If you’ve been looking for an opportune meal to cook with your kids, kabobs may be the answer. In addition to helping you with the preparation, they can learn about the delectable array of meats, vegetables, and even fruit that can be cooked on the grill.

Tips for tasty kid-friendly kabobs

1. Let the kids pick out the ingredients. Tell the kiddos that they get to plan dinner. Give them a list of ingredients and have them choose three or four (include a variety of proteins, vegetables, and fruit that are amenable to being skewered). Best yet, take them to the grocery store or Farmer’s Market for inspiration for their kabob meal.

2. Mom and dad do the chopping. The beauty and ease of kabobs comes from chopping ingredients into bite-sized pieces. As compared to whole chicken breasts, fish fillets or steaks, the smaller kabob pieces cook quickly and make the presentation of the meal far more exciting. However, mom and dad should do the chopping to ensure little fingers don’t get cut.

3. Marinate the ingredients. For extra flavor, marinate savory ingredients in a flavorful mixture of citrus juice, wine, fresh herbs, garlic, or store-bought marinades. Add a sweet component to meats and seafood by whisking in a bit of honey, fresh pureed berries or fruit preserves. Let ingredients marinate for 30 minutes or overnight.

4. Soak the skewers. If you are using wooden skewers, soak them in water for 30 minutes to keep them from catching fire on the grill. No need to soak metal skewers, but make sure you use tongs or an oven mitt to remove them from the grill - they get hot.

5. Time to skewer. Place the variety of ingredients on the counter and give the kids freedom to thread the skewers any way they want. The following recipes have ingredients singly alternated but your kids might think two or three of one ingredient together is ideal or they may enjoy random skewering. The final dish will taste the same so let them have their creative way.

6. Serve with complementary side-dishes. Once your kiddos choose their kabob ingredients, get their input on accompaniments to round out the meal. Excellent choices for meat kabobs are potato salad, mixed greens, or even warm couscous or tortillas, for an ethnic spin. Vegetable skewers make great side-dishes by themselves and can be served with other grilled goods or with grains. Seafood skewers pair deliciously with rice. Fruit skewers are a natural with ice cream for dessert.

7. Make it a tasty learning experience. As you grill the skewers, explain to your kids how you are cooking them. You’d be surprised by what they will remember. Next thing you know, they will be telling their friends or neighbors how to best put together a delectable kabob dinner. Happy eating!

Kid-friendly Kabob Recipes

Chicken Kabobs with Chili Orange Glaze
Serves 4

Spicy and sweet, serve these juicy chunks of chicken with tortillas, shredded cabbage, and sour cream.

Ingredients:
1 pound boneless, skinless chicken breasts, cubed
Juice and zest from a small lemon
Salt and ground black pepper
1/2 cup orange marmalade
1 tablespoon olive oil
1 small jalapeno, minced (remove seeds and membranes for less heat)
1/2 teaspoon sweet paprika

Directions:
1. In a large bowl, toss chicken with lemon juice, salt and pepper. Set aside and marinate for 30 minutes. Mince the lemon zest and add it to a bowl. Add marmalade, jalapeno, and paprika and whisk to combine. Thread chicken on 10- to 12-inch skewers.

2. Oil grill or spray with nonstick cooking spray and preheat to medium heat. Brush chicken generously with glaze and grill for 10 to 15 minutes or until chicken is cooked through. Be sure to turn kabobs every couple of minutes to cook all sides evenly.

Salmon and Plum Kabobs
Serves 4

Succulent bite-sized pieces of salmon and ripe plum are best served atop a bed of mixed leafy greens and drizzled with a balsamic vinaigrette. For crunch, add a generous sprinkle of sesame seeds.

Ingredients:
1 pound boneless, skinless salmon steaks or fillets, cubed
4 ripe plums, pitted, quartered
1/2 small red onion, cut into 1-inch squares
Juice of an orange
1/2 cup apricot preserves
1 tablespoon olive oil
1/2 teaspoon ground cinnamon
Salt and ground black pepper to taste

Directions:
1. In a large bowl, toss salmon, plums, and onion with orange juice and set aside. In a small bowl, whisk together apricot preserves, olive oil, ground cinnamon, and salt and pepper.

2. Oil grill or spray with nonstick cooking spray and preheat grill to medium. Thread a piece of salmon, plum, and three squares of onion on a 10- to 12-inch skewer and repeat three or four more times to fill skewer. Repeat with additional skewers until all of the salmon and plum are threaded. If you have extra onion, save it for a later use.

3. Brush skewers with glaze and grill, brushing with remaining glaze every 3 to 4 minutes, for 7 to 10 minutes or until salmon is just cooked through. Be sure to turn kabobs every couple of minutes to cook all sides evenly.

Garlic Thyme Vegetable Kabobs
Serves 6

Garlic and wine infused vegetable skewers slightly charred from the grill make excellent accompaniments for grilled meats or for a smoky vegetarian meal paired with quinoa or whole wheat couscous and feta cheese.

Ingredients:
1/2 cup white wine
1 tablespoon olive oil
3 cloves of garlic, crushed
1 heaping tablespoon fresh thyme leaves
Salt and ground black pepper
8 ounces button mushrooms, halved
1 small zucchini, cut into 1-inch thick slices
1 small crookneck squash, cut into 1-inch thick slices
1 small onion, cut into bite-sized chunks

Directions:
1. In a large bowl, whisk together white wine, olive oil, garlic, thyme, and salt and pepper. Add vegetables and toss to coat. Set aside to marinate for 30 minutes, tossing occasionally. Thread a piece of mushroom, a slice each of zucchini and squash, and chunk of onion onto a 10- to 12-inch skewer. Repeat three or four more times to fill skewer. Repeat with additional skewers and remaining vegetables.

2. Oil grill or spray with nonstick cooking spray and preheat to medium-high heat. Cook 4 to 5 minutes per side, or until vegetables are lightly browned and tender.

Coconut Pineapple Kabobs
Serves 4

Serve these tropical treats with vanilla ice cream and ginger snaps.

Ingredients:
2 heaping cups pineapple chunks
1/2 cup shredded coconut

Directions:
Toss pineapple with coconut, coating evenly. Thread pineapple onto 10- to 12-inch skewers. Oil grill or spray with nonstick cooking spray and preheat to medium heat. Grill kabobs for 5 to 6 minutes, turning to evenly cook all sides. Kabobs are done when pineapple is warm and coconut is golden.

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