Shish Kabobs are the perfect main dish for these summer months. We made these for the Fourth of July and they turned out perfect. The only problem was, we all wanted some more. Place your meat in the marinating sauce. The beef I put into a bag, and the chicken I place into a quart bottle.
Then I placed them into the fridge and let them marinate for two hours. If you want, you can always let them have more time. My son told me that that was the best steak that he had ever eaten! Isn’t it wonderful when you get a nice compliment like that?
What Ingredients Do I Need For Shish Kabobs?
Here’s a list of ingredients you’ll need to make these shish kabobs (scroll down for the full recipe):
Marinade Sauce:
- Cooking oil
- Soy sauce
- Worcestershire sauce
- Dry mustard
- Salt
- Pepper
- Red wine vinegar
- Garlic clove
- Parsley
- Lemon juice
Shish Kabobs:
- Steak
- Chicken breasts
- Green bell pepper and one red bell pepper
- Purple onion
- Mushrooms
- Cherry tomatoes
How Do I Make Shish Kabobs?
Here’s the simple steps you’ll follow to make these shish kabobs (scroll down for the full recipe):
Marinade Sauce:
- In a bag or glass jar, place the oil, soy sauce, Worcestershire sauce, dry mustard, salt, pepper, vinegar, garlic, parsley, and the lemon juice.
- Mix it very well.
- Divide the mixture into 2.
Shish Kabobs:
- Place the chicken in one part of the marinade mixture, and the steak into the other.
- Allow them to marinade for at least 2 hours, in the refrigerator.
- After the meat has had time to marinade, get some wooden skewers or some metal skewers.
- Alternate the meats, onions, peppers and mushrooms however you want.
- You can either grill them until the meat temperature reaches 160 degrees or place them in the oven on a broiler pan in a 350 degree oven for 12-17 minutes or until the meat reaches 160 degrees.
- Remove from the oven and enjoy.
I was going to place some zucchini on my Shish Kabobs, but I decided to put mushrooms on instead. Next time I make these, I will do both for sure. I love how fast these worked up, however, they are just a little bit messy to make, but well worth the mess. I will for sure, 100 percent be making these again soon.
As I have told you before, I am not big on putting things on the grill and that is why I put them in the oven. I used baby Bella mushrooms and that is why they are so dark. They may look overdone, but they were perfect. I think that they just might have been my second favorite thing after the meat.
What is the Best Cut of Beef for Shish Kabobs?
- The best cut of beef for kebabs is definitely filet mignon.
- Other excellent beef options include Porterhouse, and if it looks good at the butcher or in the meat counter, also try a rib-eye.
- They all grill nicely and don’t require a marinade to make them tender.
My friends; if I were you, I would get into my car ASAP and go get some vegetables and meat as soon as possible. Take the time to let the meat marinate because it makes it so delicious and tender.
I promise that your family or friends are going to thank you over and over again, after they get a taste of one of these. I am looking forward to hearing from you.
Please comment and let me know how you enjoy these amazing shish kabobs. Let me know what your favorite part of them is. And if there is something that I forgot to add to my shish kabobs that you enjoy, I am always open for new ideas.
More Main Dish Recipes:
Shish Kabobs
Shish kabobs are the perfect main dish for summer. Load them up with fresh vegetables and marinated meat. Perfect for the grill or oven.
Ingredients
Marinade Sauce
- 1 1/4 cups oil (I used peanut oil)
- 1/4 cup Soy sauce
- 1/8 cup Worcestershire sauce
- 2 teaspoons dry mustard
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup red wine vinegar
- 1 clove garlic minced
- 1/2 teaspoon parsley, (chopped)
- 1/2 cup lemon juice
Shish Kabobs
- 1/2 pound steak of your choice, (cubed)
- 1-2 medium chicken breasts, (cubed)
- 1 green bell pepper and one red bell pepper, cut into squares
- 1/4 purple onion, cut into cubes
- 16 ounces mushrooms of your choice
- cherry tomatoes, optional
Instructions
Marinade Sauce
- In a bag or glass jar, place the oil, soy sauce, Worcestershire sauce, dry mustard, salt, pepper, vinegar, garlic, parsley, and the lemon juice.
- Mix it very well.
- Divide the mixture into 2.
Shish Kabobs
- Place the chicken in one part of the marinade mixture, and the steak into the other.
- Allow them to marinade for at least 2 hours, in the refrigerator.
- After the meat has had time to marinade, get some wooden skewers or some metal skewers.
- Alternate the meats, onions, peppers and mushrooms however you want.
- You can either grill them until the meat temperature reaches 160 degrees or place them in the oven on a broiler pan in a 350 degree oven for 12-17 minutes or until the meat reaches 160 degrees.
- Remove from the oven and enjoy.
Nutrition Information
Yield
10Serving Size
1Amount Per Serving Calories 384Total Fat 33gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 28gCholesterol 42mgSodium 629mgCarbohydrates 6gFiber 2gSugar 3gProtein 15g
We love shish kabobs but I rarely think to make them. I can’t wait to try them with your marinade!
Thank you! I forget to make them too. They are just a little messy but well worth the mess.;) I hope that you enjoy them. Give little dude a big hug, he is the cutest!
Yummy! They look so delicious, making me hungry!
The Shish Kabobs are delicious. Thank you for coming by and leaving a comment.
I love shish kabobs! They remind me of summer….and yours definitely sound yummy (and family approved!). I love mushrooms, so I would definitely include those on mine 🙂
Shish kabobs are so fun to eat since everybody gets their own meal already “dished up”. We need to have these more. Thank you for your comment.
This looks so yummy. Can hardly wait to try it!
LeAnn, thank you for stopping by! I hope that you are doing well and I hope that you enjoy the salad! xoxo
They look colorful and delicious. Can’t wait to try it..
Thank you for coming by and leaving a comment. The Shish Kabobs are really good. I hope that you get a chance to try them.
Thank you for hosting! This is what I featured the week of 6-8 to 6-12 on my blog. On Tuesday was Salsa Roll Ups. Wednesday saw Stuffed Peppers. Thursday was Basic Marinara Sauce. And winding up this Week was Homemade Beef Stew Seasoning. Enjoy!
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Thank you for sharing at #OverTheMoon. Pinned and shared. Have a lovely week. I hope to see you at next week’s party too! Please stay safe and healthy. Come party with us at Over The Moon! Catapult your content Over The Moon! @marilyn_lesniak @EclecticRedBarn
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I don’t know why, but I have always been afraid of making these. Afraid I would burn them, over cook, under cook etc. We’ll have to follow your recipe and concur my fears 🙂
You need to try them. You will be surprised at how simple they are. Let me know if you try them and how they turn out!
Can you make these with beef stew meat? That’s all I have on hand.
You can use stew meat, but it probably won’t be as tender. Make sure to marinate the stew meat – this will help tenderize it a bit.