Grilled Pepper Snack Stick Kabobs

Built for a National Food Day grill night, these kabobs thread beef snack sticks with sweet bell peppers and onion. Smoked paprika adds a warm, smoky edge that keeps the snack simple and shareable.

Serves 4 · 20 min prep · 12 min cook

Estimate for one serving

• 340 cal
• 18g protein
• 14g carbs
• 24g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 12 oz beef snack sticks
• 2 large red bell peppers
• 2 large yellow bell peppers
• 1 large green bell peppers
• 1 medium red onion
• 3 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp black pepper
• 1/2 tsp kosher salt
• 2 tbsp chopped fresh parsley
• 8 wooden or metal skewers

Instructions

1. 1If using wooden skewers, soak them in water for at least 30 minutes so they will not burn on the grill. Preheat a gas or charcoal grill to medium-high heat, about 400°F, and oil the grates lightly.
2. 2Cut the snack sticks into 1-inch pieces so they are thick enough to hold their shape and stay juicy when grilled. Pat them dry so the seasoning will cling.
3. 3Core the bell peppers and slice them into 1-inch squares. Cut the red onion into similar-size chunks that will thread easily without falling apart.
4. 4In a large bowl, toss the pepper and onion pieces with olive oil, smoked paprika, garlic powder, black pepper, and salt until every piece is glossy and evenly coated.
5. 5Thread the skewers by alternating snack-stick pieces with red, yellow, and green pepper squares and onion chunks, packing them snugly but not crushed so heat can circulate. Aim for 4 to 5 snack-stick pieces per skewer so the meat remains the clear star.
6. 6Place the loaded skewers on the hot grill. Cook 3 to 4 minutes per side, turning once or twice, until the peppers soften and char lightly at the edges and the snack sticks develop deep grill marks and a sizzling exterior.
7. 7Watch for the snack sticks to firm slightly and glisten; total grill time is usually 10 to 12 minutes. Pull them off when the peppers are tender-crisp and the meat smells smoky and savory.
8. 8Transfer the kabobs to a platter, tent loosely with foil for 2 minutes, then scatter chopped parsley over the top. Serve hot so the bold seasoning and snappy texture of the snack sticks stay front and center.