This summer we’ve been grilling up a storm. We’re cooking out on the grill at least once a week, usually more. All summer long, I’ve been making this creamy lemon butter sauce. I think you’ll find it’s an amazing complement to your grilled meals.
One of the grilling meals everyone loves including the kids is grilled kabobs. We use shrimp, veggies, steaks, chicken and more. It’s so easy since we just use what’s on hand.
One thing we’ve learned is that the best way to get your kabobs cooked to perfection is to not mix ingredients on a single skewer. We cook each ingredient on their own skewers.
The veggies take the longest, they start on the grill first. If we piled on veggies and meat together, the meat would cook forever and be too well done. So, each type of food gets its own skewers – onions go with onions, mushrooms with mushrooms, squash/zucchini together, shrimp with shrimp, etc.
Make sure to follow the recipe by boiling the lemon juice first. If you combine it with the butter too early, it will separate and not be creamy. Believe me, I’ve lost my mind a couple of times when I’ve made it and forgot to wait, and it wasn’t good.
I tend to make a double batch. One for Nate to take outside and brush on the shrimp and veggies, and another for us to use for dipping sauce. It tastes so good!
A creamy butter sauce perfect for grilled shrimp or veggie kabobs.
5 minPrep Time
3 minCook Time
8 minTotal Time
- 1/4 cup lemon juice
- 1/8 tsp fine sea salt
- 1 stick butter, cut into 8 tablespoons and chilled
- a pinch of pepper (optional)
- In a small sauce pan combine lemon juice, salt, and pepper.
- On medium high, let it come to a boil.
- Then, add the butter and whisk until it's creamy.
- Remove from heat and pour into small bowls or ramekins for serving.
We had this meal again last night, and it was so good! There is rarely any leftovers when we have this one. My favorite is to dip my squash and zucchini in the lemon butter.
What are your favorite tips for grilling kabobs?
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