Kohlrabi Kabobs

Feel free to skip the pineapple if you want, but we love the smokey sweetness against the crunchy char of the grilled kohlrabi.

Print this page


2 large kohlrabi, peeled and cut into a large dice
1 bunch scallions, cleaned and cut into 1 inch lengths
Spicewalla Cowboy Grilling Mix (or other bbq dry rub)
1 can canned pineapple, drained of juice


  1. Soak kabob skewers in water for 20 minutes
  2. Thread the kohlrabi, scallion, and pineapple alternating on the skewer
  3. Sprinkle the kabobs with the grilling spice (or salt, pepper, and smoked paprika) and drizzle with olive oil
  4. Grill over medium heat until the kohlrabi takes on some char and the scallion is slightly softened, about 4 minutes on a side
  5. Serve warm or room temperature