So, let’s be real—fall grilling doesn’t get enough love. Everyone talks about pumpkin pie, soups, or chili, but nobody mentions how magical it feels to throw on a cozy sweater, grab a cider (spiked or not—I don’t judge), and fire up the grill. The air is crisp, the leaves are crunchy, and the grill smoke smells better than any overpriced fall candle.
And kabobs? They’re basically the ultimate lazy-genius food hack. They’re quick, customizable, and just plain fun to eat. You can stick almost anything on a skewer—meat, veggies, fruit, heck even marshmallows—and suddenly it feels festive and fancy.
Today, I’ve got 12 fall-inspired kabob recipes that’ll keep your grill working overtime this season. Whether you’re hosting a bonfire party, cooking for picky kids, or just craving a “snack-meal” situation (you know the kind), these recipes have your back.
1. Apple Cider Pork Kabobs
Why it’s awesome: Pork and apples are basically the Beyoncé and Jay-Z of fall flavors. Add cider glaze and you’re winning.
Ingredients
- 1 lb pork tenderloin, cubed
- 2 apples, cut into chunks (Honeycrisp = gold here)
- 1 red onion, chunked
- ½ cup apple cider
- 2 tbsp brown sugar
- 1 tbsp Dijon mustard
- Salt & pepper
Step-by-Step Instructions
- Whisk cider, sugar, mustard, salt, and pepper into a glaze.
- Thread pork, apples, and onion onto skewers.
- Brush with glaze.
- Grill over medium heat for 12–15 minutes, turning and brushing often.
Why You’ll Love It
It’s sweet, tangy, and smoky all in one bite. Plus, the pork stays crazy juicy thanks to the cider bath. Trust me, this one screams “fall fair food but make it classy.”
2. Maple Glazed Chicken Kabobs
Why it’s awesome: Maple syrup isn’t just for pancakes, folks. It makes chicken taste like a million bucks.
Ingredients
- 1 lb chicken breast, cubed
- ½ cup maple syrup
- 2 tbsp soy sauce
- 1 tsp garlic powder
- Bell peppers, any color
- Wooden skewers
Step-by-Step Instructions
- Mix maple syrup, soy sauce, and garlic powder into a quick marinade.
- Marinate chicken for 30 minutes (or overnight if you’re Type A).
- Thread chicken and peppers.
- Grill 10–12 minutes, basting with extra maple glaze.
Why You’ll Love It
The sweet-salty combo is ridiculous. Honestly, if bacon could talk, it would approve of this chicken’s maple situation.
3. Pumpkin Spice Shrimp Kabobs
Why it’s awesome: Don’t roll your eyes—pumpkin spice actually slaps on shrimp.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil
- 1 tsp pumpkin spice blend
- 1 tsp smoked paprika
- Salt & pepper
- Lemon wedges for serving
Step-by-Step Instructions
- Toss shrimp with oil, pumpkin spice, paprika, salt, and pepper.
- Skewer shrimp.
- Grill for 2–3 minutes per side (blink and they’re done).
- Squeeze lemon on top before serving.
Why You’ll Love It
It’s a little sweet, a little smoky, and totally different from boring garlic shrimp. Plus, it’s a fun way to sneak pumpkin spice into something savory without getting judged. 😉
4. Harvest Veggie Kabobs
Why it’s awesome: This is basically roasted fall veggies but with grill marks.
Ingredients
- Sweet potatoes, cubed
- Brussels sprouts, halved
- Red onion chunks
- Mushrooms
- Olive oil
- Balsamic vinegar
- Salt, pepper, thyme
Step-by-Step Instructions
- Parboil sweet potato cubes for 5 minutes.
- Toss all veggies with oil, balsamic, salt, pepper, and thyme.
- Skewer and grill 12–15 minutes.
Why You’ll Love It
It’s hearty, colorful, and even your “I don’t eat meat” cousin will ask for seconds.
5. Cranberry Glazed Turkey Kabobs
Why it’s awesome: Thanksgiving flavors… but portable.
Ingredients
- 1 lb turkey breast, cubed
- ½ cup cranberry sauce
- 2 tbsp orange juice
- Zucchini chunks
- Red onion chunks
- Olive oil, salt, pepper
Step-by-Step Instructions
- Mix cranberry sauce and OJ for glaze.
- Skewer turkey, zucchini, and onion.
- Brush glaze over kabobs.
- Grill 12–15 minutes, brushing more glaze as you go.
Why You’ll Love It
Turkey plus cranberry is a match made in autumn heaven. And bonus: it’s way less stressful than making a whole turkey.
6. Bourbon Glazed Beef Kabobs
Why it’s awesome: Because bourbon makes beef better. End of story.
