By Sarah Fertsch
Shish kebabs and summer are the perfect combination. You can grill in the backyard for guests or for a weeknight dinner that the kids will love. Eating anything on a stick makes it extra fun!
Turn up the flavor of your kebabs with a marinade. Cook the kebabs on a preheated grill over medium-high heat. Rotate every few minutes to cook all sides evenly. Cook until the outside has those nice grill marks and the meat is cooked to your liking. Be sure that if you are using wooden skewers, you soak them in water for at least 30 minutes before using to prevent them from catching on fire.
You can serve the kebabs over a mound of rice or couscous. For a utensil-free meal, wrap the meat and veggies in warm pita bread.
Pineapple BBQ Chicken Kabobs
Ingredients
- 1 pound boneless, skinless chicken breasts cut into cubes
- 2 small green peppers cut into 1.5 inch squares
- 2 small red peppers cut into 1.5 inch squares
- 1 red onion cut into chunks
- 2 cups pineapple chunks canned or fresh (both work)
- ¾ cup barbecue sauce
- 3 tablespoons pineapple juice use juice from a can, or drippings from slicing fresh pineapple
- 1 tablespoon soy sauce
Instructions
Assemble kabobs: Thread chicken, both peppers, onion and pineapple chunks alternately on skewers.
Marinate: Whisk together barbecue sauce, pineapple juice and soy sauce. Place the kabobs in a shallow dish and brush with about 1/3 of the marinade. Marinate in the fridge for 15-20 minutes.
Grill: Place kabobs on a lightly oiled grill over medium heat. Grill for 12-15 minutes (or until chicken is done and vegetables are tender), turning often, and brushing with the remaining marinade.
Grilled Veggie Kabobs
Ingredients
- 1 medium zucchini, sliced into half moons
- 1 medium yellow squash, sliced into half moons
- 1 red bell pepper, diced into 1” pieces
- 1 orange bell pepper, diced into 1” pieces
- 8 – oz mushrooms, larger mushrooms halved
- Marinade
- 4 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 tbsp lemon juice
- 2 tsp lemon zest
- 1 tsp dried oregano
- ½ tsp dried thyme
- 1 tsp kosher salt
- ½ tsp ground pepper
Instructions
Prep the vegetables. Slice into one-inch pieces. Transfer the chopped vegetables to a large mixing bowl.
Combine the olive oil, red wine vinegar, lemon juice, lemon zest, oregano, thyme, salt and pepper in a one-cup measuring cup or lidded jar. Whisk or shake until the mixture is well combined.
Pour the marinade over the vegetables, then toss until well combined. Marinate 15-30 minutes at room temperature, or cover and refrigerate for up to 12 hours.
Thread the vegetables onto skewers: squash, zucchini, red bell, orange bell, and then mushroom (repeat this pattern twice for each skewer).
Heat a gas grill to medium high; be sure the grill is fully heated before grilling.
Place the vegetable skewers onto the grill in a single layer, leaving a bit of space between each skewer. Close the lid and grill for 10-12 minutes, or until the vegetables are tender and slightly charred. Turn once halfway through cooking.
Remove from the grill and serve immediately
Steak Kabobs
Ingredients
- For the marinade:
- ¼ cup olive oil
- 2 tablespoons soy sauce
- 2 tablespoons red wine vinegar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon fresh lemon juice
- 2 cloves garlic, minced
- 1 tablespoon brown sugar
- 1 teaspoon paprika
- 1 teaspoon onion powder
- ½ teaspoon dried oregano
- Salt and black pepper, to taste
- For the kabobs:
- 1 ½ pounds top sirloin steak, cut into 1-inch cubes
- 1 red bell pepper, seeded and cut in 1-inch pieces
- 1 yellow bell pepper, seeded and cut into •1-inch pieces
- 8 ounces button mushrooms
- 1 red onion, cut into 1-inch pieces
- 8 metal skewers (If you are using wood skewers, soak them in water for 30 minutes before grilling)
Instructions
In a medium bowl, whisk together the oil, soy sauce, red wine vinegar, Worcestershire sauce, lemon juice, garlic, brown sugar, paprika, onion powder, oregano, salt, and pepper.
Place the steak in the bowl with the marinade or place both in a large Ziploc bag, making sure the meat is covered in the marinade. Chill in the refrigerator for at least one hour.
Thread the marinated meat along with the veggies, alternating them on the skewer. Keep a little space between the pieces so they will cook evenly on the grill.
Grill the kabobs on high heat, for 8 to 10 minutes (depending on how you like your meat), turning the kabobs every couple of minutes.
Use tongs to remove the kabobs from the grill and let rest for 5 minutes before serving.
