Flame-Broiled Garnish Kabobs

By Justine Sterling

Published on 9/2/2016 at 1:33 PM

Grilled Cocktail Kabobs

If state fairs have proven anything, it’s that food tastes better when it’s on a stick. So we applied the same theory to garnishes—and it totally worked. This weekend, as long as you have the grill going, prep some of these delicious, chargrilled garnish skewers for easy cocktail upgrades. There’s a tropical skewer threaded with pineapple, mango and kiwi for tiki drinks, rum punches and frozen Margaritas; a harvest skewer stacked with apple chunks and grapes for the ultimate Sangria; and a savory skewer for Bloody Marys and Bloody Marias with cherry tomatoes, bacon and squeaky, creamy halloumi.

Tropical Garnish Skewer


Use these spicy-sweet skewers to garnish fruity cocktails like Rum Punches, Bahama Mamas and Piña Coladas.

INGREDIENTS:
Pineapple chunks
Mango chunks
Kiwi chunks
Ginger simple syrup


  • Soak wooden skewers for about 10 minutes so they don’t burn.
  • Light a grill or preheat a grill pan. Thread the pineapple, mango and kiwi chunks onto the skewers, alternating the fruits.
  • Brush the skewers with the ginger simple syrup.
  • Grill the skewers until grill marks start to appear—about five minutes. Then turn the skewers and grill for another five minutes on the other side.  

Harvest Garnish Skewer


Use these honeyed, fall-friendly skewers to garnish big goblets of Red Sangria, tall glasses of Sherry Cobbler or even a gingery Dark ‘N’ Stormy.

INGREDIENTS:
Apple chunks
Red grapes
Green grapes
Honey syrup
Ground cinnamon


  • Soak wooden skewers for about 10 minutes so they don’t burn.
  • Light a grill or preheat a grill pan. Thread the apple chunks and grapes onto the skewers, alternating the fruits.
  • Brush the skewers with the honey syrup and sprinkle with ground cinnamon.
  • Grill the skewers until grill marks start to appear—about five minutes. Then turn the skewers and grill for another five minutes on the other side.  

Savory Garnish Skewer


These cheesy, meaty skewers are delicious on their own as hors d’oeuvres, but we prefer to drop them into a Bloody Mary or Bloody Maria for a tailgating masterpiece.

INGREDIENTS:
Cherry tomatoes
Halloumi, cut into chunks
Thick-cut bacon, cut into squares


  • Soak wooden skewers for about 10 minutes so they don’t burn.
  • Light a grill or preheat a grill pan. Thread the cherry tomatoes, bacon and halloumi onto the skewers, alternating the ingredients.
  • Grill the skewers, turning, until the bacon is crisp—about 10-15 minutes.