREAT new recipe my sister found that we “customized”! Ha. Enjoy! (and do NOT skip the dipping sauce! It is AMAZING!!)

The kabobs in this picture are just marinated steak (a bottle of your favorite) and chicken marinated in honey and lime juice. I cut up enjoya peppers, and found some cute pearl onions, little potatoes, tomatoes and mushrooms. You could also do zucchini and other veggies or fruit. The recipe below explains how to grill and make your own marinade. We dipped the above kabobs in a mixture of Western dressing and sour cream. We also offered a cilantro-avocado salad dressing that was yummy!

But here’s another version you might want to try…

Rosemary Chicken Kabobs

  • 1 Tbs plus 1 tsp minced fresh rosemary (or dry)
  • 2 tsp. dark brown sugar
  • Kosher salt and freshly ground black pepper
  • 2 1/2 lb. boneless, skinless chicken thighs
  • (about 12 small) trimmed of fat
  • Chunk fresh pineapple
  • Sliced onion
  • Grape tomatoes
  • Sliced zucchini 
  • Mushrooms
  • 2 Tbs vegetable oil; more for the grill
  • 1 cup orange marmalade
  • 1/4 c. rice vinegar

In small bowl, mix 1 Tbs of the rosemary with the brown sugar, 2 tsp salt, and 1 tsp black pepper.  Put the chicken thighs in a shallow pan, drizzle with the oil and toss to coat.  Sprinkle the chicken evenly with the rosemary mixture.

In a small saucepan, warm the marmalade, the vinegar, and the remaining 1 tsp rosemary over low heat until just warm.  Set aside and keeps warm.

Prepare a hot charcoal fire or heat a gas grill with all burners on medium high for 10 minutes. Clean the hot grate with a wire brush and then lubricate it with an oil-soaked paper towel.  Put the chicken on oiled skewers alternating meat with pineapple and onion and zucchini then place on the grate and grill (uncovered over a charcoal fire, or covered on a gas grill) until one side has dark grill marks (5 – 6 minutes for large thighs or 4-5 minutes for medium and small thighs) Turn and do the same.

Transfer to a platter and let rest for 4 – 5 minutes.  Serve with individual bowls of warm marmalade dipping sauce.