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Kebabs on the Grill — Leftover Meat and Veggie Skewers

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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Leftover cooked meat: About 1 to 1.5 pounds total, cut into 1- to 1.5-inch chunks. Great options include chicken, beef, lamb, pork, sausage, or tofu/tempeh for a vegetarian twist.
  • Vegetables: Aim for 4–5 cups total, cut into similar-size pieces. Try bell peppers, red or yellow onion, zucchini, cherry tomatoes, mushrooms, pineapple, or partially cooked potatoes.
  • Skewers: Metal skewers or wooden skewers soaked in water for 20–30 minutes to prevent burning.
  • Oil: Olive oil or avocado oil for brushing.
  • Seasoning base: Salt, black pepper, garlic powder, onion powder, and smoked paprika.
  • Glaze or quick marinade (choose one): Lemon-Garlic: 3 tbsp olive oil, juice of 1 lemon, 2 minced garlic cloves, 1 tsp dried oregano, pinch of red pepper flakes.
  • Honey-Soy: 2 tbsp soy sauce, 1 tbsp honey or maple syrup, 1 tbsp rice vinegar, 1 tsp sesame oil, 1 grated garlic clove.
  • BBQ: 1/4 cup barbecue sauce thinned with 1 tbsp water or apple cider vinegar.
  • Fresh finish (optional): Chopped parsley or cilantro, lemon wedges, or a drizzle of yogurt sauce or tahini.

Method
 

  1. Preheat the grill: Heat your grill to medium-high (around 400–450°F). If using a grill pan or broiler, preheat to medium-high or set the oven rack 6 inches from the broiler.
  2. Prep the skewers: If using wooden skewers, soak them in water for at least 20 minutes so they don’t burn.
  3. Cut evenly: Slice leftover meats and veggies into similar-size chunks, about 1–1.5 inches. This helps everything heat through at the same pace.
  4. Season: In a large bowl, toss the vegetables with 1–2 tablespoons oil, 1 teaspoon salt, 1/2 teaspoon pepper, and a light sprinkle of garlic powder, onion powder, and smoked paprika. Lightly season the meat too, especially if it wasn’t heavily seasoned before.
  5. Add a quick marinade or glaze: Choose one of the mixes above. Toss meats and veggies separately with just enough to coat. Since the meat is already cooked, keep marinating time short—about 10–15 minutes while the grill heats.
  6. Skewer smart: Thread meats and veggies in an alternating pattern. Pair juicy items (like tomatoes or pineapple) next to leaner meats to help prevent drying. Don’t pack too tight; leave small gaps for heat circulation.
  7. Oil the grill grates: Brush or wipe the grates with oil to reduce sticking.
  8. Grill: Place skewers on the hot grill. Cook 6–10 minutes total, turning every 2–3 minutes, until veggies are tender-crisp with char marks and meats are heated through. Brush with extra glaze in the last 2 minutes for shine and flavor.
  9. Check doneness: Since the protein is pre-cooked, you’re looking for warmth and char, not a raw-to-cooked transition. If using some raw veggies like onions or zucchini, make sure they’re just tender but not mushy.
  10. Finish and serve: Rest 2 minutes. Sprinkle fresh herbs, squeeze lemon, or add a drizzle of yogurt or tahini. Serve with rice, flatbread, or a crisp salad.