These shish kabobs are my cookout go-to. Chicken, steak, or both soak in a garlicky soy and lemon marinade, then hit the grill with colorful veggies and pineapple. I’ll show you how to keep everything cooking evenly, which veggies work best, and how to make them in the oven too.
⭐⭐⭐⭐⭐ Dale raved, “We made the shish kebab marinade last night. A huge hit with everyone! Thank you. My wife is on a pretty strict diet that bans carbs and sugar, which can lead to a bland diet, and this protein and veggie dinner offers a great depth of flavor.”
Why Everyone Asks for This Shish Kabob Marinade
I’ve made these kabobs hundreds of times. You all have shared the recipe more than 14,000 times. I’d say that makes it a keeper!
Somebody always asks me for the marinade recipe. It’s garlic, soy sauce, and lemon, with a spoonful of Dijon holding it all together. Savory, tangy, and just as good on chicken as it is on steak.
Can you cook the veggies on their own skewers? Sure. I do it sometimes. But I like them right up next to the meat, because the meat soaks up all that flavor while it cooks.
Reader Gail went the separate-skewer route for her 4th of July BBQ. She said the marinade “enhanced the meat without overwhelming it as teriyaki tends to do.” ⭐⭐⭐⭐⭐
The trick to even cooking is simple. Cut everything about the same size.
And please don’t skip the onions, mushrooms, or tomatoes just because you think you don’t like them. They make the meat taste amazing. You might even change your mind!
It’s great on pork too. If that’s your thing, try my pork chop marinade next.
Rainy day? Grill on strike? I’ve got oven directions too. 😜
Why You Will Love These Shish Kabobs
- A farmers market on a skewer. Fresh, tender, and oh-so flavorful. Colorful enough to be the star of the table.
- Everybody builds their own. Set out the meat, veggies, and pineapple, and let everyone build their kabob.
- Made for company. Marinate the night before. When guests arrive, all that’s left is to skewer and grill.
- Easy to make gluten-free and dairy-free. Just check the labels on your soy sauce, Worcestershire, and Dijon. There’s no dairy to swap at all.
What is a Shish Kabob?
Ever hear “shish kabob” and wonder what a kebab is, and who shished it? Just me? 😆
“Shish” comes from the Turkish word for skewer. “Kebab” means roasted meat. So a shish kabob is exactly what it sounds like: roasted meat on a skewer.
The dish comes from the Middle East, the Eastern Mediterranean, and South Asia, where lamb is the traditional choice. Here in the States, beef and chicken took over, usually with veggies threaded right alongside.
You’ll see it spelled kebab, kabob, kebob, or kabab. Same delicious thing!
Shish Kabob Ingredients
Shish Kabob Marinade
- Garlic | Two large cloves, crushed and chopped. Fresh tastes best, but jarred minced garlic works in a pinch.
- Oil | I use avocado oil. Olive oil or any neutral oil works too.
- Soy sauce | Regular is fine. For gluten-free, use tamari, Bragg’s Liquid Aminos, or coconut aminos.
- Worcestershire sauce | Adds deep, savory flavor. The US version of Lee & Perrins is gluten-free.
- Dijon mustard | Don’t skip it! It’s what holds the oil and lemon together so the marinade clings to the meat instead of sliding off.
- Lemon juice | Fresh squeezed is brightest. Bottled is fine on a busy night.
- Salt and pepper | Kosher salt and freshly ground black pepper.
What to Put on Kabobs
- Steak | Top sirloin, sirloin tip, New York strip, or tenderloin if you’re feeling fancy. Cut into 1½-inch cubes.
- Chicken | Boneless, skinless breasts or thighs, cut into 1½-inch pieces. Honestly? I reach for thighs more often than not. They stay so much more moist!
- Pork | Pork loin or tenderloin, cut into 1½-inch cubes. One reader cut up a pork loin roast and said it was the best marinade she’d ever made!
- Veggies and fruit | Sweet onion, mini peppers or bell pepper squares, fresh pineapple, zucchini or summer squash, cherry tomatoes, and mushrooms. Red onion, artichoke hearts, and asparagus are great too.
Get the full recipe in the recipe card below.
