These Shish Kabob Recipe is perfect for any occasion, whether you’re hosting a backyard barbecue or enjoying a cozy family dinner. The combination of juicy steak and vibrant vegetables makes these kabobs not only delicious but visually appealing as well. With the best marinade adapted from my popular flank steak recipe, your taste buds are in for a treat. Plus, this recipe is prep-ahead friendly, allowing you to enjoy effortless entertaining while impressing your guests!

Why You’ll Love This Recipe

• Incredible Flavor: The marinade packs a punch, infusing the steak and veggies with mouthwatering flavors.
• Versatile Ingredients: Feel free to switch up the vegetables based on what’s in season or what you have on hand.
• Easy Preparation: With simple steps and minimal cleanup, this recipe fits into any busy schedule.
• Perfect for Meal Prep: Marinate ahead of time and quickly grill or bake when ready to serve.
• Crowd-Pleaser: These kabobs are sure to be a hit at gatherings, pleasing both meat lovers and veggie enthusiasts alike.

Tools and Preparation

Before diving into making your shish kabobs, gather your essential tools. Having the right equipment will streamline the process and enhance your grilling experience.

Essential Tools and Equipment

• Skewers (wooden or metal)
• Grill or oven
• Mixing bowl
• Microwave-safe dish
• Whisk

Importance of Each Tool

• Skewers: Essential for holding together the meat and vegetables, allowing for even cooking.
• Grill or Oven: Provides the perfect cooking environment, ensuring that your kabobs get that delicious caramelization.
• Mixing Bowl: Necessary for combining the marinade ingredients effectively before adding them to the steak.
• Microwave-Safe Dish: Ideal for pre-cooking potatoes, ensuring they are tender and flavorful when skewered.

Ingredients

These Baked or Grilled Steak Kabobs are crazy juicy and exploding with flavor thanks to the BEST MARINADE adapted from my viral flank steak recipe. Readers agree, this kabob recipe is “AMAZING!,” “a big hit,” and “⭐⭐⭐⭐⭐” delicious!. Best of all, these kabobs are PREP AHEAD FRIENDLY (instructions included), ideal for effortless entertaining that will have everyone swooning!

For the Kabobs

• 1 1/2-2 lbs. top sirloin steak
• 1 lb. baby red potatoes (cut into 1 1/2” chunks)
• 2 bell peppers (red, yellow or orange) (cut into 1 1/2” chunks)
• 2 small or 1 large zucchini (cut into 1/4-1/2” slices)
• 1 large red onion (cut into 1 1/2” chunks)
• extra virgin olive oil
• salt and pepper

For the Marinade

• 1/3 cup extra virgin olive oil
• 1/3 cup reduced sodium soy sauce
• 3 tablespoons balsamic vinegar
• 2 tablespoons lemon juice
• 2 tablespoons brown sugar
• 1 1/2 tablespoons Worcestershire sauce
• 1 tablespoon Dijon mustard
• 1 TBS EACH onion powder, garlic powder
• 1 tsp EACH paprika, pepper, dried basil, dried dill weed
• 1/2 tsp EACH dried oregano, dried rosemary, ground coriander
• 1/2-1 teaspoon red pepper flakes

For Garnish

• 2 tablespoons fresh parsley, finely chopped

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How to Make Shish Kabob Recipe

Step 1: Prepare the Marinade

Whisk all of the marinade ingredients together in a large bowl or freezer bag. Remove 1/3 cup of the marinade to use later for basting vegetables.

Step 2: Marinate the Steak

Add steak to the remaining marinade in the bowl/bag. Turn to coat thoroughly. Cover and marinate in the refrigerator for 2-6 hours.

Step 3: Prepare Vegetables

Add potatoes to a microwave-safe bowl with a tight-fitting lid. Add water (3-4 tablespoons), cover tightly, and microwave for about 4-5 minutes until fork tender. Drain once done.

Step 4: Season Vegetables

Add bell peppers and onions to the drained potatoes. Pour in reserved marinade (3 tablespoons), olive oil (2 tablespoons), salt (½ teaspoon), and pepper (¼ teaspoon). Toss until evenly coated then refrigerate.

Step 5: Soak Skewers

If using wooden skewers, soak them in water at this point for at least 30 minutes. This prevents burning during cooking.

