These delicious, colorful kabobs are terrific served with a medley of grilled vegetables. The Indian spice rub can be made several days in advance. Place in a covered jar and refrigerate until ready to use. Recipe for Grilled Indian Kabobs with Sweet Onions and Red Bell Peppers from our Main Course recipe section.
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Add extra cayenne pepper to this rub if you like your ribs smokin’ hot. Once the ribs are on the grill, lift lid once or twice and rearrange the ribs if some areas are becoming too dark. Recipe for Lone Star-Style Smokin’ Spicy Ribs from our Main Course recipe section.
This appetizer combines fresh summer strawberries, artichokes and chiles with a bacon-wrapped chop for a unique pairing of sweet and savory flavors. It is an ideal crowd-pleaser for backyard barbeques. Recipe for Strawberry Pork Chop Fiesta from our Appetizer recipe section.
Serving Size: 4 ounces fish with 1/3 cup salsa. Recipe for Chili-Crusted Halibut with Black Bean Salsa from our Main Course recipe section.
Recipe for Grilled Mesquite Pork Chops from our Main Course recipe section.
Recipe for Teriyaki Turkey Burgers from our Main Course recipe section.
Recipe for Seafood Kabobs from our Main Course recipe section.
Recipe for Minted Lamb Kebabs from our Main Dish recipe section.
Recipe for Jamaican Jerk Chicken Kabobs from our Main Dish recipe section.
Recipe for Grilled Orange-Mustard Chicken from our Main Courses recipe section.
Recipe for Steak Kabobs With Caramelized Onion Relish from our Appetizer recipe section.
Use dip for Appetizer Meatballs. Also try as a final glaze for grilled pork, turkey or chicken. Recipe for Barbecue-Cranberry Dip from our Dips and Appetizers recipe section.
Recipe for Turkey Burgers from our Sandwiches and Wraps recipe section.
Recipe for Barbecued Lima Beans from our Side Dishes recipe section.
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