Recommended Tools
- My favorite metal skewers or wooden skewers soaked.
- Our favorite cutting board and my trusty knife.
- An instant-read meat thermometer; this is my fave!
- A long pair of tongs.
How to Make Shish Kabobs
Step 1 | Make the Marinade
Whisk all the marinade ingredients together in a medium bowl.
Before adding any meat, scoop out about ¼ cup and set it aside. That’s your basting sauce. It never touches raw meat, so it’s safe to brush on right up until the kabobs come off the grill.
Step 2 | Marinate the Meat
Cut your meat into 1½-inch cubes. Try to keep them all the same size, since that’s the secret to even cooking.
Put the meat in a shallow dish or zip-top bag, pour the marinade over, and toss to coat. Refrigerate for 4 to 6 hours. Overnight is even better!
If you’re doing both chicken and steak, use separate containers for anything over 4 hours. Otherwise, the chicken starts tasting like beef.
Step 3 | Prep the Veggies
Cut everything about the same size as your meat so it all cooks at the same rate.
- Onions: Cut into wedges, then separate them into chunks two or three layers thick. Single layers tear and fall off the skewer.
- Peppers: Cut into 1½-inch squares.
- Mushrooms: Pop off the stems.
- Zucchini or squash: Slice into ½-inch rounds.
- Pineapple: Big chunks. It caramelizes like candy on the grill!
Step 4 | Thread the Skewers
Soak wooden skewers in water for at least 30 minutes, or overnight if you want, so they don’t burn.
Give each meat its own skewer: chicken with chicken, steak with steak. Alternate the meat with veggies and colors so they look pretty. Leave a tiny bit of space between pieces so the heat can get all the way around.
Step 5 | Grill
Heat the grill to medium-high. Lay the kabobs across the grates, not parallel with them, so nothing slips through.
Grill 4 to 5 minutes per side, brushing with your reserved basting sauce as you go. Check the meat with an instant-read thermometer (see the chart below). Then tent with foil and rest 5 minutes.
Heads up: Metal skewers get HOT. Always turn them with tongs, and don’t grab them until they’ve cooled down.
On a charcoal grill, keep a spray bottle handy for flare-ups.
How Long to Grill Shish Kabobs
These are for 1½-inch cubes on a grill heated to medium-high, about 400 to 450°F. Every grill runs a little different, so trust your thermometer over the clock!
| Meat | Pull at | Total grill time |
|---|---|---|
| Chicken breast | 165°F | 10 to 12 minutes |
| Chicken thighs | 175°F | 12 to 14 minutes |
| Steak, medium-rare | 130°F | 8 to 10 minutes |
| Steak, medium | 140°F | 10 to 12 minutes |
| Pork | 145°F | 10 to 12 minutes |
Turn the kabobs every few minutes so all sides get some char. Then rest 5 minutes under foil before serving.
Why thighs go higher: Thighs are safe at 165°F, but they get even more tender around 175°F. Thighs are just more forgiving that way!
The USDA recommends 145°F for beef steaks, with a 3-minute rest.
How to Make Shish Kabobs in the Oven
- Heat the oven to 400°F (200°C). Line a rimmed baking sheet with foil.
- Spread the kabobs out in a single layer. Crowded kabobs steam instead of roast.
- Bake, turning halfway through:
- Chicken: 14 to 18 minutes, to 165°F
- Steak: 10 to 12 minutes for medium-rare, or 12 to 15 minutes for medium.
- Broil for the char. For the last couple of minutes, switch to broil and give each side 1 to 2 minutes. Watch closely! This gives you that grilled look and flavor.
- Rest 5 minutes, then dig in.
Shish Kabob Variations
- Indoor grill: A grill pan, griddle, or indoor grill works great. I love my Ninja Foodi XL!
- Make it spicy: Add red pepper flakes, chili sauce, or fresh chopped chiles to the marinade.
- Sweeter and tangier: Whisk in a tablespoon of balsamic vinegar.
- No fresh garlic? Use ¼ teaspoon garlic powder in place of the 2 cloves.
- Low-carb: Skip the pineapple, and you’re set.
- Vegetarian: Marinate and skewer the veggies only. Regular Worcestershire contains anchovies, so use a vegan brand or leave it out.
