Shish kabobs are some of the easiest foods to cook on the grill, and they are incredibly versatile. You can add any kind of meet or vegetable you want to your shish kabobs, and they’re still going to taste good. The key to their success is grilling them the right way. Here is a simple guide explaining how to make shish kabobs on the grill.
Ingredients For Shish Kabobs
The ingredients for your shish kabobs really depend on what you want to eat. For meat, you could try:
For vegetables, you could try:
- Bell Peppers
- Cherry Tomatoes
- Italian Squash
- Baby Potatoes (boiled ahead of time to cook the interior)
- Corn On The Cob
Other than that, all you need is whatever grilling seasoning/marinade you like to use and a skewer to stack everything on.
How To Make Your Shish Kabobs
Step 1 – Prepare The Ingredients
Some people like to use dry seasoning on their meat, and others like to marinate it. If you prefer marinating, prepare your meat a day in advance and let it sit in the marinade overnight. Cut the meat into small cubes, about an inch thick. In the case of shrimp, de-vein it and remove any other undesirable components.
Shortly before you assemble your kabobs, cut the vegetables up into small, bite-size pieces. For something like a baby potato, you will need to boil it ahead of time to get the inside cooked. Then you could slice it in half to make it easier to eat, depending on how big it is. With the veggies ready, you can get the meat out and prepare for assembly.
Step 2 – Assemble Your Shish Kabobs
Start threading the ingredients onto your skewer, alternating between meat and vegetables. The meat will absorb flavors from whatever vegetables are touching it, so you need to be careful in that selection. If you don’t want the beef to become overpowered by bell pepper flavor, you may want to put a mushroom nearby instead. At the same time, you may want to keep the bell pepper there if you like that kind of flavor. Play around with some different placement options until you find what you like.
Step 3 – Grill Your Skewers
Lightly brush some oil onto the outside of the kabobs to prevent them from sticking. If you want to use your marinade for this instead, you are welcome to do so. Some people use balsamic vinaigrette to coat their shish kabobs, but that flavor isn’t for everyone. With the kabobs coated, you can begin grilling them.
Heat your grill for about 10 minutes before you start cooking your kabobs. Then you can put them directly on the hot grill. Keep the lid open, and grill the kabobs for about 12 minutes. Flip them over every four minutes so they cook evenly. If you have a chance to, only rotate them 90 degrees so you can cook the sides too, depending on the way your meat is shaped.
Reapply oil or vinaigrette every time you flip the kabobs to keep them tender and juicy. Once the meat has been cooked through and all the vegetables look good, you can pull the kabobs off and let them sit for a few minutes. After that, you are free to enjoy your new work of art. It’s a whole meal on a stick!