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How to Cut Peppers for Kabobs

Fresh Red, Yellow, Orange and Green Peppers on Kabobs with a perfect char on the grill! Oh man! Hang with me and I’ll show you how to cut peppers for kabobs FAST!

yellow orange and red pepper

Wondering How To Cut Green Peppers for Kabobs?

It’s so very easy and you’ll wonder what kept you from doing this sooner! There are just a few things to know before you begin.

Find the Right Peppers

You’ll want to select peppers that are plump and that have smooth skin. The color of the pepper doesn’t matter that much. Red, Yellow and Orange Bell Peppers are a little sweeter. Green Bell peppers have that classic pepper taste.

Use bell peppers if this is your first time using peppers for kabobs because they are a mild pepper that adds a ton of flavor to whatever dish you are serving.

You definitely can use other peppers for kabobs, but you’ll find them much spicier and some have a thinner skin making them more difficult to kabob.

cut peppers

What Can I Cook With My Pepper Kabobs?

We love love onions on kabobs as well as pork or beef. You can try most any meat with pepper kabobs. Just remember that it’s best to grill your veggies on a separate stick!

As a side dish to your grilled meats, you might try my favorite Tennessee Onions or some foil grilled green beans or even Salmon!

Here’s What You’ll Need

  • Bell Peppers
  • Cutting Board
  • Knife
  • Skewer (use a long grilling skewer. Bamboo or metal both work fine).
  • Vegetable Oil
  • Salt and Pepper
  • Brush

Here’s How You Do It

  1. Wash the peppers.
  2. Remove the top and cut into large squares.
  3. Remove the seeds and any white colored ribs.
  4. Thread the peppers onto the skewers, stacking them flat side to flat side. Leave a little space between pieces so that heat can circulate.
  5. Brush with oil and sprinkle with salt and pepper.

PRO TIP: Consider other veggies too like onions, squash or zucchini.

EXTRA PRO TIP: For the most even cooking, keep meat on different skewers. Put things with similar cooking times on the same skewers.

We like to do skewers of single ingredients so that I can cook a perfect char on each veggie and/or meat and then we combine at the table.

peppers on a kabob

Tips and Tricks

  • Use the freshest peppers possible. Avoid wrinkly skinned peppers.
  • If using a smaller pepper (like the mini bells), just skewer the entire pepper. Thread on from the small end to the large end.
  • Be sure to brush the peppers with a high smoke point oil (like vegetable oil) and then sprinkle with salt and pepper before grilling. This helps develop the perfect char and keeps the peppers from looking like old wrinkled yuck at the end.
  • Keep items with similar cooking times on the same skewers. It’s best not to mix veggies and meats on the same skewer. It often takes much longer for the meat to cook and by that time your veggies are burnt.
  • To easily remove peppers from the skewer, simple run it between the tines of a fork.
  • Want to learn a TON about bell peppers? Here’s a great source!

Watch Cutting Peppers for Kabobs

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yellow orange and red pepper

How to Cut Peppers for Kabobs

Fresh Red, Yellow, Orange and Green Peppers on Kabobs with a perfect char on the grill! Oh man! Hang with me and I'll show you how to cut peppers for kabobs FAST!
5 from 1 vote
Print Pin Rate
Course: Side
Cuisine: American
Keyword: how to cut peppers for kabobs
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Servings: 2 Servings
Calories: 79kcal
Author: Wendi Spraker

Ingredients

  • 1 bell peppers any color of bell pepper
  • 1 tbs vegetable oil
  • 1/4 tsp kosher salt
  • 1/4 tsp ground black pepper

Instructions

  • Wash the pepper to remove pesticides and dirt.
  • Using a knife, cut down into the pepper in a circle around the top of the pepper.
  • Run your knife down the sides of the pepper beside the white ribs. Discard the seeds and the ribs. If a few seeds cling to the pepper you can rinse to remove or just leave in place, a few seeds will not matter. Many seeds will affect the taste.
  • Cut the pepper pieces into 1 1/2 inch squares and thread them onto the skewer through the flat part of the pepper.
  • Brush the skewered peppers with vegetable oil and sprinkle with salt and pepper.

Notes

  • Use the freshest peppers possible. Avoid wrinkly skinned peppers.
  • If using a smaller pepper (like the mini bells), just skewer the entire pepper. Thread on from the small end to the large end.
  • Be sure to brush the peppers with a high smoke point oil (like vegetable oil) and then sprinkle with salt and pepper before grilling. This helps develop the perfect char and keeps the peppers from looking like old wrinkled yuck at the end.
  • Keep items with similar cooking times on the same skewers. It’s best not to mix veggies and meats on the same skewer. It often takes much longer for the meat to cook and by that time your veggies are burnt.
  • To easily remove peppers from the skewer, simple run it between the tines of a fork.

Nutrition

Nutrition Facts
How to Cut Peppers for Kabobs
Amount Per Serving
Calories 79 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 6g30%
Sodium 293mg12%
Potassium 129mg4%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 3g3%
Protein 1g2%
Vitamin A 1864IU37%
Vitamin C 76mg92%
Calcium 5mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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A VERSE TO SHARE

I’ve been reading about hospitality lately. The bible calls us over and over again to open our homes and our hospitality to strangers and to the poor. I haven’t been doing that. Have you? This is just one example. Google it, you’ll see what I mean.

Hebrews 13:2

Do not neglect to show hospitality to strangers, for thereby some have entertained angels unawares.

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Wendi J Spraker

Tuesday 11th of May 2021

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