Tips for the Best Shish Kabobs
- Freeze it for later. Freeze the raw meat right in the marinade. Thaw it overnight in the fridge, and it marinates while it thaws. Dinner is basically done!
- Give fast veggies their own skewer. Cherry tomatoes and zucchini cook faster than meat, so pull them off first.
- Scale it down for two. Use one small sirloin or one chicken breast and split one of each veggie between two kabobs. The servings button on the recipe card does the math for you.
What to Serve with Shish Kabobs
Want something to dip them in?
Something to soak up the juices.
- Plain rice or rice pilaf
- Benihana Hibachi Fried Rice
Something cold and crunchy.
- Sun-Dried Tomato Pasta Salad
- Bacon Balsamic Macaroni Salad
- Asian Ramen Noodle Salad
- Cowboy Caviar
- Warm German Potato Salad
And for dessert, keep it cool and light. My award-winning Key Lime Pie, a no-bake Lemon Icebox Pie, or our family favorite Mile High Mud Pie.
How to Store Shish Kabobs
Fridge: Let leftovers cool, then store them in an airtight container for up to 3 days.
Freezer: Slide the meat and veggies off the skewers and freeze in a zip-top bag or container for up to 3 months. Want to keep them on the skewers? Freeze them on a lined sheet pan for 1 to 2 hours first, then bag them up. You may need to snip off the pointy ends.
Reheat: Thaw overnight in the fridge. Warm on the grill over low heat, or in a 350°F oven for about 10 minutes, just until heated through.
Leftover marinade: Unused marinade that never touched raw meat keeps in the fridge for up to 4 days, or in the freezer for up to 3 months.
Shish Kabob Recipe FAQs
Marinate for at least 4 hours; 6 hours or overnight is even better. Longer marinating means more flavor throughout.
Yes, for up to 4 hours. Any longer and the chicken starts to taste like beef, so use separate containers for overnight marinating.
Up to 5 pounds. Use all chicken, all steak, or split it any way you like.
Yes! Whisk it up to 4 days ahead and keep it in the fridge. It also freezes for up to 3 months.
Top sirloin is my go-to. It’s tender and affordable. Flat iron, NY strip, and tenderloin work great too. Skip stew meat, because it needs a long, slow cook to get tender and stays chewy on the grill.
About 8 to 14 minutes total over medium-high heat, depending on the meat. Turn them every few minutes and check with a thermometer. See the chart above for exact times and temperatures.
Yes! Bake them at 400°F on a foil-lined sheet pan, then broil for a minute or two per side for char. See the full oven directions above.
“Shish” is Turkish for skewer, and “kebab” means roasted meat. So a shish kabob is simply roasted meat on a skewer.
Our Favorite Marinades
More Grilling Recipes
- Asian Marinated Grilled Pork Tenderloin
- Citrus Pork Tenderloin (Yucatán-Style Barbecued Pork)
- Easy Grilled Chicken Shawarma
- Chick-fil-A Grilled Chicken Nuggets (Copycat)
- Bison Burgers with Caramelized Onions
- Chicken Fried Rice on the Blackstone
More Recipes to Try
Like this recipe?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and leave a comment below the recipe!
