#grilledkebabs

With the smoky heat of Cajun seasoning and the cool sweetness of oranges, these vegan kebab skewers are packed with flavor. It's great for a summer barbecue or a quick dinner during the week.

Ingredients: 1 block firm tofu, pressed and cubed. 2 oranges, peeled and segmented. 1 bell pepper, cut into chunks. 1 red onion, cut into chunks. 2 tablespoons olive oil. 2 tablespoons Cajun seasoning. Salt and pepper to taste. 8 skewers, soaked in water.

Instructions: Put Cajun seasoning, salt, pepper, and olive oil in a bowl. Add the cubed tofu to the bowl and toss it gently to coat it all. Put tofu cubes on skewers and then add orange segments, bell pepper chunks, and red onion chunks one after the other. Warm the grill up to a medium-high level. Put the skewers on the grill and cook for 8 to 10 minutes, turning them over every so often, until the vegetables are soft and the tofu is nicely charred. Take it off the grill and serve it hot.

Prep Time: 15 minutes

Cook Time: 10 minutes

These Grilled Scallop Kebabs with Zucchini and Red Onion are a delicious and healthy option for your next barbecue. The marinated scallops and grilled vegetables are packed with flavor and make for a perfect summer meal.

Ingredients: 1 pound large scallops. 2 medium zucchinis, cut into 1-inch rounds. 1 large red onion, cut into wedges. 1/4 cup olive oil. 2 tablespoons lemon juice. 2 cloves garlic, minced. 1 teaspoon dried oregano. Salt and pepper, to taste. Wooden skewers, soaked in water for 30 minutes.

Instructions: In a bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper to create a marinade. Place the scallops, zucchini rounds, and red onion wedges in a large resealable plastic bag. Pour the marinade over the ingredients, seal the bag, and gently toss to coat. Refrigerate for at least 30 minutes to marinate. Preheat your grill to medium-high heat. Thread the marinated scallops, zucchini rounds, and red onion wedges onto the soaked wooden skewers, alternating between them. Place the kebabs on the preheated grill and cook for about 3-4 minutes per side or until the scallops are opaque and the vegetables are tender with grill marks. Remove the grilled scallop kebabs from the grill and serve hot. Garnish with fresh herbs, if desired. Enjoy your Grilled Scallop Kebabs with Zucchini and Red Onion!

Prep Time: 45 minutes

Cook Time: 10 minutes

If you want to enjoy classic fajita flavors on the grill, these Easy Grilled Fajita Chicken Kebabs are a great choice. It's great for a summer barbecue or a quick dinner during the week.

Ingredients: 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes. 1 red bell pepper, cut into 1-inch pieces. 1 green bell pepper, cut into 1-inch pieces. 1 onion, cut into 1-inch pieces. 2 tablespoons olive oil. 2 tablespoons fajita seasoning. 1 lime, juiced. Wooden skewers, soaked in water for 30 minutes.

Instructions: In a large bowl, combine the chicken cubes, red bell pepper, green bell pepper, and onion. Drizzle olive oil and fajita seasoning over the ingredients. Toss to coat evenly. Squeeze the lime juice over the mixture and toss again for added flavor. Thread the marinated chicken and vegetables onto the soaked wooden skewers, alternating between chicken and veggies. Preheat your grill to medium-high heat and oil the grates to prevent sticking. Place the kebabs on the grill and cook for about 10-12 minutes, turning occasionally, until the chicken is cooked through and has nice grill marks. Serve hot and enjoy your Easy Grilled Fajita Chicken Kebabs!

Prep Time: 15 minutes

Cook Time: 12 minutes

These Sweet and Spicy Bacon Kebabs are a delightful combination of flavors. The bacon adds a smoky and savory element, while the sweet and spicy sauce brings a burst of flavor to the tender chicken and colorful veggies. The Scallion-Ginger Relish on the side adds a fresh and zesty twist to this grilled delight. Perfect for a summer barbecue or any occasion when you crave delicious kabobs.

Ingredients: 4 slices of bacon, cut into 1-inch pieces. 1/4 cup brown sugar. 2 tablespoons soy sauce. 1 tablespoon sriracha sauce. 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces. 1 red bell pepper, cut into 1-inch pieces. 1 yellow bell pepper, cut into 1-inch pieces. 1 red onion, cut into 1-inch pieces. 1 pineapple, peeled, cored, and cut into 1-inch pieces. Wooden skewers, soaked in water for 30 minutes. Salt and pepper to taste. 2 tablespoons chopped scallions. 1 tablespoon grated fresh ginger. 1 tablespoon rice vinegar. 1 teaspoon honey.

