This recipe just screams summer! I’d serve this with a side of rice and broccoli to stick to the Asian-cuisine taste. Here’s what you’ll need:

• 4 Tyson® Frozen Boneless Skinless Chicken Breasts, thawed
• Teriyaki Sauce (20 oz)
• 1 large red onion
• 1 pineapple
• Green onion & sesame seeds for garnish

Directions:

1. Cut pineapple and onion into chunks and set aside.
2. Slice chicken into equal sized chunks as pineapple and onion and place into a bowl. Mix half of the teriyaki sauce with the chicken and marinade in the refrigerator for 30 minutes. Keep the remaining teriyaki sauce on hand as well.
3. Slide the chicken, pineapple, and onion in an alternating pattern on the skewer.
4. Grill the kebabs over medium heat, turning continuously, and basting them every 5 minutes until they are fully cooked through.
5. Sprinkle sesame seeds and green onions for garnish.
6. Eat up and enjoy!

If you’re new to the kebab game, this recipe is an easy place to start! Plus, all of the colors of the bell peppers will make for a seriously Insta-worthy spread!

• 2 Hillshire Farm® Rope Sausages
• 1 Red Bell Pepper
• 1 Yellow Bell Pepper
• 1 Orange Bell Pepper
• 1 large red onion
• 2 tbs olive oil
• Salt & pepper to taste

Directions: 

1. Soak eight 8-inch wood skewers in water for 20 minutes. Preheat the grill to medium-high heat.
2. Thread sausage, peppers, and onion onto the skewers, alternating sausage, peppers, and onion.
3. Brush skewers with olive oil and season with salt and pepper, to taste.
4. Grill skewers, turning occasionally until sausage is cooked through and peppers are blistered about 13 to 15 minutes. Transfer skewers to a plate or platter and serve.

First of all, this one is just fun to say. Second of all, there are so many ways you could alter the recipe to your taste! For starters, I know my husband would add some jalapeno or a habanero pepper into the mix! Here’s what you’ll need to start, then you can add your own ingredients as you’d like!

• 4 Ball Park® U.S.D.A. Prime Beef Franks
• Purple Onion, 8 small slices
• 8 small pickle slices
• Wright® Brand bacon
• Ketchup & mustard

Directions

1. Chop onion, pickles, and bacon. Set aside in a bowl.
2. Slice each frank into 4 equal sections.
3. Slide a piece of frank onto the skewer and then alternate onion, pickles, and bacon to make an even and tasty looking kebab.
4. Grill until the hot dogs have cooked to your liking. 
5. Serve the kebabs by holding a hot dog bun to the skewer, squeezing the bun and sliding the skewer away from the bun, leaving only the ingredients in the bun.
6. Finish with mustard, ketchup, relish, or whatever topping you wish.
7. Share with friends and enjoy!

As a self-admitted Mexican food addict, I say: My name is Colleen and I support this message. This recipe is sure to be one we make more than once (alongside my husband’s homemade salsa and some guacamole, of course!) Here’s what you’ll need:

• 1 pound Tyson® Frozen Boneless Skinless Chicken Breast, thawed
• Cilantro
• 1 clove of garlic
• 1 green bell pepper
• 1 jalapeno
• 1 lime
• 1 red bell pepper
• 1 red onion (large)
• 1 tbsp chili powder
• ½ tsp kosher salt
• 2 Tbsp canola oil
• 1 ½ tsp cumin
• Sour cream

Directions

1. Cut your chicken breasts into bite-sized chunks and set aside in a zip-top bag.
2. In a small bowl whisk together the canola oil, lime juice, cumin, garlic, jalapeno, chili powder, salt, and a little bit of lime zest. Pour the mixture over the chicken, seal your bag, and begin to shake and squish to completely coat your chicken. Set the bag in a bowl overnight to marinade and prevent any marinade leaks. You can also refrigerate for 30 minutes if you need dinner in a snap! (if using wooden skewers, soak them in water for at least 20 minutes to prevent burning)
3. When ready to cook, turn your grill to medium-high, and lightly oil the grates. Cut the bell peppers and onion into 3/4-inch chunks, then slide them onto the skewers, alternating chicken and vegetable.
4. Place the kebabs on the grill, cover, and let the chicken cook until it is finished through and no longer pink, about 6 to 8 minutes, make sure to turn the chicken once or twice to get an even color.
5. Transfer the kebabs from the grill to a serving platter and garnish with cilantro and a few squeezes of fresh lime juice. Serve hot with sides of salsa, guacamole, sour cream, and any other toppings of your choice!

