I had never made Shish Kabobs before today….mainly because I thought it would be a pain to get the meat and veggies chopped up and on skewers. But my daughter and her husband inspired me by having us over for a BBQ and they grilled some. So I decided to give it a try. And I have to admit that I was wrong all these years…. and I think I’ve kind of been missing out! I skewered some with steak and some with chicken breast.
In the morning, I cut up 2 steaks and one VERY large chicken breast (so large, it could have been 2 small) and put them in separate quart size bags. I added about 1/2 cup Lawry’s “Steak and Chop Marinade” to the bag with the steak and 1/2 cup Kroger’s “Lemon Pepper Marinade” (both of these marinades are made by Lawry’s, but I often use the Kroger and think it tastes the same so I just buy whichever is on sale.)
I then cut up 1 yellow squash, 1 red pepper and 1 yellow pepper, put them in a ziploc bag, added a little olive oil, salt and pepper and fresh garlic and shook up the bag. I then put all the sealed bags in the fridge.
1/2 hour before dinner, we started heating up the grill and I took the bags out, put the meat and veggies on the skewers, and handed them to my husband, Dan to grill. I put a little extra of each marinade in separate containers (NOT the marinade in the bags, but straight from the bottle. Using the marinade that has been used on the raw meat is not a good idea in case any residue from the raw meat doesn’t get cooked through.) We used this to baste the Shish Kabobs as they were cooking.
My husband, being the genius that he is, used a heavy duty work glove to turn the skewers on the grill so I thought I’d impart that bit of wisdom as it worked out great for him. We also sprayed the grill with cooking spray because chicken has a tendency to really stick to the grill.
After about 15-18 min, these babies were done to perfection.
We’ll definitely make these again!
| Prep Time | 25 min |
| Cook Time | 15 min |
| Servings |
Shishkabobs
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Ingredients
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Trim fat from chicken and steak as needed and cut into pieces. Place in separate ziploc bags. Add 1/2 c steak and chop marinade to the bag with the steak and 1/2 c Lemon Pepper marinade to the bag with the chicken. Close bags securely, knead to evenly distribute marinade and put in the fridge for at least 30 min. You can do this in the morning or the night before, if desired.
Cut top and bottom ends off of peppers. Pop out and discard stem area. Set aside. Slice down the side and open. Run knife along inside to remove membrane and seeds. Slice peppers into small pieces. Cut yellow squash into slices. If some of the slices are really large, cut them in half or quarters. Place in a ziploc bag with olive oil, chopped garlic clove. Sprinkle in some salt and pepper to taste. Close bag securely, shake to evenly distribute olive oil and seasonings. You can do this right before assembling the shish kabobs or in the morning or the night before, if desired.
Heat the grill while you assemble the shish kabobs, putting the meat and vegetables on the skewers, alternating in whatever pattern you wish. Discard the marinade and the bags. Grease the grill with cooking spray, and place the shish kabos on the grill. Grill for about 15 minutes or until meat is cooked through, turning onto all sides to cook evenly. Brush the shish kabobs with some additional marinade (from the bottle, not what was in the bags) while grilling for additional flavor.
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