I made the chicken version & was very impressed, as were the 1/2 dozen guests who devoured 24 skewers. I tried again with a different set of ingredients that received raves just like the original: I used large (not jumbo) fresh scallops, red onions, 1" cubes of fresh pineapple & fresh basil leaves, briefly rolled in a light teriaki sauce (not truly marinated). I put 1/2 fresh basil leaf between the scallops & the pineapple chunks (36 leaves = 24 skewers), rolled the prepared skewers back & forth in a pan w/ 1/2" of homemade teriaki sauce (many shelf brands will do fine) for 30 seconds to coat them evenly, then grilled them over a medium heat for 3-4 min per side, turning once. Once again, the magic words: NO LEFTOVERS.

We made these with hot dogs, pickles, grape tomatoes and potatoes and then basted them with BBQ sauce while grilling. They got mixed reviews from the smallest kids (didn't like the veggies, go figure!), but overall we liked them. And I could let the kids assemble them without worrying about handling raw meat. Tasty and fun!

The veggies cooked alot sooner than the meat, so next time I'd seperate them onto different skewers and cook the meat longer and just add the veggies the last few minutes.

Very nice! I made this with chicken twice now. Once I followed the recipe exactly and it turned out great. The next time I was out of red bell peppers so I used onion and then marinated the kabobs in a lime & cilantro oil-free dressing!! Both times I served this dish over brown rice. I'd love to try the steak kabobs next. Oh, and the grilled peaches were delicious!!

I made both the chicken and steak versions. I won't waste my time with the potatoes next time, and I used yellow squash and zucchni instead of the broccoli. Quick, easy and tasty, even the grilled fruit was eaten. Will make again .

Love the mixing and matching options. Fun and easy like most of these recipes. However, my brocolli burned so next time that choice is out.

Everyone loved this. Even those that are much better cooks than I am, thought it was wonderful and couldn't stop talking about them!

Looks like a great and easy recipe to make.I found out that fresh ripe papayas and pineapples are meat tenderizers,so replacing or substituting some of the barbeque sauces for these friuts in the marinade will make the chicken cook quickly.Remember to grate papayas or pineapples very finely and use the juice of pineapples too.

I used leftover chicken breast (I put it on skewers separate) and a mix of veggies with the poppyseed dressing. SO great. I used red and green pepper, red onion, tomatoes, and peaches. The dressing went so well with the peaches especially. Definately a hit - even for college guys that don't "do vegetables."

just a fyi for folks not familiar with wooden kabobs - presoak them in a dish of water before grilling - it will keep the exposed parts from burning/charring