Our housemade marinated kabobs are delicious all year long and are available in CHICKEN – created from Draper Valley’s Ranger boneless, skinless chicken breasts, PORK – created from Carlton Farms pork tenderloins, BEEF – created from Harris Ranch Teres Majors (shoulder tender), and LAMB – created from Anderson Ranch grass-fed lamb. We also carry a fresh selection of seafood kabobs on a rotating schedule. Mix and match to find your favorite flavor.
What makes our marinated kabobs really stand out? The meat is tumbled, making it especially delicious! Here, the solid meat and marinade is placed in a mechanical tumbler that rotates slowly, allowing the meat to knock together as well as on the sides of the tumbler. Tumbling loosens the protein strands in the meat, allowing the fat and muscle fibers to absorb liquid. Tumbling is the best way to get the full flavor of the marinade through the meat – up to 10% or more of the marinade will make it into the meat, whereas traditional marinating methods only allow for 1-2%!
Our kabobs are available in many flavors, including:
Coconut Curry : Created with coconut milk, Korma curry simmer sauce, Thai green curry paste & yellow curry powder.
Lemon Shallot & Tarragon: Created with French vinaigrette, hot Dijon mustard, lemon juice, lemon zest, fresh tarragon & sliced shallots.
Huli Huli : A taste of the islands with Huli Huli teriyaki marinade and toasted sesame seeds.
Salsa Oaxaca: Marinated in a rich blend of chilies and achiote, made by Eli’s Salsa.
Marionberry Chicken: Sweet & savory chicken thighs marinated in Oregon marionberries.
Parsley & Garlic Chicken: Fresh herbs & bright flavor, with lemon juice & olive oil.
Ginger Soy : Tom Douglas ginger pineapple teriyaki sauce & toasted sesame seeds.
Chimichurri : Chimichurri sauce, minced garlic, crushed red chili flakes & toasted sesame seeds.
Sweet & Hot Honey Mustard : Bone Suckin’ sweet & hot mustard, honey, fresh chopped rosemary, and red chili flakes.
Al Pastor: Marinated in an earthy chile sauce, full of the best taqueria taste.
Moroccan: Tender cubes of lamb marinated in lively harissa, a North African condiment made from sweet peppers, chilies and preserved lemons.
Greek: Seasoned with onion and fresh herbs and wrapped in caul fat for an extra juicy, tender kabob.
Ginger Sesame Ahi Tuna: Fresh Ahi tuna marinated in ginger soy sauce & topped with sesame seeds.
Cilantro Lime Halibut: Fresh & zesty, made with wild Alaskan halibut.
Spicy Teriyaki Salmon: Sweet with a lil’ kick
Other flavors available based on location and product availability.
How to Prepare
Kabobs are perfect for the grill, but also taste great broiled in the oven.
Heat grill to medium-high heat and grill for 4-5 minutes per side, until desired doneness.
Turn oven on broil, place kabobs on broiler or baking pan and broil for 6-8 minutes per side, until desired doneness.
Don’t forget your meat thermometer is the best way to ensure your kabobs are cooked thoroughly. When cooking a variety of proteins, cooking times will vary between proteins.