Three delicious and healthy ways to marinade grilled kabobs — steak sauce beef kabobs, teriyaki chicken kabobs and Greek veggie kabobs. Each kabob recipe can be made in under 30 minutes!
This is a sponsored post in partnership with Primal Kitchen. All words and opinions are my own. Thank you for supporting Nourish Move Love, making the content you see on this blog possible.
Grilled KABOBS, hands down my favorite meal of all time!
A complete veggie and protein-packed dinner on a stick. You can repeat this easy weeknight dinner week after week because there are so many delicious ways to make kabobs. You can mix up the proteins, veggies, and marinades.
I’m excited to share three of my personal favorite grilled kabob recipes using Primal Kitchen’s sauces and marinades. These sauces and marinades add a whole lot of flavor with minimal effort.
I’ve outlined each of these three recipes in greater detail below.
But first I wanted to share my tips and tricks for making grilled kabobs an easy, family-friendly weeknight dinner that you can get on the table in 30 minutes or less:
Customize veggies. Make each recipe your own by adding or omitting veggies to your family’s taste. In our family that means making a couple ‘mushroom-free’ kabob skewers for my husband.
Get your kids involved. If your toddler or child has an opinion about what’s on their plate, this is a great time to let them ‘choose’ by building their own kabobs. From my personal experience, my son is more likely to try new veggies if he had the opportunity to help prepare them. Although assembling the kabobs is the most time-intensive part, it’s often worth the extra work to get the kids involved. This is also why I like to assemble my kabobs ahead of time…{enter next bullet point}.
Assemble kabobs ahead of time. I personally like to prep my veggies and assemble kabob skewers the night before actually making them. That way I can simply come home and throw them on the grill. Additionally, you can increase the flavor by letting kabobs marinade overnight. Marinated meat will keep in the refrigerator for 48 hours {USDA}.
Always make extra! Kabobs make great leftovers. My personal favorites include topping a bed of greens with kabobs to make a simple grilled steak and veggie salad for lunch meal prep.
Grill or broil. Because I live in Minnesota, and I love kabobs year-round, I’ve mastered both the grill and broil. Whenever we get the chance to grill kabobs, we do. But if I can’t grill, I’ll broil kabobs in a broiler pan. I use a Meat Thermometer to check internal temperatures. You want beef to be between 145°F to 160°F and chicken should reach 165°F {USDA}.
Toddler tip. I remove the steak and chicken pieces and cut them into smaller chunks for my toddler, but he loves picking veggies off the skewers.
I’ve been using Primal Kitchen’s products consistently for some time, and I’m consistently impressed by both their clean, simple ingredient lists, and their commitment to making delicious, practical products.
Since I’m all about simple and easy weeknight dinners, I’m a big fan of Primal Kitchen’s pre-made dressings, vinaigrettes, marinades and sauces.
I can always recognize the ingredient list and several of their products are Whole30 approved and Keto friendly. Not to mention, their products are unsweetened; meaning they don’t add fake and unnecessary sugars {like you see with most pre-packaged sauces and marinades}.
Their products are simple, delicious, made of a clean ingredient lists, and my family loves them!
Soak 6-8 bamboo skewers in warm water 10 minutes before using. May also use metal skewers.
Cut beef into 1-inch pieces.
Wash and cut vegetables as needed.
Alternately thread beef and vegetable pieces evenly onto skewers, leaving small spaces between pieces.
Grill kabobs, covered, 8 to 10 minutes over medium heat. Turning as needed. For medium rare cook to 145°F internal temperature or for medium cook to 160°F internal temperature.
OR to broil, place kabobs on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil 9 to 12 minutes. For medium rare cook to 145°F internal temperature or for medium cook to 160°F internal temperature. Turn once.
Brush kabobs with Primal Kitchen Sugar-Free Steak Sauce. You can brush kabobs while their are on the grill or directly after grilling.
A customizable, family-friendly, easy weeknight dinner: chicken kabobs!
Author: Lindsey Bomgren, Nourish Move Love
Recipe type: Dinner
Cuisine: Grilled
Serves: 4 servings
Ingredients
1 pound Chicken Breast or 2 large Chicken Breasts, cut 1-inch thick
1-2 medium red, yellow, or green bell peppers, cut into 1-inch pieces
1 medium red onion, cut into 1-inch pieces
Optional: 8 ounces baby bella mushrooms or other veggies of choice: zucchini, cherry tomatoes or ect
Primal Kitchen's No Soy-Teriyaki Marinade Sauce
Instructions
Note, I personally suggest assembling kabobs the night before you'd like to serve them. Chop veggies and chicken and assemble kabobs as outlined below. Then marinate kabobs in No-Soy Teriyaki Sauce in refrigerator overnight or for up to 24 hours. You can do this in an airtight glass container or large gallon ziplock bag. Option to also just marinate the chicken breasts in the No-Soy Teriyaki Sauce vs. the entire assembled kabobs.
Soak 6-8 bamboo skewers in warm water 10 minutes before using. May also use metal skewers.
Cut chicken breasts into 1-inch pieces.
Wash and cut vegetables as needed.
Alternately thread chicken and vegetable pieces evenly onto skewers, leaving small spaces between pieces.
Grill kabobs, covered, 8 to 10 minutes over medium heat. For medium rare cook to 145°F internal temperature and for medium cook to 160°F internal temperature. Turning as needed.
OR to Broil: place kabobs on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil 9 to 12 minutes. For medium rare cook to 145°F internal temperature and for medium cook to 160°F internal temperature. Turning kabobs once.
If you didn't marinate chicken/kabobs overnight you can also brush kabobs with Primal Kitchen No Soy-Teriyaki Marinade Sauce while on the grill or once removed from the grill.
Feel free to add an extra coat when you remove from grill if you like a more bold flavor as well.
Notes
*Note, I personally suggest assembling kabobs the night before you'd like to serve them. Chop veggies and chicken and assemble kabobs as outlined below. Then marinate kabobs in No-Soy Teriyaki Sauce in refrigerator overnight or for up to 24 hours. You can do this in an airtight glass container or large gallon ziplock bag. Option to also just marinate the chicken breasts in the No-Soy Teriyaki Sauce vs. the entire assembled kabobs.
Note, I personally suggest assembling veggie kabobs the night before you’d like to serve them. Chop veggies and assemble kabobs as outlined below. Then marinate kabobs in Greek Vinaigrette & Marinade in refrigerator overnight or for up to 24 hours. You can do this in an airtight glass container or large gallon ziplock bag.
Soak 6-8 bamboo skewers in warm water 10 minutes before using. May also use metal skewers.
Wash and cut vegetables as needed.
Alternately thread vegetable pieces evenly onto skewers, leaving small spaces between pieces.
Grill kabobs, covered, 6 to 8 minutes over medium heat. Turning kabobs as needed.
OR to broil, place kabobs on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil 6 to 8 minutes. Turning kabobs once.
If you didn’t marinate the veggie kabobs overnight you can also brush kabobs with Greek Vinaigrette & Marinade while on the grill or once removed from the grill.
Feel free to add an extra coat of the marinade when you remove from the veggie kabobs from the grill if you like a more bold flavor.
Pin these Beef Kabobs, Chicken Kabobs + Veggie Kabobs
This is a sponsored post in partnership with Primal Kitchen and does include affiliate links. All words and opinions are my own. Thank you for supporting Nourish Move Love, making the content you see on this blog possible.
