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. I took my meat and placed it in the marinating sauce. The beef I put into a bag, and the chicken I placed 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?
- Cooking oil
- Soy sauce
- Worcestershire sauce
- Dry mustard
- Red wine vinegar
- Garlic clove
- Lemon juice
- Chicken breasts
- Green bell pepper and one red bell pepper
- Purple onion
- Cherry tomatoes
How Do I Make Shish Kabobs?
- 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.
- 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:
Serving Size 1
Amount Per Serving Calories 384Total Fat 33gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 28gCholesterol 42mgSodium 629mgCarbohydrates 6gFiber 2gSugar 3gProtein 15g