Kabobs make a healthy lunch, party food or afternoon snack for kids of all ages. Offer a variety of foods, then let kids create their own kabobs. Older kids can load the food on the kabobs, but young children may need help. Provide uniform-sized chunks so the food finishes cooking at the same time. Soak wooden skewers in water for 30 minutes to prevent the wood from scorching.
Fruit
Fruit kabobs, which require no cooking, are simple enough for older children to prepare with very little adult supervision. Wash the fruit, then chop larger fruits, such as apples or melons into squares. Other fruits appropriate for kabobs include grapes, kiwi, cherries, mango, pineapple chunks, strawberries or sliced bananas. Eat the fruit kabobs plain or top them with yogurt and coconut. Spread plain or flavored yogurt on a plate, then fill another plate with flaked coconut. Roll the fruit kabob in the yogurt, then in the coconut.
Cheese and Apple
Toothpicks and chunks of apples and cheese make simple snack-size kabobs that stave off hunger between meals. To make cheese and apple kabobs, core an apple, then cut it into cubes about 1/2 to 3/4 inch in diameter. Cut cheese in cubes of a similar size, then alternate the cheese and apples on a toothpick. Use your choice of firm cheese such as cheddar, mozzarella or Monterey Jack.
Sausage and Fruit
Sausage and fruit kabobs cooked on a campfire or barbecue grill are good for breakfast or any time of day. Save time by using pre-cooked sausage links. Place a sausage link on a skewer, then add an orange wedge, a pineapple chunk, chunk of green bell pepper and a slice of raw potato. Keep a bowl of fruit preserves and a pastry brush nearby and baste the kabobs lightly with preserves as you cook. Grill the kabob over hot coals for about 10 minutes, or until the sausage and fruit are hot.
Vegetables
Provide a platter full of colorful vegetables and allow kids to choose their favorites. Nearly any firm vegetable is appropriate for kabobs, including red or green bell pepper, zucchini, onion, mushrooms, sweet potatoes, eggplants, carrots, red potatoes or cherry tomatoes. You can also marinate the vegetables in Italian dressing or balsamic vinegar prior to grilling, or sprinkle grilled kabobs with Parmesan cheese. Give slower-cooking vegetables, such as potatoes and carrots a head start by cooking them lightly before you add the remaining vegetables.
Lean Meat and Vegetable
Kabobs made with lean meat are tasty and rich in protein. Choose a meat such as chicken, shrimp, lamb or steak, or use a combination of meats. Add three or four colorful vegetables such as mushrooms, zucchini, onions, carrots, new potatoes, bell peppers or cherry tomatoes, then cook the kabobs over a grill until the meat is fully cooked and the vegetables are tender. You can also add variety by combining lean meat and vegetables with artichoke hearts or chunks of fresh fruit.
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