Summer’s coming on fast, so fire up that grill. My easy Shish Kabob recipe is going to be the star of your cookout season!
Well marinated beef cubes get skewered up with veggies and then grilled to juicy perfection. Ideal potluck contender? You bet!
These nearly effortless beef kabobs are a must for anyone aspiring to the title of “grill master”. Now’s your chance to join the ranks…
Meat-on-a-stick a just a fun meal, isn’t it? No matter what flavors you crave, from Puerto Rican Pinchos to Mediterranean Kofta all the way to Indian Tikka, I absolutely love a good skewer.
Shish kabob is probably the most well known of them all in North America. In fact, I bet there’s a good chance that you grew up with these popular steak kebabs on the summertime menu.
They’ve evolved in many different ways from their Mediterranean origins, but today we’re bringing you my favorite, which I grew up on.
What is Shish Kabob?
Shish kabob, also spelled shish kebab, is a dish of Mediterranean and Middle Eastern origins where chunks of meat are skewered along with vegetables, then grilled.
The name is an English take on Turkish şiş (sword or skewer) and kebap (roasted meat).
These meat kabobs made their way to the United States in the 19th and 20th centuries, and first started to become popular in cities with large Middle Eastern communities.
By the 1950’s their popularity began to spread all over the country, and shish kabob became a staple of summer time cookouts and potlucks.
The flavors of the marinade have changed a bit over time, becoming more of a fusion of ingredients that immigrants have brought from around the world. But one thing is for sure, shish kabob is one of the most beloved grilling recipes around!
Ingredients Needed
- Beef – I cut it into 1 inch cubes. Today I am using top sirloin. Other good options are ribeye, New York strip and tenderloin.
- Veggies – Onion, multi-colored bell peppers.
- Marinade – The star of the recipe! I use soy sauce, olive oil, Worcestershire sauce, lemon juice, minced garlic, brown sugar, Italian seasoning, red chili flakes, salt and pepper.
How to Make Shish Kabob
1. Marinate: To make the marinade, I mix together all the ingredients. Then, I add the marinade and beef chunks into a zip-top bag. I squeeze out as much air as possible before sealing it shut. After that, I pop it into the refrigerator to marinate for at least 2 hours, but overnight is even better. This allows the flavors to really soak into the beef, making it extra tender and tasty when it’s cooked!
2. Skewer: When ready to cook, I thread the beef chunks and vegetables onto skewers, alternating them to create colorful and tasty kabobs. If there are any leftover vegetables, I can always make a few extra kabobs with just veggies.
3. Grill: I heat up the grill over medium-high heat. Then, I grill the kabobs for about 3-4 minutes on each side, making sure the meat is cooked through and the vegetables are nicely charred. After grilling, I let the kabobs rest for about 5 minutes before serving.
Serving Suggestions
Shish kabob can go with a huge variety of side dishes. To keep a classic cookout theme, I like Pasta Salad, Macaroni Salad, or Coleslaw.
As these kabobs originate in the Middle East, I also some times serve them with Lebanese Batata Harra, Saffron Rice, Israeli Couscous, or Balela Salad.
Some other side that pair well are Mashed Potatoes, Caesar Salad, Sweet Potato Fries, or even Grits.
Jason’s Tips
- Try to plan ahead to allow for longer marination time. If I can, I prefer to marinate the beef chunks overnight to really let the flavors soak in. But if I’m short on time, starting the marination in the morning and grilling in the evening works too.
- Use a proper cut of beef. Think something you would use for steak. I avoid cuts that require long cooking time like chuck roast.
- If I am using wooden skewers, I soak them in water for at least 1 hour. This helps prevent them from catching fire.
- The vegetables should be cut to about the same size as the meat, so everything has a chance to touch the grill.
- I always rest the kabobs for five minutes before serving.
Get the summer fun started a little early with my easy shish kabob recipe. It’s been a cookout favorite for decades, and for very good reason. I hope you love these flavors as much as I do!
Shish Kabob, on our Gypsy Plate… enjoy!
Looking for more grilling recipes? Try these!
Jamaican Jerk Chicken
Korean BBQ Beef
Pollo Asado
Teriyaki Chicken
Shrimp Foil Packs
Pollo a la Brasa
Greek Steak Salad
Chicken Shawarma
Shish Kabob
My beef Shish Kabob recipe is a grilling season classic. Marinated beef cubes are skewered with veggies and grilled to juicy perfection. YUM!
Ingredients
Marinade
- ⅓ cup soy sauce
- ¼ cup olive oil
- ¼ cup Worcestershire sauce
- 2 Tbsp lemon juice
- 3 garlic cloves, minced
- 1 Tbsp brown sugar
- 1 Tbsp Italian seasoning
- 1 tsp black pepper
- ½ tsp salt
- ½ tsp crushed red pepper
Shish Kabob
- 2 pounds beef (top sirloin, New york strip, ribeye, or tenderloin), cut into 1 inch cubes
- 1 small red onion, cut into 1 inch pieces
- 1 green bell pepper, cut into 1 inch pieces
- 1 red bell pepper, cut into 1 inch pieces
- 1 yellow bell pepper, cut into 1 inch pieces
Instructions
- Mix together all of the marinade ingredients. Add the marinade along with beef chunks into a zip top bag. Squeeze out as much air as possible, then seal. Marinate in the refrigerator for at least 2 hours, or better yet overnight.
- Thread beef chunks and vegetables onto skewers, alternating meat with veggies.
- Heat the grill over medium high heat. Grill the kabobs for 3-4 minutes per side, until the meat is cooked through.
- Rest for 5 minutes before serving.
Notes
- Leftovers: These shish kabob skewers refrigerate really well when stored in an airtight container in the fridge. They are great as leftovers for up to 5 days. Reheat them in a 350°F oven, or in the microwave, until warmed through.
Nutrition Information
Yield 6 Serving Size 1Amount Per Serving Calories 525Total Fat 34gSaturated Fat 12gTrans Fat 1gUnsaturated Fat 20gCholesterol 132mgSodium 1156mgCarbohydrates 12gFiber 2gSugar 5gProtein 42g
Nutrition information is automatically calculated, so should only be used as an approximation.
Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.
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