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Grilled Garden Kabobs
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2 ears corn-on-the-cob, husked, each cut into 3 pieces

3 medium zucchini, each cut into 4 pieces

1 large onion, cut into 12 wedges

12 large fresh mushroom caps

2 medium red or green bell peppers, cut into 2-inch pieces

6 cherry tomatoes

6 (12-inch) metal skewers


1/2 cup Land O Lakes® Fresh Buttery Taste® Spread, melted

1 1/2 teaspoons chopped fresh chives  

1 1/2 teaspoons chopped fresh dill  

1/4 teaspoon lemon juice

1/8 teaspoon garlic salt

 *Substitute 1/2 teaspoon dried chives. **Substitute 1/2 teaspoon dried dill weed.

How to make

  1. STEP 1

    Heat 1 side of gas grill on medium or charcoal grill until coals are ash white. Place coals to 1 side in charcoal grill. Make aluminum foil drip pan; place opposite hot coals.

  2. STEP 2

    Bring enough water to cover corn to a full boil in 2-quart saucepan over medium-high heat. Add corn; return water to full boil. Cover; continue boiling 5-8 minutes or until corn is tender. Drain; set aside.

  3. STEP 3

    Assemble kabobs on metal skewers by alternately threading zucchini, onion, mushrooms and bell peppers, reserving 4-inch space on end of each skewer.

  4. STEP 4

    Stir together all spread ingredients in bowl.

  5. STEP 5

    Place kabobs onto grill over drip pan. Cover; grill, turning and rotating kabobs occasionally, 10 minutes. Continue grilling, turning and brushing with spread occasionally, 8-12 minutes or until vegetables are crisply tender. Using oven mitts, add corn (skewer through center of cob) and tomato to each kabob. Continue grilling 2-3 minutes or until corn and tomato are heated through.

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