Shish Kabobs

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.

Course Main Dish

Cuisine Asian

Prep Time 10

Cook Time 15

Total Time 25

Servings people

Calories 3108kcal

Author Leigh Anne Wilkes

Equipment

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.

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.

Nutrition