Loaded with vegetables, these Kabobs are crowd pleasers for adults and kids alike. We like to unload the kabob for serving, and putting it all into a serving bowl allows everyone to choose what they like.
Shopping List
Cooking Instructions
Preheat the grill to screaming hot - or use the broiler. Put the top rack as close to the broiler element in the oven as possible. Keep close eye!
Put the kabobs on an angle across the grill grates. They should sizzle. Turn the heat down to medium. Close the lid and wait 3 minutes. Use tongs to turn 90 degrees. If the kabobs stick or don’t want to release, close the lid and wait another minute or two. Properly seared meat will release.
Turn 90 degrees every 3-4 minutes and keep over indirect or medium-heat. Chicken kabobs should take about 15 minutes, steak (if you like it medium-ish) will take 12 or less minutes.
Brush pineapple slices with oil and grill for 2 minutes on each side. We love to chunk these up and mix them with the kabob ingredients after they come off the grill.
Dinner on a Stick! Done.
Ingredients
Directions
Preheat the grill to screaming hot - or use the broiler. Put the top rack as close to the broiler element in the oven as possible. Keep close eye!
Put the kabobs on an angle across the grill grates. They should sizzle. Turn the heat down to medium. Close the lid and wait 3 minutes. Use tongs to turn 90 degrees. If the kabobs stick or don’t want to release, close the lid and wait another minute or two. Properly seared meat will release.
Turn 90 degrees every 3-4 minutes and keep over indirect or medium-heat. Chicken kabobs should take about 15 minutes, steak (if you like it medium-ish) will take 12 or less minutes.
Brush pineapple slices with oil and grill for 2 minutes on each side. We love to chunk these up and mix them with the kabob ingredients after they come off the grill.
Dinner on a Stick! Done.