Shish Kabobs
Grilling shish kabobs is a delicious and fun way to enjoy the summer weather. With the proper techniques and marinades, you can create perfectly grilled shish kabobs that will impress your guests and satisfy your taste buds.
This summer, the heat is getting unbearable. Our air conditioning is on all day, and I hate spending too much time in the kitchen. The two great things I love about summer are summer fruits and food on the grill. That’s why I’ve shared so many kababs and skewer recipes with you. These are yet another classic you are going to love. Shish kabobs are fun to say and delicious to eat!
What is Shish Kabob?
Shish kabobs (or Shashlik) are delicious Middle Eastern beef skewers with vegetables. This recipe offers several ways to prepare these kabobs: on the grill and in the oven. You can enjoy them over rice, or with pita bread and yogurt sauce.
Shish kabobs have a rich cultural history that dates back centuries. The dish originated in the Middle East, where it was commonly known as “shish kebab”. The word “shish” means skewer, while “kebab” refers to the meat. In ancient times, skewered meat was grilled over an open flame and served with rice or flatbread. Today, shish kabobs have evolved to include a variety of vegetables and marinades that add depth and flavor to the dish.
Why make this shashlik recipe?
- The recipe is very versatile and fuss-free. Shish kebabs do not get any easier than this. All we do is marinate, skewer, and grill them!!
- You can also make these on the stovetop grill or outdoor charcoal grill. Or, you can also place the skewers on a baking sheet lined with aluminum foil, spray them with cooking spray and bake them in the oven for 20 minutes until golden brown.
- And the marinade is made with simple easy-to-find ingredients you probably already have in your pantry.
- You can marinate the beef for up to 12 hours and leave it in the fridge. Perfect make-ahead for BBQs.
- Today, I served them over rice, but pita, hummus, tahini, or yogurt sauce and salad are just a few more options too.
Ingredients and substitutes
- Beef – I like to use tender cuts of meat such as top sirloin steak, ribeye steak, beef tenderloin, or strip steak. These don’t take long to cook and can be eaten medium-rare or medium. Do not use stew meat or meats that are meant for slow cooking.
- Spices – If you cook Middle Eastern or Indian food at home, you probably already have them in your pantry. In fact, cumin, cinnamon, paprika, and turmeric are all very common. Cumin does a great job of adding that smoky flavor to the meat.
- Garlic – I am using garlic powder but you can also use 2 large minced fresh garlic cloves.
- Ginger powder – It is very popular in the Middle East to use ginger powder for kebabs as compared to fresh ginger. Personally, I’m all for fresh ginger. So, a teaspoon would work great. Also, I have used ground ginger for this recipe in the video.
- Onion – I love to use onion powder or onion flakes so the fresh onion does not burn on the grill.
- Vegetables – I like to use veggies like bell peppers, red onions, and cherry tomatoes. But, the options are endless.
- Acid – I love a generous squeeze of lemon or lime. You can also add the zest to enhance the flavor of lemons.
- Skewers – I am using wooden skewers but you can also use metal skewers for this recipe.
Shish kabob recipe
- Shish kabob marinade– Trim excess fat from the beef, then cut it into 1-inch cubes. Place the beef cubes in a marinade-safe bowl, and season with salt, pepper, and lemon juice. Add all the rest of the marinade ingredients. Combine well and leave to marinate for an hour up to overnight in the fridge.
Pro tip – Do not use aluminum or metal bowl to marinade. Otherwise, acid in the marinade reacts with the metal.
- Marinate veggies – Clean and cut the veggies into 1-inch cubes. Place the pieces in the bowl and add all the marinade ingredients. Leave to marinate for 15 minutes up to an hour.
Pro tip – Prep the veggies no more than an hour before cooking. Otherwise, the veggies start to soften too much. Veggies taste better if cooked to al dente.
- Skewers – Thread the meat and veggies on the metal or wooden skewers. You can alternate one meat and one veggie or one meat and two veggies.
Pro tip – Do not overcrowd the skewers, otherwise, the pieces will cook unevenly.
- Grill – Heat the outdoor grill/ griddle or cast-iron skillet over medium-high heat –
- Place the kabobs on the grill and brush with oil.
- Cook for 4 to 5 minutes on each side.
Pro tip – These kabobs are best grilled to medium-rare or medium. Otherwise, they become chewy. Also, the veggies should be kept fairly al dente.