Shish Kabob Marinade for Chicken and Steak
Video
Equipment
- Grillaholics BBQ Grill Tools Set – 4-Piece
Ingredients
MARINADE
- 2 cloves garlic crushed and rough chopped
- 1 cup vegetable oil I used Avocado oil, any oil will work
- ¼ cup soy sauce I prefer Bragg’s or Tamari
- ¼ cup Worcestershire sauce use Lee & Perrin's if gluten-free
- ¼ cup Dijon mustard
- ¼ cup lemon juice fresh
- Pinch kosher salt
- 1-2 teaspoons ground pepper
KEBOBS
- 2 ½ lbs sirloin or NY Strip, cut into 1½-inch cubes (or swap in pork loin)
- 2 ½ lbs boneless skinless chicken breast or thighs, cut into 1½-inch cubes
- 1 – 2 onions such as Walla-Walla, Vidalia, or red onions
- 1 – 2 bell peppers variety of colors, cut into cubes
- 1 pound mushrooms optional
- ½ fresh pineapple cut into large chunks
- 1-2 zucchini sliced ½ in discs, or summer squash
- 1 carton grape tomatoes
Instructions
- Make the marinade. Whisk all marinade ingredients in a medium bowl. Scoop out ¼ cup and refrigerate it for basting.2 cloves garlic, 1 cup vegetable oil, ¼ cup soy sauce, ¼ cup Worcestershire sauce, ¼ cup Dijon mustard, ¼ cup lemon juice, Pinch kosher salt, 1-2 teaspoons ground pepper
- Marinate. Cut the meat into 1½-inch cubes. Pour the remaining marinade over and toss to coat. Refrigerate 4 to 6 hours, or overnight, stirring once or twice. Use separate containers for chicken and steak if marinating longer than 4 hours.2 ½ lbs sirloin, 2 ½ lbs boneless skinless chicken breast
- Prep the veggies. If using wooden skewers, soak them in water for at least 30 minutes. Cut the veggies and pineapple into chunks about the same size as the meat. Remove the mushroom stems.1 – 2 onions, 1 – 2 bell peppers, 1 pound mushrooms, ½ fresh pineapple, 1-2 zucchini, 1 carton grape tomatoes
- Build the kabobs. Thread one type of meat per skewer, alternating with veggies. Leave a little space between pieces. Discard the used marinade.
- Grill. Heat the grill to medium-high. Grill 4 to 5 minutes per side, brushing with the reserved basting sauce, until chicken reaches 165°F or steak reaches your preferred doneness.
- Rest and serve. Tent with foil and rest 5 minutes. Serve over rice with tzatziki, or with your favorite salad.
Notes
Nutrition
Danielle
We absolutely love this marinade! I’ve done it on chicken and on steak. Great flavor! Melts in your mouth!
So happy to hear this, Danielle, thank you for your kind words!
Julie Sardon
The last time I tried chicken kebabs, by the time the chicken was done, the veggies etc. were way overcooked. I wonder if I would be better off cooking the chicken on separate skewers? Thanks
Since the chicken pieces are small usually I have the opposite problem of the veggies not being done enough. However many times Ive skewered the veggies and meat separately that certainly works great you just don’t get the advantage of the veggies bringing some flavor to the chicken pieces next to it.
Theresa
Very good
Thanks so much! 🥰
Rebecca Autry
This was a delicious marinade.
So glad you loved my recipe Rebecca!
Gail Ross
This was perfect for our 4th of July bbq. We made beef kebabs and did separate veggie kebabs. The flavor of the marinade enhanced the meat without overwhelming it as teriyaki tends to do.
So glad you loved it Gail!
Keith John Magnuson
This was absolutely delicious!! marinating overnight made a real tasty marinade.
Thanks Keith! So glad you loved it!
Dale Hinckley
Hi Kathleen,
We made the shish kebab marinade last night — a huge hit with everyone! Thank you. My wife is an a pretty strict diet that bans carbs and sugar, which can lead to a bland diet, and this protein and veggie dinner offers a great depth of flavor.
So glad you all liked it Dale and thank you!!
Paulo Clayton
This recipe has been a hit every time. We do make a couple tweaks: my wife doesn’t typically care for mustard outside of burgers, and we didn’t have soy sauce the first time so I substituted Bachan’s Japanese Barbecue sauce. Brings some additional flavor notes that work so well with the rest.
I’ve also pan-simmered any leftover meat & veggies in the remaining marinade in a cast iron skillet. Holy cow. 🙌🏻 Nothing goes to waste with this one!
Oooo thank you, love your twists on it Paulo!
LaVon McLaughlin
I loved preparing the Shish kabob the day before my dinner party, I will have the guests prepare their skewers with the meat and veggies they prefer.
That’s so perfect LaVon! They are going to love it!
Vanessa Z.
Excellent! Have made many marinades but this has been the best. I used pork cubes(cut up a pork loin roast) and cooked them on the gas BBQ. The veggies and pork carmelized perfectly as I did baste them with the marinade. Everyone loved them. Thank you for sharing!
So yummy with pork too!! So glad everyone loved them!
