6 Easy Kabob Recipes to Feed a Crowd

Servings: 6-8 serving(s)

Prep time: 20 minutes

Total time: 40 minutes

Cooking time: 20 minutes

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This collection of kabob recipes includes 6 terrific marinades that you can mix and match.

6 easy kabob recipes, including chicken, pork, fish, shrimp, steak and 6 marinade recipes that you can mix and match

Go ahead, invite a crowd for supper

Here on the East Coast the forecast for the Labour Day weekend is fantastic. It’s hard to think about the kids going back to school when it’s 28 F, which is just fine with me. I plan to soak up all that summer has to offer this holiday weekend and hopefully do lots of late-summer swimming before we haul the raft out of the water at our cottage.

We’ll have family with us this weekend so easy meals are on the menu.

My go-to recipe for speedy meals for a crowd is kabobs.

Kabobs (or skewers, as we sometimes call them) cook quickly and are easy to cook on the barbecue or in the oven. Even better, rubs and marinades can be adapted to all sorts of protein, from chicken and pork to salmon, beef, shrimp and vegetables.

We have a great selection of kabob recipes to share. Take your pick and enjoy the holiday weekend.

Tip: Make large and small kabobs so guests can choose according to appetites and food doesn’t get wasted.

Tip: I like to cook my vegetables on separate kabobs since coking times for protein and vegetables can vary considerably.

6 Easy Kabob Recipes

Includes 6 terrific marinade recipes that you can mix and match

Teriyaki Salmon Skewers

teriyaki salmon

 

Ginger Chicken Kabobs

ginger chicken kabobs

Chili Molasses Steak Kabobs

steak-kabobs-01

Marinated Shrimp Skewers

Jamies-shrimp-med-e1432669925376

Coriander Salmon Skewers

Molasses salmon

Marinated Pork Kabobs

 

marinated pork kabobs

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Family Friendly Ginger Chicken Kabobs

Servings: 4-6 serving(s)

Prep time: 75 minutes

Total time: 85 minutes

Cooking time: 10 minutes

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ginger chicken kabobs

Kids will eat food that’s served on a stick

This is one of those recipes that I have been making so long I can’t even recall where it came from. It’s in my hand-written cookbook, on a slightly splashed page. I resurrected it this week when it occurred to me that my kids don’t complain about eating chicken or fish if it’s served on a stick.

ginger chicken kabobs

There is something a little festive about kabobs — just the look of them feels special. Cutting your meat or fish into chunks or strips helps it absorb a marinade as well. And they cook quickly.

With this recipe the marinade becomes a dipping sauce (you cook it first) but if you’d prefer you can double the marinade and use the second batch for the dipping sauce and discard the marinade used to marinate the chicken. There is also a variation to turn the extra marinade into a peanut sauce for dipping and drizzling.

ginger chicken kabobs

This recipe is excellent with chicken but good with pork and salmon too.

Ginger Chicken Kabob Recipe

Serves 4-6

Ingredients

Marinade:

  • 4 shallots, minced (can substitute 1/4 cup minced onion)
  • 4 cloves of garlic, minced
  • 2 Tbsp. freshly grated ginger
  • 2 Tbsp. soy sauce or tamari (gluten-free)
  • 2 Tbsp. Asian fish sauce*
  • 1 tsp. ground coriander
  • ½ tsp. ground black pepper
  • 2 Tbsp. Crosby’s Fancy Molasses

 

  • 8 boneless, skinless chicken thighs, cut into strips

Dipping sauce:

  • Leftover (or additional) marinade
  • 1 Tbsp. olive oil
  • 1 Tbsp. fresh lime juice
  • 1 Tbsp. Asian fish sauce*
  • ½ Tbsp. Crosby’s Fancy Molasses

Instructions:

  1. Combine the marinade ingredients in a large bowl or baking dish and add the chicken, tossing to coat. Marinate the chicken pieces for 30 minutes to 2 hours (in the refrigerator), mixing it around from time to time.  (You can also combine the marinade ingredients in a food processor).
  2. Remove from marinade and thread on skewers.
  3. Cook on the grill over medium heat, or under the broiler, flipping once, until done.
  4. Scrape leftover marinade into a saucepan with 1 Tbsp. olive oil and warm over medium heat until sizzling. Stir in lime juice, fish sauce and molasses and simmer gently for five minutes.
  5. Serve alongside the chicken.

