Picnic Kabobs

Picnic Kabobs

Class Recipes

Servings: Makes 4 kabobs


  • Marinade:
  • ¼ cup olive oil
  • 1 Tbsp. lemon juice
  • 1 Tbsp. red wine vinegar
  • 1 tsp. Italian seasoning
  • 2 garlic cloves, minced
  • 2 Tbsp. fresh thyme, snipped
  • 2 Tbsp. Worcestershire sauce
  • Kabobs:
  • Precooked shrimp, chicken chunks, or sliced Kielbasa
  • Assorted vegetables for kabobs: onions, bell peppers, cherry tomatoes, broccoli florets, zucchini, yellow squash, or mushrooms.


Combine marinade ingredients together in a small bowl, whisking well. Place selected meat and marinade in a zipper baggie; refrigerate for a minimum of 30 minutes and a max of 2 hours.

Soak wooden skewers in water for 10 minutes to prevent them from burning.

Preheat grill and coat with cooking spray. Prep selected vegetables into bite-size pieces for skewers.

Using 2 wooden skewers per kabob, thread meat alternately with vegetables. Using two wooden skewers will insure the ingredients won’t fall off the kabobs.

Grill 6-8 minutes or until done.


Equipment needed

Measuring cups and spoons, Knife, Small bowl, Whisk, Large zipper baggie, Indoor electric grill, 8 (10-12 inch) skewers and Cooking spray.

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