Blockbuster Kabobs
Incredibly versatile, easy to personalize and fun to eat, kabobs are a flavorful mix-and-match food perfect for any gathering. Get a taste of next-level kabobs with our unique marinades, creative combinations and simple prep tips.
Mouthwatering Marinades
Take kabobs from average to outstanding using simple and creative marinades. Use a food processor or blender to purée ingredients like garlic, onion or chile peppers, then drizzle in the oil to blend. Use about 1/2 cup of marinade per pound of meat or vegetables. Marinate proteins and vegetables separately in zip-top plastic bags; be sure to reserve some of the marinade for serving. Used marinade must be discarded. Marinate shrimp and fish 15 to 30 minutes (it can be longer if your marinade is non-acidic), scallops 30 minutes to 1 hour, chicken, pork and beef 2 to 6 hours, and vegetables 2 to 8 hours.
Rosemary-Red Onion Marinade for Beef Kabobs
2 sprigs fresh rosemary, chopped
1/4 cup minced red onion
1/4 cup red wine vinegar
1/4 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/2 cup Pompeian® Extra Virgin
Olive Oil
Honey-Orange Marinade for Salmon Kabobs
1/4 cup honey
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon kosher salt
1/4 cup Pompeian® Extra Virgin Olive Oil
Citrus-Spiced Marinade for Veggie Kabobs
2 garlic cloves
1/2 habanero chile pepper, seeded and coarsely chopped
1/4 cup fresh lemon juice
1/4 cup fresh orange juice
1/2 teaspoon orange zest
1/4 teaspoon Dijon mustard
1/4 teaspoon kosher salt
1/8 teaspoon ground black pepper
1/2 cup Pompeian® Extra Virgin Olive Oil
Prep Tips
If using wooden skewers, soak them in water for 20 minutes to prevent burning. When prepping kabob ingredients, cut proteins and vegetables into same-sized pieces (about 1 inch) so they cook evenly. Thread protein and vegetables separately on skewers due to varied cooking times. Grill kabobs over medium heat, turning every few minutes to ensure even cooking.