3 Super Summer Shish-Kabob Recipes

Summer is a great time to get outside and grill some killer kabob recipes. Whether you're staying at home or visiting friends and family, here are a few easy and refreshing summer shish-kabob recipes to enjoy, so grab your sticks and get grilling!

Summer Shrimp & Veggie Shish-Kabobs

Shrimp and veggie skewers are a simple and satisfying summer grilling option, but they also can be broiled in the oven any time of year.


1/2 pound large shrimp, deveined and peeled. 

1 large zucchini, cut in 1/4 inch slices

12 oz button mushrooms

1 medium-size red onion, cut into chunky pieces

1/4 cup olive oil

2 tablespoons lemon juice

3/4 teaspoon salt

1/4 teaspoon pepper

1 teaspoon Italian seasoning

2 teaspoons minced garlic

1 tablespoon chopped parsley

Lemon wedges for serving

Wooden skewers, soaked in water


Pre-heat grill to medium heat. Place the lemon juice, olive oil, salt, pepper, Italian seasoning, and garlic in a resealable plastic bag. Add shrimp to the bag and seal, toss to coat evenly. Marinate for at least 15 minutes or up to 2 hours. Remove the shrimp and put veggies into the bag and toss lightly. 

Alternate placing shrimp and veggies onto skewers and use any remaining marinade to cover skewers before putting on them on the grill. 

Cook for about 2-3 minutes on each side or until shrimp is pink and opaque. Squeeze fresh lemon juice and parsley on skewers to complete this sizzling summer shish-kabob.

You Had Me At Bacon Shish-Kabob

There's no doubt that bacon is an American staple, but it's not entirely expected as an ingredient for shish-kabobs. This tasty treat combines sweet onions and bacon to create a quick and delicious dish.


8 slices of bacon cut in half

2 sweet onions, sliced into 8 wedges 

2 tablespoons brown sugar

2 tablespoons balsamic vinegar (substitute raspberry or mango balsamic vinegar for a punch of flavor)

1 tablespoon molasses (or maple syrup)

Wooden skewers, soaked in water 


Pre-heat grill to medium heat. Wrap each onion wedge in a pre-cut slice of bacon. Place two wedges on each skewer and place in a shallow glass or plastic dish.

Combine brown sugar, balsamic vinegar, and molasses and cover skewers. Refrigerate for one hour. 

Remove skewers from marinade, keeping leftover marinade. Grill, covered over medium-high heat, turning and basting with remaining marinade occasionally until done, about 20 minutes or until onions are crisp-tender. 

This delightful bacon treat will delight your friends and family, and make you the grill master, at least for a day.

Grilled Watermelon and Pineapple Shish-Kabobs

This vegan recipe is a simple, refreshing, and easy way to get kids and grown-ups alike to enjoy fresh summer fruit at your next BBQ. It's sure to be a crowd favorite!


1/2 pound watermelon, cubed

1/2 pound pineapple, cubed

1/4 cup lime juice

1/4 cup coconut water

1 tablespoon olive oil

1/4 teaspoon cayenne pepper 

Salt to taste 

Wooden skewers, soaked in water


The first thing you'll need to do is to soak your skewers in water (if using traditional wooden skewers) for about 30 minutes. This will prevent them from burning on the grill. Pre-heat your grill to medium heat. Now, cut up your watermelon and pineapple into similarly sized cubes. 

Combine lime juice, coconut water, olive oil, and cayenne pepper and place into a large plastic bag that can be sealed airtight. Put the cubed fruit into the bag and shake to make sure the fruit is covered in the marinade and set aside for 15-20 minutes.

Once the fruit has marinated in the juice, begin alternating watermelon with pineapple on the skewers, allowing for room on the ends so you can hold the skewer. Place completed skewers on a cookie sheet. Pour any remaining juice/marinade over the finished skewers before placing them on the grill.

Grill over medium heat for 5-7 minutes, making sure you flip the skewers after 2-3 minutes. 

That's it! In less than an hour from start to finish, you'll have delicious, refreshing fruit shish-kabobs to enjoy this summer!