Peanut Dipping Sauce Variation:

  • Half a batch of marinade (recipe above)
  • 1 Tbsp. olive oil
  • 2 Tbsp. fresh lime juice
  • 1 Tbsp. fish sauce
  • 2 Tbsp. Crosby’s Fancy Molasses
  • 1 cup coconut milk
  • ½ cup smooth peanut butter
  1. Add marinade to a saucepan with 1 Tbsp. olive oil and warm over medium heat until sizzling/boiling.
  2. Reduce heat and add remaining ingredients, whisking to combine.
  3. When it’s warmed through transfer to a serving bowl.

* Asian fish sauce is a light brown, flavourful sauce found in the specialty foods section of most grocery stores and in Asian markets.

ginger chicken fish sauce

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Grilled Teriyaki Salmon with Molasses

Servings: 4 serving(s)

Prep time: 30 minutes

Total time: 40 minutes

Cooking time: 10 minutes

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Grilled Teriyaki Salmon with Molasses

In this Grilled Teriyaki Salmon recipe, molasses is a star.

Used in place of sugar in this iconic sauce, molasses gives teriyaki sauce more depth and flavour as well as a wholesome kind of sweetness.

Instead of calling it grilled teriyaki salmon I should title this recipe “How to feed a crowd and have them all licking their fingers” because that was the scene at our cottage last weekend as supper was devoured. It’s a beautiful sight to see food so heartily enjoyed, especially when it takes all of five minutes to prepare. Prepared lovingly, nonetheless, but still everything was ready in a flash.

Grilled Teriyaki Salmon with Molasses

An endlessly versatile sauce:

  • This teriyaki sauce can be used with salmon steaks, fillets or strips of salmon threaded on skewers. You’ll find that the sauce helps to keep the fish moist during cooking.
  • A short marinating time deepens the flavour but isn’t necessary.
  • Feel free to adjust the seasoning if you like more or less ginger or garlic. You can also adapt the sweetness of the recipe by playing with the amount of molasses you include.
  • Try this sauce with shrimp, chicken or beef — that’s how versatile it is.
  • Homemade teriyaki sauce will last a couple of weeks in the fridge.

Grilled Teriyaki Salmon with Molasses

 Grilled Teriyaki Salmon Recipe

Serves 4

Teriyaki Sauce

  • ¼ cup cold water
  • 3 tsp. cornstarch
  • ½ cup soy sauce or tamari (gluten free)
  • 3 Tbsp. Crosby’s Fancy Molasses
  • 1 Tbsp. brown sugar
  • 1 ½ tsp. grated fresh ginger
  • 1 clove of garlic, minced
  • 1 tsp. toasted sesame oil (can use toasted pumpkin seed oil)
  • ¼ cup cider vinegar
  • Enough salmon for 4 people. (Salmon steaks, fillets or skinless pieces cut into strips for threading on skewers)

Directions:

For the teriyaki sauce:

  1. In a medium pot whisk cornstarch into water then whisk in remaining ingredients (except fish)
  2. Bring to a gentle simmer, stirring constantly and cook until it begins to thicken (2-3 minutes).
  3. Remove from heat and let cool slightly.

To cook the fish:

  1. Marinate salmon in half of the sauce for 15 to 30 minutes.
  2. When ready to cook fish remove from marinade, shake off excess and discard.
  3. Grill on the barbecue or broil, flipping halfway through cooking. (Time will depend on type of fish and cooking method.)
  4. Serve additional sauce alongside, if desired.

Nutritional info: Per serving.

  • Calories: 293
  • Fat: 14.6 g
  • Saturated Fat: 2.9 g
  • Cholesterol: 71.4 mg
  • Sodium: 606 mg*
  • Carbs: 12.9 g
  • 5ugar: 8.8 g
  • Protein: 25.9 g

*Sodium content assumes all teriyaki sauce is consumed & includes the marinade that is discarded.