Pam
Absolutely delicious! I’ve made it twice, doubling the recipe for family gatherings and both times everyone raved about how good it was, and asked for the recipe. Did not change a thing (including using avocado oil), and marinaded overnight.
Thanks so much, Pam! I so appreciate your sweet comment!
Glenda Chambers
I saved this recipe and wanted to make it but plan to use my oven instead of using the grill.
However, it stated that instructions would be included on how to use the oven 8 stead of grilling but could not find it..
Thank you.
Hi Glenda, it’s actually in the post itself. Here you go.
How to Cook Shish Kabobs in the Oven
Preheat the oven to 400°F (205° C).
Line a rimmed baking sheet with parchment paper or foil for easy clean-up.
Lay the shish kabobs evenly on the baking sheet, ensuring they are not crowded.
Chicken: Cook for 14 to 18 minutes, turning kabobs half way through. Chicken should reach an internal temperature of 165° F.
Beef: Cook 17-20 minutes, turning half way through. Cook more or less time depending on thickness and desired doneness.
During the last minute or two of cooking, turn oven to broil and broil for about 1-2 minutes per side, carefully watching. This creates a nice BBQ-like char on the meat and veggies.
Remove from oven and allow the kabobs to rest for 5 minutes before serving. Enjoy!
Alicia
Loved this! The marinade was delicious. Whole family said they enjoyed. Let it (chicken breast) marinate all night and veggies (green bell, orange bell, mushroom, red and white onion, tomato is what I had on hand) about 15 minutes before assembling. Served with Zatarain’s Caribbean rice.
I love your twist on it Alicia, thank you for sharing that!
Linda S
I have made this recipe multiple times. It is excellent!
I want to use 1/2 of the marinade at a time. So,, my question is “how long can I keep the liquid marinade in a glass jar in the refrigerator to use at a later time?”
Thanks so much, Linda! Great question. Since this marinade has fresh garlic in oil, I recommend using it within 4 days in the fridge. For longer storage, freeze it for up to 3 months. Thaw it in the fridge and give it a good whisk before using.
Sue
I have not made this recipe, so I can’t rate it yet. I do have a question though. Recipe states it makes 8-16 servings. I assume that 2 1/2 pounds of meat would serve 8, and 5 pounds of meat would serve 16. Recipe seems to call for 2 1/2 pounds of each, not or. So how much meat does this amount of marinade accommodate? I’m guessing 2 1/2 pounds. Maybe including a total amount of meat would help clarify.
I look forward to trying your recipe. It looks delish! I just don’t want to screw it up.
Hi Sue! Just wanted to let you know I finally updated the recipe card. It now says the marinade covers up to 5 pounds of meat, so you can use all chicken, all steak, or split it any way you like. Thanks again for pointing that out!
TRACY LITSINGER
Do NOT reserve the marinate that the chicken was in for basting
Thanks Tracy, I have always used my marinade for active basting and never had an issue, as long as you finish the marinade before you have flipped your kebabs so that any potential bacteria cooks out.
Ellen
Will it be okay to make the marinade the day before and refrigerate?
Yes, of course!
Tracy, I owe you a thank you! You were right to flag this. I’ve updated the recipe so you set aside ¼ cup of marinade before any raw meat goes in, and use that for basting. No more worries at all. Thanks for keeping me on my toes!
Brenda Hall
Husband love it. I suggest the full amount of time to marinate,not just three hours. We’ll try again,properly.
Miz Helen
We love Shish Kebabs this looks fabulous, it is a great recipe! Hope you are having a great week and thanks so much for sharing with us at Full Plate Thursday!
Miz Helen
Thank you kindly Miz Helen! You are always so gracious.
Anonymous
Anonymous
CINDY K
Super easy to put the marinade together (even on a Monday morning). Chicken and veggies grilled up quick and made a simple weeknight dinner that we ate outside at sunset! I liked the tip about using the onions, even if you don’t eat them…but they ended up being delicious!
Yay! So glad you enjoyed it and learned that onions grilled are delicious!!
Kimberly
Wow, these were a huge hit with my family! The marinate was delicious and we especially loved the pineapple grilled! Will definitely make these again soon.
Wahoo! So glad your family enjoyed them!