- Oven bake – These can also be made in the oven
- Preheat the oven at 425°F/220°C/ Gas Mark 6
- First, prepare a baking sheet lined with aluminum foil for each clean-up.
- Then, place the skewers on the baking tray and brush with cooking oil or use a cooking spray.
- Bake on the top shelf close to the broiler for 10 to 13 minutes turning once in between.
Or, until the meat reaches an internal temperature of 145F with an instant-read meat thermometer.
Tips and tricks for perfectly grilled steak kabobs
To truly master the art of grilling kabobs, there are a few tips and tricks that can make all the difference.
- Use tender cuts of meat that will cook quickly. Leave the stew kind of meats for slow cooking.
- Cut the meat into no smaller than 1-inch pieces and no larger than 2-inch pieces. Too small and they will become dry and chewy, while if too large, they will be raw on the inside and overcooked on the outside.
- Marinate the meat for at least 6 hours so it has time to soak up all the flavors.
- Always soak wooden skewers in water for at least 20 minutes before threading the ingredients on them. This will help prevent them from burning on the grill.
- When it comes to selecting your ingredients, keep in mind that they should all be cut into similar sizes to ensure even cooking.
- Marinating your meat and veggies beforehand can also add a boost of flavor and tenderness.
- While grilling, be sure to rotate the skewers every few minutes to prevent any one side from getting too charred. And if you’re cooking with both meat and veggies on the same skewer, consider starting with the meat first since it typically takes longer to cook.
- Don’t overcook the meat. Steak meat can be eaten medium-rare or medium. In fact, I like to cook mine until 145°F on an instant-read thermometer.
- Serve shish kabobs immediately, as soon as they are made. But, leftovers will keep well in an airtight container in the refrigerator for up to 4 days.
- Metal skewers are better for kabobs as they cook the meat from out as well as inside. If you use wooden skewers, soak them in water for 10 to 20 minutes at least. Soaking will prevent them from burning with the heat.
Troubleshooting
- The skewers burning on the grill– Dry wood can easily burn on the grill. Soak wooden skewers in water for at least 30 minutes before grilling to prevent them from burning. If using metal skewers, lightly oil them before cooking.
- Kabobs are sticking to the grill pan – Before grilling, lightly oil the grates to prevent sticking. Also, be sure to oil your kabob ingredients before threading them onto the skewers.
- Meat is undercooked on the inside – Use a meat thermometer to check the internal temperature of the meat. For chicken and beef, the safe temperature is 165°F and 145°F, respectively.
Ideas for serving your shish kababs
Once you’ve mastered the art of grilling shish kabobs, it’s time to get creative with how you serve them up.
- One idea is to offer a variety of dipping sauces, such as tzatziki, hummus, or a spicy harissa sauce, on the side.
- Another option is to mix up the proteins and veggies on each skewer, so guests can try different combinations.
- You could even try serving the kabobs over a bed of rice or quinoa for a heartier meal.
Now that you have some ideas for serving up your delicious kabobs, you may still have some questions about the grilling process.
Ultimate Ground Beef Kebabs
Thai Curry Chicken Skewers
Ultimate Chicken Skewers – Grilled
Chicken Malai Tikka
Kababs or kofta kababs are similar to shish kabobs and yet, not the same. Both are cooked on the grill. Kabab is ground meat cooked on skewers while shish kabobs are made with pieces of meat on skewers most commonly with vegetables as well.
Both are Middle Eastern dishes, and both have some similarities in spices. But shawarma is made on a rotating spit, while shish kabobs are grilled on skewers.
Both are grilled. Shish kabobs is made with pieces of beef while shish tawook is made with chunks of chicken. They both have some similarities in spices but with different flavor profiles
The best cuts are steak meat such as top sirloin steak, ribeye steak, beef tenderloin, or strip steak. These don’t take long to cook and can be eaten medium-rare or medium. Do not use stew meat or meats that are meant for slow cooking.
Marinate them for no less than 6 hours. While you can cook them in the oven the best way to cook shish kabobs are on the grill. You can use an electric or charcoal BBQ.
The key to perfectly grilled shish kabobs is selecting the right meat and vegetables.
The best cuts are steak meat such as top sirloin steak, ribeye steak, beef tenderloin, or strip steak. These don’t take long to cook and can be eaten medium-rare or medium. Do not use stew meat or meats that are meant for slow cooking. When it comes to meat, leaner cuts like chicken breast or sirloin steak work best for faster cooking times on the grill.