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One more thing…
If you’re in search of family-friendly food that’s easy to prepare, healthy and tastes good, then sign up to receive blog posts by email.
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We’d love to send you our monthly newsletter too. Our Molasses and More newsletter includes cooking tips, menu ideas and featured recipes. Here’s the link to our monthly email sign-up form.

Chicken Kabobs with Sweet Molasses Barbecue Sauce

Servings: 6 serving(s)

Prep time: 15 minutes

Total time: 30 minutes

Cooking time: 15 minutes

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chicken kabobs with sweet molasses barbecue sauce

Kabobs are my kind of barbecue dish — quick to cook and virtually fool proof, especially for chicken.

I have too many childhood memories of community chicken barbecues where I was served chicken legs that were black and crispy on the outside and still raw in the middle.  They looked so good on the outside but you just couldn’t eat them.

I don’t want to stress over my chicken and I don’t want to be poking it to pieces during grilling to see if it’s cooked.

No, chicken kabobs are the way to go, especially these chicken kabobs with sweet molasses barbecue sauce.

chicken kabobs with sweet molasses barbecue sauce

With this recipe you get that chicken barbecue feeling, complete with a slathering of old fashioned tasting barbecue sauce, and you get meat that’s cooked just right.

This simple barbecue sauce is no-cook – you just mix up the ingredients and set the meat to marinate. Feel free to adjust the ingredient quantities if you’d like more spice, or add a dash of hot sauce, or may be a bit more smoked paprika, or some minced onion….

chicken kabobs with sweet molasses barbecue sauce

Kabobs are a great dish for entertaining too because there is no slicing or carving involved. Single servings on a stick and grab two if you’re hungry.

This finger-food versatility of kabobs makes them ideal for summer.

Chicken Kabobs with Sweet Molasses Barbecue Sauce Recipe

Sweet Molasses Barbecue Sauce

Ingredients:

  • ¾ cup brown sugar
  • ¾ cup ketchup (or up to 1 cup)
  • ¼ cup cider vinegar
  • 1/4 cup water
  • 1/3 cup Crosby’s Fancy Molasses
  • 1 Tbsp. Worcestershire Sauce
  • 2 tsp. dry mustard
  • 2 tsp. paprika
  • ½ tsp. smoked paprika
  • ½ to 1 tsp. black pepper
  • 1/2 tsp. coarse salt (optional)
  • 2 lbs. boneless, skinless chicken breast or thigh, cut into chunks or strips
  • ¼ cup chopped cilantro

Instructions:

  1. Whisk together all sauce ingredients in a large bowl. Remove half of sauce to a jar and add chicken to the bowl.
  2. Cover and place chicken in fridge to marinate for two hours to overnight.

When ready to cook:

  1. Preheat grill to medium or preheat oven broiler.
  2. Thread chicken pieces onto skewers, shaking off extra sauce (soak skewers in cold water for 30 minutes beforehand, if they’re wooden)
  3. Grill until done, turning once after 5 minutes. (Total time will depend on size of your chicken pieces)
  4. Drizzle with additional sauce and sprinkle with cilantro before serving.

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Marinated Pork Kabobs

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Exotic Brochettes

Marinated Pork Kabobs

Ingredients:

*Yields 2 servings

  • 450g (1lb) fillet of pork (pork tenderloin)
  • ¾ cup oil
  • ½ cup red wine or natural apple juice
  • ¼ cub soya sauce
  • 1/3 cup Crosby’s Fancy Molasses
  • 2 cloves garlic

Directions:

  1. Mix marinade ingredients together. Cut pork tenderloin into 1-inch cubes and add to marinade. Marinate for 2-3 hours, stirring from time to time.
  2. Make the brochettes, alternating pieces of pork with different pieces of vegetables, such as mushrooms, peppers, onions, and a few pieces of pineapple.
  3. CONVENTIONAL COOKING METHOD: Bake 12 minutes in 350°F oven, or until cooked.
  4. BBQ: Grill over medium heat, basting brochettes occasionally with remaining marinade.
  5. Serve on a bed of rice.