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Perfect Grilled Shish Kabobs

There’s no mystery to making perfect shish kabobs on the grill.
With just the right marinade, evenly sized cuts, and the right cooking technique, you'll end up with tender, flavorful bites every time.
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Prep Time 4 hours
Cook Time 12 minutes
Course Main Course
Cuisine Mediterranean
Servings 6
Calories 390 kcal

Equipment

  • Grill gas or charcoal
  • Skewers metal or wooden
  • Mixing bowl
  • Knife and cutting board
  • Tongs
  • Meat thermometer optional but recommended
  • Spray bottle with water for flare-ups

Ingredients
  

For the Marinade

  • 1/3 cup olive oil
  • 3 tbsp lemon juice
  • 3 garlic cloves
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp paprika

For the Kabobs

  • 1.5 lbs beef sirloin or chicken thighs
  • 2 bell peppers mixed colors
  • 1 red onion
  • 1 zucchini
  • 1 cup mushrooms
  • 1 cup carrots or sweet potatoes optional

Instructions
 

  • Prepare the Marinade
    In a large bowl, whisk together olive oil, lemon juice, minced garlic, salt, pepper, and paprika.
    Add the meat to the marinade, toss to coat thoroughly, and cover. Refrigerate for at least 4 hours or overnight for deeper flavor.
    A person grinds black pepper into a glass bowl of marinade next to bottles of oil and balsamic vinegar
  • Prep the Vegetables
    While the meat marinates, chop the vegetables into even, skewer-friendly pieces.
    If using harder vegetables like carrots or sweet potatoes, parboil them for 5–7 minutes until just tender.
    A person slices yellow bell pepper on a wooden cutting board with other chopped vegetables nearby
  • Assemble the Kabobs
    Thread the meat and vegetables onto skewers, alternating ingredients and colors. Begin and end each skewer with a vegetable piece.
    Leave small gaps (about the width of a pencil) between each piece to allow even cooking.
    A person assembles shish kabobs by threading marinated meat and vegetables onto metal skewers over a white plate
  • Preheat the Grill and Start Grilling the Shish Kabobs
    Heat your grill to medium-high. Let it preheat for 10 minutes.
    Place the skewers on the grill and close the lid.
    Grill for 10–12 minutes total, turning every 2–3 minutes to ensure even char and cooking.
    For chicken: internal temp should reach 165°F. For beef: 135°F for medium.
    Metal skewers with marinated meat and vegetables are placed on a preheated grill pan to start cooking
  • Rest and Serve
    Remove kabobs from grill and let rest for 5 minutes before serving.
    Serve with flatbread, yogurt-garlic sauce, or a fresh side salad.

Video

Notes

Cooking Tips

  • Even Cutting: Ensures uniform cooking. Keep meat and vegetables about the same size.
  • Avoid Crowding Skewers: Leave space between ingredients to prevent steaming.
  • Use Tongs with Metal Skewers: They get hot quickly.
  • Control Flare-ups: Keep a spray bottle of water handy to tame unexpected flames.
  • Pre-Cook Dense Veggies: Carrots or sweet potatoes should be parboiled to avoid raw centers.
Keyword Beef Kabobs, Chicken Kabobs, Healthy Grilling, Mediterranean Food, Shish Kabobs