Shish Kebabs
Difficulty Level: Easy
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Prep Time:20 Minutes
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Cook Time:PT35M15 Minutes
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Yield:4 Servings
Ingredients
- Long grilling skewers (soaked if wood/bamboo)
- 1 ½ pounds steak, chicken breast or thighs, or pork tenderloin, cubed
- Vegetables (some or all):
- Bell pepper, chunked
- Onion, chunked
- Canned or boiled mini potatoes
- Zucchini, chunked
- Mushrooms
- ¾ cup marinade (store bought or homemade)
- Long grilling skewers (soaked if wood/bamboo)
- 680.39g steak, chicken breast or thighs, or pork tenderloin, cubed
- Vegetables (some or all):
- Bell pepper, chunked
- Onion, chunked
- Canned or boiled mini potatoes
- Zucchini, chunked
- Mushrooms
- 177.44ml marinade (store bought or homemade)
Fire up the grill and build your perfect shish kebabs! Pair juicy marinated meat with colorful, seasonal veggies for an easy, crowd-pleasing meal. *Remember to marinate your meat for at least 30 minutes for maximum flavor!
Preparation
STEP 1
If using a homemade marinade, whisk ingredients together. Add cubed meat to a resealable bag, well coat and marinate for at least 30 minutes, or up to overnight for deeper flavor.
STEP 2
Preheat grill to medium-high heat. Thread marinated meat and vegetables onto skewers, alternating pieces for even cooking. *For added flavor coat the chopped vegetables in a small amount of the marinade and sit at room temperature for 15 minutes before skewering.
STEP 3
Grill skewers, turning occasionally, for 10–15 minutes or until meat is cooked through and lightly charred. Remove from grill and rest for a few minutes before serving.
Options
Classic Marinade Recipe: (especially delicious with beef)
⅓ cup olive oil
¼ cup soy sauce
¼ cup Worcestershire sauce
1 tablespoon Dijon mustard
Juice of 1 lemon
4 cloves garlic, minced
1 teaspoon dried herbs or minced fresh (such as rosemary, basil, oregano and/or thyme)
Whisk together until well combined. Use immediately or refrigerate for up to 3 days.
Swap in shrimp or tofu for a different protein option.
Add cherry tomatoes or pineapple for a pop of sweetness.