The Perfect Grilled Skewers for Summer

Updated: Jun 23

Whether you're just grilling with your significant other, by yourself, or for a crowd- I guarantee that these grilled shish kabobs will be a hit for whoever's tastebuds get to try!

Normally, shish kabobs have more Mediterranean falvor profile, but mine has some twists to help enhance the flavor of the meat and make things just as tasty!


I love making these skewers for gatherings. They're fairly inexpensive to make, very versatile with options to skew, and they can be a fun-interactive way to get people involved by making their own!





Shish kabobs/Skewers (Chicken/Beef)

Ingredients


Marinade

  • 6-7 cloves garlic

  • 1 tsp of salt

  • 1 tsp of pepper

  • 1/2 cup olive oil

  • 1/2 cup soy sauce (I use Kikkoman)

  • 1 1/2 TB Worcestershire

  • 2 tsp dried rosemary

  • 2 tsp dried thyme

  • 1/2 lemon squeezed

  • 1/3 cup brown sugar

  • 1/3 cup maple syrup

  • 1 TB onion powder

  • 1 TB crushed red pepper or 1-2 TB of my chili oil

Vegetables / Meat

  • 2 lbs of chicken breasts, cut into cubes (roughly 1 sq. in. pieces)

  • 2 lbs of NY strip steak (or for more fiscal option, bottom round), cut into cubes (roughly 1 sq. in. pieces)

  • 1 red onion, quartered

  • 1 red pepper, cut roughly same size as meat (about 1 inch)

  • 1 yellow pepper, cut roughly same size as meat (about 1 inch)

  • 1 orange pepper, cut roughly same size as meat (about 1 inch)

  • 1 pineapple cut into cubes (roughly 1 sq. in. pieces)

  • 2 zuchinni, sliced into 1/2 inch rounds

  • Optional: any other vegetables you desire to grill- I like to do white/brown mushrooms, green bell peppers work too!

 

Method


  1. Place chicken and steak in freezer for 30 minutes. Begin to work on marinade.

  2. At this time, if you have wooden skewers- soak them in water to help prevent from burning/catching on fire while grilling! Minimum soak for 1 hour.

  3. IF you have an immersion blender: in a large bowl, add your garlic, salt, pepper, olive oil, soy sauce, Worcestershire, rosemary, thyme, lemon, brown sugar, maple syrup, onion powder, Hot Chili Oil (or if you don't have it yet... (link to buy) crushed red pepper works too)

  4. Subsequently, if you don't have a immersion blender, you can use a food processor or blender. OR you can just mince the garlic, add all the ingredients to a bowl and whisk together.

  5. Take meat out of freezer and cut into cubes. Freezing the meat should help with more accurate cuts.

  6. Mix meat with even amount of marinade in 2 bowls (roughly 1 cup of marinade per meat). Cover and place in fridge, minimum 1 hour, up to 8 hours.

  7. Any additional/leftover marinade- make sure to keep it to use for basting while grilling!

  8. While the meat is marinading, start prepping and cutting your vegetables.

  9. When meat is done marinading, it's time to start prepping skewers. There is no right method for assembling. It's all about preference of options. I love to get a few more pieces of meat-to-vegetable/fruit ratio. However, you can decide how they all look!

  10. Once you have all your skewers assembled, start the grill up and let it get to 325-350°F. Place skewers on the grill and rotate 3-4 minutes, keeping an eye to make sure they aren't burning!

  11. Remember that leftover marinade you have? Now is a great time to take a food brush or spoon and begin to baste the skewers while it's cooking.

  12. Once the chicken is fully cooked and steak is to your liking take off the heat and let rest for 5 minutes.

  13. Serve immediately and enjoy!

Make it? Love it? Tag @TonzKitchen on Social to let me know!

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