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Fire up the grill for these juicy, flavorful shish kabobs! Learn how to make perfectly marinated skewers with tender meat and fresh vegetables—easy, delicious, and perfect for summer grilling or weeknight dinners.
Why You’ll Love This Recipe
If you’ve never made shish kabobs at home, you’re in for a treat. Shish kabobs (also spelled shish kebabs) are skewers of marinated meat—traditionally beef, chicken, or lamb—threaded together with vegetables like bell peppers, onions, and zucchini, then grilled to perfection. The word “shish” refers to the skewer, while “kabob” means grilled meat, making this a simple but incredibly flavorful dish with roots in Middle Eastern cuisine.
You’ll love this easy shish kebob recipe because it’s easy, customizable, and perfect for both weeknight dinners and backyard gatherings. The marinade adds amazing flavor and keeps the meat tender and juicy, while the veggies get slightly charred and caramelized on the grill. You can mix and match your favorite proteins and vegetables, prep everything ahead of time, and cook it all in one place—making cleanup a breeze. It’s a colorful, crowd-pleasing meal that feels a little special but couldn’t be simpler to make.
Ingredients Needed
- Steak, sirloin tip, beef tenderloin or ribeye.
- Garlic, minced
- Ginger, minced
- Soy Sauce
- Sesame OIl
- Sugar
- Bell Peppers
- Mushrooms
- Zucchini
- Tomatoes
- Onions. White or red onions
How to Make Shish Kabobs
- In a bowl, assemble marinade ingredients, stir to combine.
- Place meat, cut into 1 1/2″ – 2-inch cubes into a large zippered plastic bag.
- Pour marinade over toe top and seal.
- Store beef kabobs in the refrigerator for 4-6 hours to overnight.
- Place veggies in a zippered plastic bag or some type of airtight container, add some olive oil and coarse salt to them .
- Add your meat and veggies onto the skewers. After your meat has marinaded, add meat and veggies onto skewers. I like to alternate veggies with meat and be sure and leave a little air space between the meat and veggies so that the meat cooks all the way through. This is especially important if you are putting two pieces of meat together on a skewer, leave a little space.
- Prep this part several hours a head of time and then just cover them and put them in the fridge until ready to grill.
- Grill your meat to a medium, to medium rare temperature which is 145-160 degrees F. If you like your meat well done I recommend making skewers of just meat and just veggies, and not combining them on the same skewer. This way your veggies won’t burn before your meat is to the temperature of your liking.
- Veggies generally only take a few minutes on the grill where meat can take 5-6 minutes per side depending on the size of the meat and what temperature you want your meat cooked to.
Tips from leigh Anne
- Choose your skewer. Metal skewers are reusable, but they get hot and you need to use tongs when turning them or taking them off the grill. Bamboo skewers are they are inexpensive, but you need to soak them for about 30 minutes before using so they don’t burn.
- In addition to veggies you can also add: Pineapple, Mango, Potatoes (precooked), Corn on the cob (cut into small rounds)
- When I am grilling veggies like zucchini I double skewer them. This makes it easier to turn them on the grill to get both sides cooked. This prevents them from turning round and round on the skewer.
- Don’t overcrowd the skewers Leave a little space between each piece so the heat can circulate and everything cooks evenly instead of steaming.
- Preheat and oil the grill. A hot, well-oiled grill helps prevent sticking and gives you those beautiful grill marks.
- Let the kabobs cook for a few minutes before turning so they develop a nice sear. Rotate every few minutes for even cooking.
- Use a meat thermometer For best results: Chicken: 165°F Beef: 130–140°F for mediumThis keeps everything juicy and perfectly cooked.
- Give the kabobs a few minutes to rest after grilling so the juices redistribute—this makes them extra tender and flavorful.
Pair This With:
Because your protein and veggie are all on the skewer, all you need to do is add in a starch.
Frequently Asked Questions
Do I have to marinate the meat?
Marinating isn’t required, but it makes a big difference in flavor and tenderness. Even a quick 30-minute marinade helps, but longer is better if you have the time.
Can I make shish kabobs in the oven instead of using the grill?
Yes! Bake them at 425°F in the oven on a sheet pan for about 15–20 minutes, turning halfway through. You can also broil them for a few minutes at the end to get that nice char.
How do I keep kebobs from sticking to the grill?
Make sure your grill is fully preheated and lightly oiled before adding the skewers. Also, avoid moving them too soon—let them sear first.
Can I freeze shish kabobs?
You can freeze the marinated, uncooked meat (without vegetables) for up to 2–3 months. Thaw in the refrigerator before assembling and grilling.
Shish kabobs are one of those meals that feel special but couldn’t be easier to make. With juicy, flavorful meat, perfectly tender vegetables, and that irresistible hint of char from the grill, they’re a go-to for everything from casual weeknight dinners to summer gatherings with family and friends. Mix and match your favorite ingredients, make them your own, and enjoy a colorful, delicious meal that always brings everyone back for seconds.
Check out more of my favorite grill recipes:
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Shish Kabobs
Ingredients
Teriyaki Marinade
- 4 cloves garlic minced
- 1 tsp ginger minced
- 1 cup soy sauce
- 1/2 cup sugar
- 1/4 cup sesame oil
Shish Kabob Ingredients
- 2 lbs. steak sirloin steak or rib eye.
- 1 red bell pepper cut into 1 inch pieces
- 1 orange bell pepper cut into 1 inch pieces
- 1 zucchini slices 1/4 inch thick
- 1/2 lb. mushrooms
- cherry tomatoes
- 1 onion cut into 1 inch pieces.
- olive oil
- coarse salt
Instructions
- Cut meat into 1 1/2 -2 inch pieces.
- Combine marinade ingredients in a zipper plastic bag.
- Add meat and close. Keep in refrigerator for 4-6 hours or overnight.
- In another zipper plastic bag combine cut up vegetables
- Lightly coat vegetables with olive oil and salt to taste.
- Assemble kebabs, alternating meat and veggies, leaving a little air space between them. Or make skewers of just meat and just veggies.
- Grill meat to desired doneness. For medium to medium rare cook to 145 – 160 degrees F.
Tips & Notes:
- n addition to veggies you can also add: Pineapple, Mango, Potatoes (precooked), Corn on the cob (cut into small rounds)
- When I am grilling veggies like zucchini I double skewer them. This makes it easier to turn them on the grill to get both sides cooked. This prevents them from turning round and round on the skewer.
- Don’t overcrowd the skewers Leave a little space between each piece so the heat can circulate and everything cooks evenly instead of steaming.
- Preheat and oil the grill A hot, well-oiled grill helps prevent sticking and gives you those beautiful grill marks.
- Turn, don’t fuss Let the kabobs cook for a few minutes before turning so they develop a nice sear. Rotate every few minutes for even cooking.
- Use a meat thermometer For best results: Chicken: 165°F Beef: 130–140°F for mediumThis keeps everything juicy and perfectly cooked.
- Give the kabobs a few minutes to rest after grilling so the juices redistribute—this makes them extra tender and flavorful.
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Nutrition Facts:
Beth says
The marinade was so good!