It’s summer time which means grill time. Let’s get cookin’ with a great new kabob recipe!

Whether you’re looking for a new recipe or a twist on an old one, this kabob recipe will surely please a crowd. Sweet sesame summer kabobs can be prepared vegetarian, vegan, pescatarian, or with your favorite meat.

Lyndsay Gower, one of our marketing gurus here at KaTom checked out this recipe over the weekend and seems hooked. She tried it with chicken but agreed that the flavors would pair well with just about any protein or veggie combination.

The real star of this meal was the Primo ceramic grill she prepared her dinner on. The even heating and use of cedar chips yielded both vegetables and proteins cooked to perfection. Instead of having to battle with proper temperatures and hot spots in the grill, the convection-like heat had Lyndsay impressing her family with what will become a summer regular.

Though Lyndsay used the Kamado, Primo grills come in a variety of sizes including the Kamado, Oval Junior, and Oval XL. Each size can also be paired with a variety of accessories from thermometers, to holding fixtures, and even side shelving. Primo grills offer everything your friends and family need for a delicious summer grill out.

grilled kebabIngredients

  • 1 pound of either Steak, Chicken, or Lamb
  • 1/4 Large Purple Onion
  • 1 Large Green Pepper
  • 1 Large Red Pepper
  • 10 Mushrooms
  • 10 Cherry Tomatoes
  • 1/4 cup Sesame Seeds

Marinade Ingredients

  • 10 ounces Teriyaki Sauce
  • 1/2 cup Honey
  • 1 teaspoon Ground Ginger
  • pinch of Salt

Directions

Cut meat and vegetables into cubes. Mix ingredients for marinade. Place meat and vegetables into bowl or plastic bag with marinade. Seal and put in refrigerator for 1 to 2 hours. Remove meat and vegetables from marinade and discard remaining juices.

Thread meat and vegetable onto skewers, leaving a small amount of space between each piece. Sprinkle sesame seeds onto each skewer then put them on your Primo grill and cook for 10 minutes or until meat is thoroughly cooked and vegetables are tender.

Chelsea B. Sanz
Chelsea B. Sanz

Chelsea Sanz has lived in East Tennessee since her family moved here from South Florida just before she started high school. While she initially begrudged her new home state, she eventually realized she had come to not only love it, but to “bleed orange” as University of Tennessee Volunteers fans here like to say. She and her boyfriend Hunter, a trail worker for Great Smoky Mountains National Park, enjoy exploring the nation’s most visited national park and coming up with their own farm-to-table recipes.

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