Marinated Kabob Recipes

Kabobs are fun for the whole family and easy to cater to specific dietary needs. Vegetarian? Paleo? Gluten free?

We've got you covered. 

Bourbon Brat Kabobs

This delicious recipe features Linden Hills Own fresh pork brats (on sale through 5/30!) and a tasty assortment of marinated vegetables. 

Tip: This recipe is also delicious with boneless porkchops or steak!


• 1/2 cup reduced-sodium soy sauce

• 1/2 cup bourbon

• 3 tablespoons brown sugar

• 1 teaspoon seasoned salt

• 1/4 teaspoon cayenne pepper

• 2 cups whole crimini mushrooms

• 2 medium sweet red peppers, cut into 1-inch pieces

• 1 medium green pepper, cut into 1-inch pieces

• 1 medium onion, cut into wedges

• 6 LHC housemade fresh pork brats, cut into 1-inch slices


Yield | 6 kabobs 

Prep Time | 1 hour 

Grill Time | 20 mins


• In a large resealable plastic bag, combine the first five ingredients to create marinade. Add the vegetables, seal bag and turn to coat. Refrigerate for at least 1 hour.

• Drain and reserve marinade. Alternate vegetables and brat pieces on six metal or soaked wooden skewers. 

• Spoon reserved marinade over kabobs. Grill, covered, over medium heat 15-20 minutes or until bratwurst is no longer pink and vegetables are tender. Turn frequently. Baste with any extra marinade during the last 5 minutes.



Marlin Steak and Pineapple Kabobs 

This Asian-inspired kabob combines summery tropical flavors with savory marlin steaks (on sale through 5/30!)

Tip: This recipe can also be made with shrimp!


• 4 cups fresh pineapple, cubed 

• 1/3 cup orange juice

• 1/8 cup fresh ginger (peeled and chopped)

• 2 cloves garlic, peeled and smashed

• Salt and pepper to taste

• 1 lb fresh marlin steaks, cubed

• 1 medium red onion, cut into wedges

• 1 red pepper, cut into 1-inch pieces 

• 3 tablespoons mayonaise, optional for dipping sauce 


Yield | 6 kabobs

Prep Time | 1 hour

Grill Time | 7 minutes


• Blend 1 cup of chopped pineapple in blender

• Add the orange juice, ginger, garlic and salt and pepper. Blend until smooth. 

• Pour into a bowl or shallow baking dish

• Add marlin steak to pineapple mixture, toss to coat, cover and refridgerate for 1 hour

• Drain fish and reserve marinade

• Alternate marlin, onion, pepper and remaining pineapple cubes on 6 skewers

• Brush kabobs with pineapple marinade 

• Grill over medium heat, turning frequently and coating with marinade as necessary. Skewers should be over heat for 5 - 7 minutes.  

Optional dipping sauce

• Pour excess marinade in saucepan and bring to boil

• Remove from heat and whisk in the mayonnaise until smooth

• Refridgerate until cool 

Vegetable Kabobs

These kabobs are an easy, nutritious side to your burgers and hotdogs. Cook your veggies without having to turn on your stove or oven. 

Tip: Try this marinade on chicken! 


• 2 cups whole cremini mushrooms

• 1 cup cherry tomatoes (on sale through 5/29!)

• 1 red bell pepper, cut into 1-inch pieces

• 1 green bell pepper, cut into 1-inch pieces

• 1 red onion, cut into 1-inch pieces

• 1 zucchini, sliced into 1/2-inch rounds

• 1 yellow zucchini, sliced into 1/2-inch rounds

For the marinade 

• 1/4 cup olive oil

• 3 cloves garlic, pressed

• Juice of 1 lemon

• 1/2 teaspoon dried oregano

• 1/2 teaspoon dried basil

• Salt and pepper to taste


Yield | 6 kabobs

Prep Time | 25 mins

Grill Time | 7 minutes


• In a small bowl, whisk together olive oil, garlic, lemon juice, oregano and basil, salt and pepper

• Thread mushrooms, tomatoes, bell peppers, onion and zucchini onto skewers.  Brush olive oil mixture onto the skewers and let sit for 10-15 minutes.

• Grill over medium high heat, turning frequently and brushing with marinade as necessary. Skewers should cook for 5 to 7 minutes or until vegetables are tender. 

• Serve immediately.