Grilled Snack Stick Kabobs with Peppers

National Food Day invites playful takes on everyday favorites, and these grilled snack stick kabobs deliver. Beef or turkey sticks mingle with colorful peppers, onion, and zucchini, kissed with smoked paprika and chili powder for a smoky backyard bite.

Serves 4 · 20 min prep · 15 min cook

Estimate for one serving

• 390 cal
• 22g protein
• 16g carbs
• 27g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 12 oz beef or turkey snack sticks
• 2 red bell pepper
• 1 yellow bell pepper
• 1 green bell pepper
• 1 large red onion
• 1 medium zucchini
• 3 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp chili powder
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp fresh lime juice
• 2 tbsp chopped parsley
• 8 wooden or metal skewers

Instructions

1. 1If using wooden skewers, soak them in water for at least 20 minutes so they do not burn. Cut the snack sticks into 1-inch lengths so they grill evenly and stay juicy.
2. 2Core and chunk the bell peppers into 1-inch pieces. Cut the red onion into thick wedges and separate into petals. Slice the zucchini into thick half-moons.
3. 3In a large bowl, toss the pepper pieces, onion, and zucchini with olive oil, garlic powder, smoked paprika, chili powder, salt, and black pepper until glossy and evenly coated.
4. 4Thread the skewers by alternating snack-stick pieces with peppers, onion, and zucchini, packing snugly but not crushing so heat can circulate. Aim for several snack-stick pieces on every kabob so they remain the star.
5. 5Preheat a gas or charcoal grill to medium-high heat, about 400°F. Oil the grates lightly. Place the kabobs on the grill and cook 8 to 12 minutes total, turning every 2 to 3 minutes, until vegetables are charred at the edges and snack sticks are heated through with light grill marks.
6. 6For a stovetop or oven option, roast the assembled kabobs on a sheet pan at 425°F for 15 to 18 minutes, flipping once, until vegetables soften and edges caramelize.
7. 7Transfer kabobs to a platter. Squeeze fresh lime juice over the top and scatter chopped parsley. Rest 2 minutes so juices settle.
8. 8Serve hot off the grill—each bite should lead with the bold, seasoned snack stick against sweet smoky peppers.