• 1 pound Tyson® Frozen Boneless Skinless Chicken Breast, thawed
• ¾ cup plain yogurt
• Lemon juice (2 tbs)
• Garlic clove (1, minced)
• 2 tsp sugar
• Turmeric (½ tsp)
• Salt (1 tsp)
• ¼ tsp black pepper
• 3 Ripe mangoes, cut into large pieces

Directions

1. Place 20 wooden skewers in water to soak to prevent burning.
2. In a shallow, large dish, combine yogurt, lemon juice, garlic, sugar, turmeric, salt, and pepper. Set aside.
3. Toss the chicken into the yogurt mix and stir until fully coated. Seal with plastic wrap and refrigerate at least 15 minutes (or overnight, for meal prep for the next day).
4. Preheat grill to medium/high heat. Remove the chicken from the marinade, slide onto the skewers and shake off the remaining marinade.
5. Grill the chicken, turning, until cooked through, for about 3 to 5 minutes.
6. Take the skewers off the grill and cover to keep warm
7. Grill the mango about 2 minutes per side, until slightly charred and tender—Serve as a side or garnish with the skewers!

I grew up in the south, so I decided to invent a recipe of my own! Here are your base ingredients—just add in whatever else you’d like!

• 2 Hillshire Farm® Rope Sausages
• Little red potatoes, cut into fourths
• Corn on the cob (cut into small pieces)
• Carrot, sliced
• Butter (to taste)
• Salt & Pepper to taste

1. Assemble your kebab, placing each ingredient on one after the other as desired.
2. Grill until golden brown
3. Top with a spread of butter and salt

Enjoy!

I modified this recipe a bit from its original version to add in—you guessed it—more hints of bacon (and to make it a little less labor intensive). Plus, it has brussel sprouts, so it’s basically healthy...right?

• 4 Hillshire Farm® Bacon & Cheddar Links, sliced
• Tyson® Hickory Smoked Bacon (1 lb)
• Brussel Sprouts (2 lbs)
• Garlic Powder (1 tsp)

You can find the original Bacon Brussel Sprout Kebab recipe here and follow the steps accordingly—just add in your Hillshire Farm® Bold & Hearty Bacon & Cheddar Link slices in between the sprouts!

This idea is perfect if you’re feeding a large group—just set out various meats, veggies, toppings, and skewers, and let people get creative! Just have a designated grill-master that cooks the kebabs! Here are some ideas of basic ingredients you’d need to get started:

• 1 pack of Hillshire Farm® Rope Sausages
• 1 6.5 lb bag of Tyson® Frozen Boneless Skinless Chicken Breast, thawed
• Hillshire Farm® Bacon & Cheddar Links
• Ball Park® U.S.D.A. Prime Franks
• Red and Yellow Onion
• Bell Peppers, assorted
• Pineapple chunks
• Various dressings (Bleu cheese, Fruit Vinaigrette, Thousand Island, etc.)  
• Salt & Pepper
• Jalapenos
• Pickles
• Marinades & Sauces (Teriyaki, Soy Sauce, BBQ Sauce, etc.)

I love every single word of this recipe’s title! This one requires a little more work on the front-end, but the payoff is undoubtedly worth it! Here’s what you’ll need:

• 1.5 pounds Tyson® Boneless Skinless Chicken Breast, thawed
• 1 large (3/4 lb.) sweet potato, peeled and cut into 1-inch pieces
• 1 medium sweet onion, cut into 1½-inch chunks and layers separated
• olive oil

Spice Mix + Glaze

• 2 tsp. garlic salt
• 2 tsp. chili powder
• ½ tsp. salt
• 1 tsp. pepper
• 1 tsp. cumin
• 1 tsp. paprika
• ¼ tsp. crushed red pepper
• 6 Tbsp. honey
• 2 tsp. cider vinegar

Directions

1. Place potato pieces into a saucepan and cover with water to the top of the potatoes. Bring to a boil over medium heat; cook for 5 minutes, partially covered, until potatoes are almost tender, leave just slightly firm. Remove from the heat and let them cool slightly.
2. While the potatoes are cooling, prepare the spice mix + glaze by mixing together the garlic salt, chili powder,  and crushed red pepper. For the glaze, combine the honey and vinegar in a separate bowl and set aside.
3. Place chicken in a medium bowl; drizzle lightly with olive oil and stir with only half of the spice rub. Do this with the cooled potato pieces and sweet onion chunks, too.
4. Spear the chicken, sweet potato, and onion with the skewers in an alternating pattern.
5. Preheat the grill on medium/high; grill the skewers for 8 minutes, or until the meat is white all the way through, and the outside is golden brown.
6. Serve hot, straight from the grill!