Ingredients
- 1 lb beef sirloin, cubed
- ¼ cup bourbon
- 2 tbsp brown sugar
- 2 tbsp soy sauce
- Bell peppers and onions
Step-by-Step Instructions
- Stir bourbon, sugar, and soy sauce into a marinade.
- Marinate beef for at least 1 hour.
- Thread beef, peppers, and onions.
- Grill 10–12 minutes, basting with leftover marinade.
Why You’ll Love It
Smoky beef with a hint of caramel from the bourbon? Yes, please. This is one of those recipes where you “taste test” three kabobs before serving.
7. Butternut Squash & Sausage Kabobs
Why it’s awesome: It’s cozy, hearty, and ridiculously satisfying.
Ingredients
- Pre-cooked smoked sausage, sliced
- Butternut squash cubes (parboiled)
- Red onion
- Olive oil, salt, pepper
Step-by-Step Instructions
- Parboil squash for 6 minutes.
- Skewer sausage, squash, and onion.
- Brush with olive oil, sprinkle salt and pepper.
- Grill 10–12 minutes.
Why You’ll Love It
The sweet squash balances the smoky sausage perfectly. Bonus: you don’t have to babysit the grill—these basically cook themselves.
8. Apple & Cheddar Kabobs
Why it’s awesome: Sounds weird, but the combo is addicting.
Ingredients
- Firm apples (Granny Smith or Honeycrisp)
- Cheddar cheese cubes
- Smoked ham cubes
- Honey drizzle (optional but amazing)
Step-by-Step Instructions
- Alternate apple, cheddar, and ham on skewers.
- Grill just until cheese gets melty (about 2–3 minutes).
- Drizzle with honey before serving.
Why You’ll Love It
Sweet, salty, smoky, cheesy—this is basically a fall charcuterie board on a stick. Yes, it’s as fun as it sounds.
9. Rosemary Garlic Lamb Kabobs
Why it’s awesome: Lamb plus rosemary? Classic fall comfort food.
Ingredients
- 1 lb lamb cubes
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tbsp fresh rosemary, chopped
- Salt & pepper
Step-by-Step Instructions
- Mix oil, garlic, rosemary, salt, and pepper.
- Toss lamb cubes in marinade for 1–2 hours.
- Skewer lamb and grill 10 minutes, turning often.
Why You’ll Love It
It’s rich, aromatic, and feels like a cozy Sunday dinner—just with fewer dishes.
10. Caramelized Pear Dessert Kabobs
Why it’s awesome: Who says kabobs have to be savory?
Ingredients
- Pears, cut into wedges
- Marshmallows
- Pound cake cubes
- 2 tbsp butter + 2 tbsp brown sugar (melted together)
Step-by-Step Instructions
- Skewer pears, marshmallows, and cake cubes.
- Brush with butter-sugar mixture.
- Grill 2–3 minutes until marshmallows toast.
Why You’ll Love It
It’s like s’mores met pear cobbler. Sticky, gooey, caramelized goodness = fall dessert goals.
11. Chili-Lime Sweet Potato Kabobs
Why it’s awesome: Sweet potatoes with a spicy kick = total crowd pleaser.
Ingredients
- Sweet potatoes, cubed and parboiled
- Olive oil
- Chili powder
- Lime juice
- Salt
Step-by-Step Instructions
- Toss sweet potatoes with oil, chili powder, lime juice, and salt.
- Skewer and grill for 8–10 minutes.
- Squeeze extra lime before serving.
Why You’ll Love It
It’s smoky, spicy, tangy, and healthy-ish. Perfect side dish for literally anything else you’re grilling.
12. Cinnamon Sugar Fruit Kabobs
Why it’s awesome: Dessert kabobs round two—this one’s lighter but still a treat.
Ingredients
- Apple chunks
- Pear chunks
- Pineapple chunks (not fall but trust me, it works)
- 2 tbsp butter, melted
- 2 tbsp brown sugar + 1 tsp cinnamon
Step-by-Step Instructions
- Skewer all the fruit.
- Brush with butter.
- Sprinkle with cinnamon sugar.
- Grill 4–5 minutes until caramelized.
Why You’ll Love It
It’s sweet but not heavy, and the cinnamon-sugar crust tastes like fairground nostalgia.
Final Thoughts
There you go: 12 festive fall kabob recipes that prove grilling season doesn’t end when summer does. Whether you’re craving sweet (hi, caramelized pears) or savory (looking at you, bourbon beef), there’s a stick of happiness here for everyone.
The best part? Kabobs don’t require hours in the kitchen or 47 dirty pans. They’re quick, customizable, and crowd-pleasing. So grab your skewers, fire up the grill, and let fall’s flavors shine—because IMO, nothing beats crispy leaves, cool air, and hot kabobs. 🙂