As for vegetables, choose those that will hold up well on the grill, like bell peppers, onions, cherry tomatoes, and zucchini.
To ensure even cooking, cut your meat and vegetables into evenly sized pieces. This will also make it easier to thread them onto skewers. If you’re using wooden skewers, be sure to soak them in water for at least 30 minutes before grilling to prevent them from burning on the grill.
When selecting your ingredients, keep in mind that certain flavors pair well together. For example, chicken and bell peppers go well with a lemon-garlic marinade, while beef and onions pair well with a teriyaki marinade. Consider experimenting with different flavor combinations to find your favorite.
Now that your ingredients are selected, it’s time to move on to preparing your marinade. Simply combine your chosen ingredients in a bowl, mix well, and let your meat and vegetables sit in the marinade for at least an hour before grilling. With the right ingredients and a little bit of preparation, you’ll be well on your way to perfectly grilled shish kabobs
When it comes to shish kabobs, the marinade is an essential component for adding flavor and tenderness to your meat and vegetables. While there are countless marinade recipes available online, it’s important to remember that you can always customize your marinade depending on your personal preferences. Whether you prefer a sweet and tangy marinade or a spicy one, the key is to select ingredients that complement each other.
Yes, marinating for at least 30 minutes and up to 24 hours will infuse your kabobs with flavor. Just be sure to store them in the fridge while they marinate.
Metal skewers are better for these kabobs because the metal heats up and cooks the meat from the center out. This means the meat cooks evenly, quickly, and stays moist.
Absolutely! Gas grills work just as well as charcoal grills for cooking shish kabobs.
Chicken Malai Tikka
Asian Skewer Chicken
Ultimate Ground Beef Kebabs
Ultimate Chicken Skewers – Grilled
Shish Kabobs
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Video
Ingredients
Beef Marinade
- 2 lbs (1 kg) Beef steak (sirloin, New York strip steak, beef tenderloin) (cut into 1-inch cubes )
- 1 tsp Kosher salt
- 1 tsp Black pepper
- 2 tbsp Lemon juice
- 2 tbsp Onion powder
- ½ tsp Garlic powder
- ½ tsp Ginger powder
- 1 tsp Cumin powder
- 1 tsp Coriander powder
- 1 tsp Paprika or cayenne powder
- ½ cup Red wine (pinot noir, cabernet )
- ½ cup Parsley (chopped )
- 2 tbsp Olive oil
Veggies Marinade
- 1 large Red onion (cut into cubes, )
- 1 large Red bell pepper (cut into cubes)
- 1 large Yellow bell pepper (cut into cubes)
- 1 large Orange bell pepper (cut into cubes)
- 1 large Green bell pepper (cut into cubes)
- 2 cups Cherry tomatoes
- 2 tbsp Olive oil
- ½ tsp Kosher salt
- ¼ tsp Pepper salt
- ¼ tsp Garlic powder
- ½ tsp Paprika or cayenne pepper
Plus
- 10 – 12 Metal skewers or wooden skewers (soak the wooden skewers for 30 minutes in water. )
Instructions
- Marinate beef – Trim excess fat from the beef, then cut into 1-inch cubes. Place the beef cubes in a marinade-safe bowl, and season with salt, pepper, and lemon juice. Add all the rest of the marinade ingredients. Combine well and leave to marinate for an hour up to overnight in the fridge. Pro tip – Do not use aluminum or metal bowl to marinade. Otherwise, acid in the marinade reacts with the metal.2 lbs Beef steak (sirloin, New York strip steak, beef tenderloin), 1 tsp Kosher salt, 1 tsp Black pepper, 2 tbsp Lemon juice, 2 tbsp Onion powder, ½ tsp Garlic powder, ½ tsp Ginger powder, 1 tsp Cumin powder, 1 tsp Coriander powder, 1 tsp Paprika or cayenne powder, ½ cup Red wine, ½ cup Parsley, 2 tbsp Olive oil
- Marinate veggies – Clean and cut the veggies into 1-inch cubes. Place the pieces in the bowl and add all the marinade ingredients. Leave to marinate for 15 minutes up to an hour. Pro tip – Prep the veggies no more than an hour before cooking. Otherwise, the veggies start to soften too much. Veggies taste better if cooked to al dente.½ cup Parsley, 2 tbsp Olive oil, 1 large Red onion, 1 large Red bell pepper, 1 large Yellow bell pepper, 1 large Orange bell pepper, 1 large Green bell pepper, 2 cups Cherry tomatoes, 2 tbsp Olive oil, ½ tsp Kosher salt, ¼ tsp Pepper salt, ¼ tsp Garlic powder, ½ tsp Paprika or cayenne pepper, ½ cup Red wine
- Skewers – Thread the meat and veggies on the metal or wooden skewers. You can alternate one meat and one veggie or one meat and two veggies.Pro tip – Do not overcrowd the skewers, otherwise the pieces will cook unevenly.10 – 12 Metal skewers or wooden skewers
- Grill – – Heat the outdoor grill/ griddle or cast-iron skillet over medium-high heat. – Place the kabobs on the grill and brush with oil. – Cook for 4 to 5 minutes on each side. Pro tip – These steaks are best kept to medium-rare or medium. Otherwise, they become chewy. Also, the veggies should be kept fairly al dente.
