Shish Kabobs are a perfect summertime meal in my opinion. They are fairly fast and easy to prepare, easy to grill and provide a variety of food combinations to satisfy any picky eater sitting at your dinner table! Don’t over-think shish kabobs, follow a few of my tips below and you will enjoy a quick delicious summertime meal on a stick! Ok, technically a skewer but “on a stick” sounds much cooler.
Variety on a stick!
Few meals that fit on a grill can offer up more variety than shish kabobs. Take the protein for instance. Chicken, beef, pork, lamb, fish. Next comes even more variety – the vegetables. Onions, mushrooms, peppers are the staples, but I’ve also had grape tomatoes, zucchini, squash, corn on the cob and even pineapple. Let your imagination be your only limit.
Don’t mix your meat on a stick!
One tip that should be obvious but needs to be said is to not put different types of meat on the same skewer. For instance, you don’t want to put cubes of beef on the same skewer as pork. By the time the pork would be safe to eat, the beef would be overdone.
Serve it up on a stick!
Sure you can eat the shish kabobs right off the skewers, but here is another area that variety comes in to play. How it’s served up. Simply take a fork and gently pull the meat and veggies off the skewer right onto a plate next to some potatoes to enjoy. You can also place the kabobs onto a pita bread along with your favorite sauce such as tzatziki. Place them on a tortilla with lettuce and eat it like a fancy wrap you get at restaurants. Eating healthy? No problem, place the kabobs on a plate of lettuce and voila you have a healthy salad! The possibilities are endless.
Tips on a stick!
If you like sweet peppers, use the mini sweet bell peppers, no need to cut up a regular bell pepper – faster to skewer and no need to cut them up.
Use a quality beef tenderloin or even filet – you will want the meat to be as tender as possible and lesser quality cuts won’t be as tender.
Try a dry rub on the beef or chicken cubes!
Use metal skewers, the heat from the grill will heat up the metal and may help distribute the heat to the skewered items.
If you have wood skewers, soak them for an hour prior to use.
Spray your skewers with Pam or olive oil prior to spearing your kabob items.
Don’t pack the kabob items too tightly to each other, loose fit allows the heat of the grill to cook each item more evenly.
If you want to use potatoes for a kabob item, pre-cook them a bit so they will be done at the same time as the rest of your kabob pieces. (I hardly use them myself since it’s a bit tricky – if you pre-cook them too much they won’t stay on your skewer).
For more flavor, you can marinade your beef or chicken for a few hours, but you certainly don’t have to.
Kids at the dinner table? Replace the chicken or beef with a fully cooked hot dog or sausage!
This week’s Shish kabobs on a stick!
Our latest version of kabobs where fairly simple. I used beef tenderloin cut up into small cubes, mini sweet peppers, mushrooms, and onions. The onions we like to use are called “Boiler Onions”. Just boil for 30 seconds and place them in an ice bath. Easy to peel and the perfect size for your kabobs. See them here.
The grilling method is hot and fast. I usually go for three minutes per side, four sides. I then check for the preferred temp of the protein. In this case, since I was using beef tenderloin, I wanted them to get to about 145° or so. Typically the veggies will be more than ready when the protein is done. You will be looking for a slight char.
As you can see from the picture above, we don’t even bother taking the stem off the mini peppers. Like most recipes on WeekendGrilling, we like to keep things as easy as possible.
At an ambient grill temperature of about 400°, these kabobs took a total of 15 minutes.
The tenderloin was extremely tender, the veggies had just the right amount of char on them. So easy, so delicious, I’m not sure why we don’t have these more often!