Gardens are greening up across Wisconsin and fresh produce is coming into season. If you are looking for a creative way to make use of the produce in your garden or your most recent farmer’s market haul, look no further than this delicious grilled kabobs recipe from Leslie Svacina, a goat farmer from Western Wisconsin.

Leslie and her family raise meat goats on their farm Cylon Rolling Acres. Visit the Cylon Rolling Acres website for more information about grass-fed goat meat, more delicious recipes and to shop the products available from her farm.

These grilled kabobs thread tender morsels of marinated goodness onto skewers and sizzle them to perfection. Let’s explore the art of making mouthwatering grilled kabobs that will have your friends and family begging for seconds.

1. The Marinade: An Infusion of Flavor and Tenderness – The secret to creating memorable grilled kabobs lies in the marinade. A marinade is flavor-packed and works its magic on your choice of meats, veggies or even tofu. A well-crafted marinade can take the taste of any meat protein to a whole new level. Combine favorite herbs, spices, citrus and a drizzle of oil to create a marinade that tantalizes your taste buds. Let those skewers soak in the goodness for a few hours or even overnight for maximum impact!

2. The Art of the Skewer – Now comes the fun part—creating your kabob! Kabobs are incredibly versatile. Mix and match an array of ingredients, but don’t forget to leave space between the pieces to ensure even cooking. Whether you go for a single ingredient or a medley of flavors, arranging your kabobs is a grilling artform.

3. To the Grill – Time to head outside and fire up that grill! Preheat it to medium-high heat and lightly oil the grates to prevent sticking. Lay your kabobs on the grill and listen for that satisfying sizzle. Rotate them occasionally to achieve a beautiful, even char that adds dimension to your kabobs. Different ingredients have varying cooking times, so keep an eye on them to avoid over or undercooking. When your kabobs are tender, it’s time to plate them and dig in!

Grilled kabobs are a fun way to add color and flavor to your summer grilling lineup. Add these grilled masterpieces a try and get creative with delectable variations.

Grilled kabobs on a grill.

Grilled Kabobs

Leslie Svacina
A delicious summer grilling recipe to use fresh produce from the garden.
5 from 1 vote
Prep Time 1 hour
Cook Time 10 minutes
Total Time 1 hour 10 minutes
Servings 6 people
Calories 456 kcal


  • skewers, wooden or metal


  • ¼ c. soy sauce
  • ½ c. pineapple juice
  • 1 scallion minced
  • 2 tsp. garlic in water from a jar
  • 1 Tbsp. sesame oil
  • 1 tsp. ginger
  • ½ tsp. sea salt
  • ¼ tsp. crushed red pepper
  • 2 lbs. steak in 1-inch cubes
  • 1 large zucchini cubed
  • 2 red bell peppers in 1-inch cubes
  • 1 large red onion in 1-inch pieces
  • 1 small pineapple peeled, cored, in 1-inch cubes


  • Mix marinade: soy sauce, pineapple juice, scallion, garlic, sesame oil, ginger, salt and crushed red pepper.
  • Put beef in a bag you can seal and pour half of marinade over it. Mix to coat. Refrigerate at least 45 minutes. Save remaining marinade for basting.
  • Preheat grill to medium-high heat.
  • Drain meat and discard marinade. Put meat, veggies and pineapple skewers.
  • Grill, covered for 8-10 minutes, turning occasionally and basting with remaining marinade.


This recipe was featured the August/September 2019 issue of Wisconsin Farm Bureau Federation’s Rural Route.


Calories: 456kcalCarbohydrates: 29gProtein: 34gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 92mgSodium: 799mgPotassium: 831mgFiber: 4gSugar: 20gVitamin A: 1500IUVitamin C: 133mgCalcium: 52mgIron: 4mg
Keyword beef, garlic, ginger, onion, pineapple, red bell peppers, zucchini
Tried this recipe?Let us know how it was!