Instructions: Put the soy sauce, brown sugar, and sriracha sauce in a bowl and mix them together. Mix the sugar in until it's gone. Season the chicken thigh pieces with salt and pepper and put them in a separate bowl. Wrap a strip of bacon around each piece of chicken and secure it with a wooden skewer. Add bell pepper, red onion, and pineapple chunks in turns. The sweet and spicy sauce should be brushed on the kebabs that are wrapped in bacon. Warm up the grill over medium-high heat. To keep them from sticking, oil the grates. For about 15 to 20 minutes, or until the bacon is crispy and the chicken is cooked all the way through, turn the kebabs over every so often and baste them with more sauce. The scallion-ginger relish should be made while the kebabs are cooking. Put grated ginger, chopped scallions, rice vinegar, and honey in a small bowl. Combine well. Take the kebabs off the grill when they're done and let them rest for a while. Slice the bacon and put it on a plate. Then add the ginger and scallions to the relish. Have fun!

Prep Time: 30 minutes

Cook Time: 20 minutes

These grilled lamb kebabs are seasoned with a tasty mix of spices and come with a tasty Smoky Tomato Sauce. Great for a summer barbecue or a holiday meal!

Ingredients: 1.5 lbs boneless lamb, cut into 1-inch cubes. 1/4 cup olive oil. 2 cloves garlic, minced. 2 tsp ground cumin. 2 tsp ground coriander. 1 tsp smoked paprika. Salt and black pepper to taste. For Smoky Tomato Sauce:. 1 cup canned crushed tomatoes. 1/4 cup red wine vinegar. 2 tbsp honey. 1 tsp smoked paprika. 1/2 tsp cayenne pepper. Salt to taste. Wooden skewers, soaked in water for 30 minutes.

Instructions: Olive oil, ground cumin, ground coriander, smoked paprika, salt, and black pepper should all be mixed together in a bowl. Toss the cubed lamb in the marinade to coat it. Put it in the fridge with the lid on for at least an hour, or overnight for the best results. Warm up the grill over medium-high heat. On the wet wooden skewers, thread the lamb cubes that have been marinated. After the grill is hot, put the lamb kebabs on it and cook for 8 to 10 minutes, turning them over every so often, until they are done the way you like them. Make the Smoky Tomato Sauce while the kebabs are cooking. Crushed tomatoes, red wine vinegar, honey, smoked paprika, cayenne pepper, and a pinch of salt should all be put in a saucepan. Let the sauce simmer on low heat for 5 to 7 minutes, or until it gets a little thicker. Put the Smoky Tomato Sauce next to the grilled lamb kebabs so that you can dip them in it. Have fun!

Prep Time: 60 minutes

Cook Time: 10 minutes

The Grilled Lamb Kofta Kebabs are a tasty and healthy paleo-friendly dish that is great for a hearty meal. Ground lamb is mixed with fragrant herbs and spices and then cooked over a hot grill until it's just right. The kebabs are soft and juicy, and they are full of Middle Eastern flavors.

Ingredients: 1 pound ground lamb. 1/2 cup finely chopped onion. 2 cloves garlic, minced. 2 tablespoons chopped fresh parsley. 1 teaspoon ground cumin. 1/2 teaspoon ground coriander. 1/2 teaspoon ground paprika. 1/4 teaspoon cayenne pepper. Salt and pepper to taste. Wooden skewers, soaked in water.

Instructions: Grind the cumin, coriander, paprika, cayenne pepper, salt, and pepper into a bowl. Add the chopped onion, minced garlic, fresh parsley, and mix them all together. Thoroughly mix the ingredients together until they are well blended. Warm up the grill over medium-high heat. Make sure each piece of lamb mixture is the same size, and then shape it into long, narrow kebabs that look like sausages. Place these around the soaked wooden skewers. Put the lamb kofta kebabs on a grill that has already been heated up. Cook for 8 to 10 minutes, turning them over every so often, until they are browned and fully cooked. Before you serve the kebabs, take them off the grill and let them rest for a few minutes. The lamb kofta kebabs should be served on the grill with either salad or a dipping sauce of your choice. Have fun!

Prep Time: 15 minutes

Cook Time: 10 minutes

These Low Calorie Grilled Pesto Chicken and Pepper Kebabs are a healthy and flavorful option for a summer barbecue or any time you're craving a tasty grilled dish. The pesto adds a burst of flavor without a lot of calories, making it a guilt-free meal.

Ingredients: 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes. 2 bell peppers red, green, or yellow, cut into 1-inch pieces. 1/4 cup low-calorie pesto sauce. 1 tablespoon olive oil. Salt and pepper to taste. Wooden skewers, soaked in water for 30 minutes.

Instructions: In a bowl, combine the chicken cubes, pesto sauce, olive oil, salt, and pepper. Mix well to coat the chicken evenly. Let it marinate for at least 30 minutes or overnight in the refrigerator. Preheat your grill to medium-high heat. Thread the marinated chicken and bell pepper pieces onto the soaked wooden skewers, alternating between chicken and peppers. Place the kebabs on the preheated grill and cook for 10-12 minutes, turning occasionally, until the chicken is cooked through and has a nice char on the outside. Serve the grilled pesto chicken and pepper kebabs hot, garnished with extra pesto sauce if desired. Enjoy your low-calorie and delicious kabobs!

Prep Time: 40 minutes

Cook Time: 12 minutes