- Oven bake – These can also be made in the oven – Preheat the oven at 425°F/220°C/ Gas Mark 6– Prepare a baking sheet lined with aluminum foil for each clean-up. – Then, place the skewers on the baking tray and brush with cooking oil or use a cooking spray.– Bake on the top shelf close to the broiler for 10 to 13 minutes turning once in between, or until the meat reaches an internal temperature of 145F with an instant-read thermometer.
Recipe Notes & Tips
- Use tender cuts of meat that will cook quickly. Leave the stew kind of meats for slow cooking.
- Cut the meat into no smaller than 1-inch pieces and no larger than 2-inch pieces. Too small and they will become dry and chewy, while if too large, they will be raw on the inside and overcooked on the outside.
- Marinate the meat for at least 6 hours so it has time to soak up all the flavors.
- Always soak wooden skewers in water for at least 20 minutes before threading the ingredients on them. This will help prevent them from burning on the grill.
- When it comes to selecting your ingredients, keep in mind that they should all be cut into similar sizes to ensure even cooking.
- Marinating your meat and veggies beforehand can also add a boost of flavor and tenderness.
- While grilling, be sure to rotate the skewers every few minutes to prevent any one side from getting too charred. And if you’re cooking with both meat and veggies on the same skewer, consider starting with the meat first since it typically takes longer to cook.
- Don’t overcook the meat. Steak meat can be eaten medium-rare or medium. In fact, I like to cook mine until 145°F on an instant-read thermometer.
- Serve shish kabobs immediately, as soon as they are made. But, leftovers will keep well in an airtight container in the refrigerator for up to 4 days.
- Metal skewers are better for kabobs as they cook the meat from out as well as inside. If you use wooden skewers, soak them in water for 10 to 20 minutes at least. Soaking will prevent them from burning with the heat.
- One idea is to offer a variety of dipping sauces, such as tzatziki, hummus, or a spicy harissa sauce, on the side.
- Another option is to mix up the proteins and veggies on each skewer, so guests can try different combinations.
- You could even try serving the kabobs over a bed of rice or quinoa for a heartier meal.
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
In conclusion, grilling shish kabobs doesn’t have to be intimidating. With the right meat and vegetables, marinade, skewering, and grilling techniques, you can create perfectly grilled shish kabobs that will delight your guests. Don’t be afraid to experiment with different combinations and techniques. As you perfect your skills, you’ll become a shish kabob grilling pro in no time. So fire up the grill, grab some friends and family, and enjoy some delicious summer meals that are sure to impress! Remember, “The only thing better than a perfectly grilled shish kabob is a perfectly grilled shish kabob shared with loved ones.”
These kabobs were amazing! We served them with pita bread, tzatziki, and homemade hummus. Really flavorful and easy to make too with the video!
This is a great recipe for a summer cookout! I love having everyone build their own! Thanks for the share!
Also, I noticed you talk about marinating chicken in the why make these kabobs section. I guess that’s a mistake?
Ah, yes, that was a mistake. Thanks, just corrected it. It should have read marinate beef….
I love cooking outdoors in summer and am always looking for easy grill recipes. We made these shish kabobs on our outdoor grill yesterday. Really easy and so delicious. Will be making them again soon.
Thank you, Jacqueline.
The marinade for these skish kabobs makes the meat so tender and adds many flavors. It’s a great way to have grilled meats all year long.