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Our Blog: July 20, 2020

Healthy Kebab Recipes for National Grilling Month

GettyImages-821134352By Nicole Spain, Registered Dietitian

Take the cooking outside and use your grill in a multitude of ways during National Grilling Month.  According to my kids, everything tastes better on a stick! Try one or all of these tasty grilled kebab entrees at your next backyard BBQ! (Note: if using wood skewers, be sure to soak them in water first.) 


Cilantro Lime Grilled Shrimp

Serves 4

1 lb shrimp, shelled and de-veined
2 limes, juice and zest (or ¼ cup juice)
1 Tbsp olive oil
2 Tbsp cilantro, chopped
1 clove garlic, grated

  1. Marinate shrimp in the mixture of lime juice, zest, olive oil, cilantro and garlic for 30 minutes.
  2. Skewer the shrimp and grill over medium-high heat until cooked, about 2-3 minutes per side.

*Recipe adapted from


BBQ Pork and Apple Kebabs

Serves 4

½ C apricot jam
2 Tbsp apple cider vinegar
1 Tbsp tomato paste
2 Tbsp olive oil
1 medium red onion, cut into 8 wedges
1 granny smith apple, cut into 8 wedges
1 ½ lbs pork tenderloin, halved and cut into 16 cubes

  1. Heat grill to medium-high heat.
  2. Make the sauce: in a large bowl, combine jam, vinegar, tomato paste and 1 tbsp of oil. Set aside.
  3. Assemble 4 long skewers, alternating 4 pork cubes with 2 onion wedges and 2 apple wedges. Roll skewers in remaining 1 tbsp of oil.Season with salt and pepper.
  4. Baste skewers with some sauce, cook, turning skewers occasionally and basting with more sauce until the pork is no longer pink. (Approximately 4 to 8 minutes).

Recipe adapted from:


Teriyaki Chicken Skewers

Serves 4

1 lb boneless, skinless chicken breasts, cut into bite size pieces.
¼ C teriyaki sauce

  1. Place the chicken into a gallon size Ziploc bag.
  2. Season with salt and pepper. Add the teriyaki sauce to the bag of chicken.
  3. Massage the marinade into the chicken for a minute. Refrigerate for at least an hour.
  4. Preheat the grill to medium-high heat.Thread the chicken onto the skewers and grill for approximately 3-4 minutes per side.

Recipe adapted from:


Steak and Potato Kebabs

Serves 4

1 lb ribeye steak
8 baby portabella mushrooms
8 baby Yukon gold potatoes
¼ C soy sauce
¼ C ketchup
¼ C olive oil
2 Tbsp brown sugar
2 Tbsp white vinegar
½ Tsp garlic powder

  1. Cut the steak into 16 equal pieces. Place the steak and mushrooms in a gallon size Ziploc bag.
  2. In a medium size bowl whisk together the soy sauce, ketchup, oil, brown sugar, vinegar and garlic powder. Pour marinade over the steak and mushrooms, and refrigerate for 30 minutes to 2 hours.
  3. Clean the potatoes.Place potatoes in a large sauce pan and add enough water to cover by 1 inch. Bring water to a boil and cook potatoes until just barely fork-tender, 5-7 minutes. Drain and set aside.
  4. Heat grill to medium-high heat.
  5. Prepare the skewers by alternating steak with potato or mushroom.
  6. Grill for 5-6 minutes on both sides, flipping every 3 minutes.

Recipe adapted from:


Veggies on the Grill: 

Grilling vegetables is easy and a great way to alter the taste and you may just find you along with your kids may be more open to eating your veggies this way. I love grilling asparagus, carrots, zucchini, summer squash, onions, green beans, sweet potatoes and mushrooms.

Really, any vegetable can be grilled. Using a vegetable basket or grilling plate can make it easier. If you don’t have one don’t worry – you will just want to cut your vegetables longer so you don’t lose them through your grill grates. For example, if grilling carrots, cut them lengthwise rather than in circles. To prepare your veggies, cut appropriately then simply toss them with olive oil, salt, pepper, and any additional seasoning you want. Sometimes, I add lemon juice as well. Then, grill until done to your liking over medium heat.


Don’t forget about DESSERT!


Recipes from: