Breakfast, Lunch And Dinner Kebabs On The Big Green Egg

While we typically think of kebabs as a dinner or maybe even lunch treat, there’s no reason not to make, grill and enjoy them for every meal of the day.

Cook
By Jimmy Kennedy
Cook Ambassador

While we typically think of kebabs as a dinner or maybe even lunch treat, there’s no reason not to make, grill and enjoy them for every meal of the day. Making kebabs ahead of time with the family in anticipation of a camping trip or even just backyard grilling not only gets them involved in the meal, but also allows them to help create a dish that includes ingredients they like to eat. This is also another great way to use leftovers around camp or home, and you can have breakfast for dinner, dinner for breakfast, or whatever you and the family are in the mood for.

Set the Big Green Egg for direct cooking at 400 to 425 degrees.

Choose the size of the skewer according to the size of the Egg you are using. Wooden skewers are readily available at almost any grocery store. I like to buy a lot of different sizes to always have on hand. 

If you haven’t already prepped the kebabs, decide on your ingredients and theme and start assembling them as the Egg is heating up. 

As usual, please feel free to use ingredients you and your family like to cook and eat. Think of these ideas as just guidelines and use what you have on hand or what your family and guests enjoy the most. 

(Photo: Laurie Tisdale)

For breakfast:

  • Sausage, cut into 1-inch pieces
  • Deli ham slices
  • Hard-boiled egg, sliced in half or quarters
  • Waffles or pancakes, leftover or store-bought, cut into 1- or 2-inch pieces
  • Vermont maple syrup

For lunch:

  • Natural-casing hot dogs, cut into 1-inch pieces
  • Corn on the cob, cut into 1-inch pieces (already-cooked corn is best)
  • Dill pickle spears, cut in half, or whole pickles cut into 1-inch pieces
  • Mustard and ketchup

For dinner:

  • Steak, chicken, pork or fish, cut into 1- or 2-inch pieces 
  • Onion, cut into 1- or 2-inch pieces
  • Baby portobello mushrooms, or portobellos cut into 1- or 2-inch pieces
  • Fresh red bell pepper, cut into 1- or 2-inch pieces
  • Barbecue sauce

When the kebabs have been assembled, place them directly on the Egg and cook them for a few minutes on one side, depending on what you’re cooking. If using chicken, you’ll need around 10 minutes total, but fish will only take 3 or 4. It’s not really necessary to flip the skewers, but I like grill marks on all sides, so after 3 or 4 minutes, I carefully turn the kebabs and cook for a few more minutes on the other side. This also gives you a better idea of cooking time. When the kebabs are done to your liking, move them to a serving plate and, depending on the meal, drizzle with maple syrup, ketchup, mustard, barbecue sauce or your favorite condiments and enjoy. 

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