Delicious grilled shish kabob recipes. On the barbecue or in the broiler portion of your oven, these tasty treats have always been a delectable family pleaser at my house. They are easy, fun to make and get the whole family involved.
Chicken and beef make the best shish kabobs. I like boneless thighs for chicken kabobs. They are juiciest, tastiest and hold up well to to a hot barbecue fire. Top sirloin or rib eye make great beef shish kabobs.
When preparing to barbecue you kabobs, you must decide which skewers best fit your needs. Bamboo is usually they way I go. Just make sure they are sturdy and thick enough to withstand the flames that a barbecue fire can throw. You might want to soak them for 10 minutes in water prior to using on the barbecue. If you are going to use metal skewers, be sure to be careful when picking them up from the barbecue grill. They can get really, really hot!
Table of Contents
SHISH KABOB RECIPE
- 4 boneless chicken breasts, 6 boneless chicken thighs or 1 1/2 to
- 2 lbs of top sirloin steak, cut into 1 1/2 inch cubes
- 2 green or red bell peppers, cut into 2 inch pieces so they can be threaded on the skewers
- 2 small onions, cut into 1 1/2 inch chunks
- 4 canned pineapple rings, each cut into quarters
- 8 bamboo or metal skewers
- 1/2 cup soy sauce
- 2 garlic cloves, squeezed through a garlic press
- 1 tsp grated fresh ginger root
- 2 tbls honey or to taste
- 1/4 cup white wine (preferably something you don’t mind drinking, cooking wines are too salty to make a good marinade)
- Combine marinade ingredients stirring well to mix in the honey. Place meat or poultry in plastic resealable bag. Pour marinade over meat, seal bag and place on a plate in the refrigerator. Marinate for 6 to 12 hours.
- Remove meat from plastic bag and discard marinade. If you plan to baste the chicken with marinade, boil for at least 10 minutes prior to using. Thread the skewer with meat, pineapple, onion, and bell pepper alternately. Leave tiny spaces between the foods so they will cook more evenly.
- If cooking in the oven, place skewers on a wire rack over a baking pan to catch drippings. Place in broiler about 3 or 4 inches from heat source, turning once during cooking, cook chicken until juices run clear. When handling skewers, be sure to use an oven mitt and remove food with a fork.
- If you are barbecuing the kabobs, you will need to have them about 6 to 8 inches from the heat source. Cook chicken until juices run clear, turning all food once during cooking. Always use oven mitts to remove skewers from grill.