Shish Kebobs
Fire up the grill and bring vibrant flavors to your table with these irresistible Shish Kebobs! Perfect for a summer cookout or a quick weeknight dinner, this recipe combines tender chunks of marinated chicken or beef with colorful vegetables like red and yellow bell peppers, zucchini, and red onion. Infused with a savory blend of olive oil, soy sauce, lemon juice, garlic, and aromatic spices like oregano and paprika, every bite bursts with juicy goodness and smoky char from the grill. Easy to prepare and ready in just 40 minutes, these skewers are as visually stunning as they are delicious. Serve them hot off the grill with fluffy rice, flatbread, or a crisp salad for a meal that’s sure to impress. Whether you’re hosting a backyard barbecue or simply craving a taste of the Mediterranean, these Shish Kebobs are a must-try crowd-pleaser!
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Recipe Information
Ingredients
- 1.5 pounds boneless chicken breast or beef sirloin
- 1 large red bell pepper
- 1 large yellow bell pepper
- 2 medium zucchini
- 1 large red onion
- 3 tablespoons olive oil
- 2 tablespoons soy sauce
- 2 tablespoons lemon juice
- 3 cloves garlic cloves (minced)
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 8 pieces wooden or metal skewers
Instructions
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning during grilling.
Cut the chicken or beef into 1.5-inch cubes and place them in a large bowl.
In a small bowl, whisk together olive oil, soy sauce, lemon juice, minced garlic, dried oregano, paprika, salt, and black pepper to create the marinade.
Pour the marinade over the meat. Cover and refrigerate for at least 1 hour, or for extra flavor, marinate overnight.
Wash and cut the red bell pepper, yellow bell pepper, zucchini, and red onion into 1 to 1.5-inch pieces.
Take the marinated meat out of the refrigerator. Thread the meat, peppers, zucchini, and onion onto the skewers, alternating for a colorful presentation.
Preheat the grill to medium-high heat. Lightly oil the grill grates to prevent sticking.
Place the kebobs on the grill and cook for about 12-15 minutes, turning occasionally, until the meat is cooked through and the vegetables are tender. Use a meat thermometer to ensure the meat reaches an internal temperature of 165°F for chicken or 145°F for beef.
Remove the kebobs from the grill and let them rest for a couple of minutes before serving.
Serve the shish kebobs with your choice of sides, such as rice, flatbread, or a fresh salad.
Nutrition Facts
Calories |
1860 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.4 g | 89% | |
| Saturated Fat | 13.9 g | 70% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 578 mg | 193% | |
| Sodium | 6586 mg | 286% | |
| Total Carbohydrate | 77.1 g | 28% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 40.0 g | ||
| Protein | 224.7 g | 449% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 240 mg | 18% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 3910 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