Step 6: Assemble Kabobs

When you’re ready to cook, thread steak pieces onto skewers followed by alternating vegetable pieces in your desired order. Keep onion slices grouped together on skewers to avoid burning.

This Shish Kabob Recipe is not just about feeding your family; it’s about creating memorable moments around delicious food! Enjoy every bite!

How to Serve Shish Kabob Recipe

Serving your shish kabob recipe can elevate the dining experience and make it more enjoyable. Here are some creative ways to present your juicy kabobs that will impress your guests.

On a Skewers Platter

• Arrange the skewers on a large platter, allowing everyone to grab their favorite flavors. This creates an inviting centerpiece for your meal.

With Dipping Sauces

• Offer a variety of dipping sauces such as tzatziki, barbecue sauce, or a spicy aioli. These can enhance the flavors and add fun to each bite.

Over Rice or Couscous

• Serve your kabobs over a bed of fluffy rice or couscous. This adds a nice texture and helps soak up any delicious juices from the meat.

In Tacos

• For a twist, remove the meat and veggies from the skewers and serve them in soft tortillas. Top with fresh salsa or guacamole for added flavor.

With Grilled Flatbreads

• Pair your shish kabobs with warm grilled flatbreads. They can be used to wrap around the meat and veggies, creating a delightful handheld meal.

As Part of a Salad

• Slice the cooked kabobs and toss them into a fresh salad. This adds protein to your greens and makes for a colorful presentation.

How to Perfect Shish Kabob Recipe

Creating the perfect shish kabob recipe takes some attention to detail. Here are some tips that will ensure your kabobs turn out juicy and flavorful every time.

• Choose Quality Meat: Use tender cuts like top sirloin for the best texture. Fresh meat absorbs marinades better, enhancing overall flavor.

• Marinate Longer: Allowing the steak to marinate for 4-6 hours—or even overnight—will deepen the flavor profile significantly.

• Uniform Cuts: Cut all ingredients into similar sizes, so they cook evenly on the grill or in the oven.

• Pre-soak Wooden Skewers: If using wooden skewers, soaking them for at least 30 minutes prevents burning during cooking.

• Use High Heat: Cooking at high temperatures ensures that you get a nice sear on the outside while keeping the inside juicy.

• Let Rest Before Serving: Allowing your kabobs to rest for a few minutes after cooking helps redistribute juices, making every bite flavorful.

Best Side Dishes for Shish Kabob Recipe

A well-rounded meal is crucial when serving shish kabobs. Here are some side dishes that complement this recipe beautifully.

1. Garlic Bread: Crunchy and buttery garlic bread pairs wonderfully with kabobs, perfect for soaking up extra sauce.
2. Grilled Vegetables: Seasonal vegetables like zucchini, corn, and bell peppers add color and nutrients alongside your kabobs.
3. Greek Salad: A refreshing Greek salad with feta cheese and olives balances out the rich flavors of grilled meats.
4. Rice Pilaf: Fluffy rice pilaf infused with herbs provides a great base that works well with savory meat flavors.
5. Coleslaw: A tangy coleslaw adds crunch and acidity that contrasts nicely with juicy steak kabobs.
6. Potato Salad: Creamy potato salad complements grilled meats perfectly and is always a crowd-pleaser.
7. Quinoa Salad: Light quinoa salad topped with fresh veggies serves as a nutritious side dish option.
8. Corn on the Cob: Sweet corn cooked on the grill enhances any barbecue spread, bringing summer vibes to your table.

Common Mistakes to Avoid

Avoiding common mistakes can make your Shish Kabob Recipe even better. Here are a few pitfalls to watch out for:

• Using dry meat: Overcooking the steak will result in a dry kabob. Use a meat thermometer to check for doneness and remove it from heat promptly.
• Skipping the marinade: Not marinating your steak can lead to bland flavors. Make sure to marinate for at least 2 hours for maximum flavor absorption.
• Overcrowding the skewers: Packing too much on each skewer can prevent even cooking. Leave some space between pieces to allow heat circulation.
• Neglecting vegetable prep: Cutting vegetables unevenly leads to inconsistent cooking times. Ensure all veggies are cut to similar sizes for uniformity.
• Not soaking wooden skewers: Skipping this step can cause wooden skewers to burn on the grill. Soak them for at least 30 minutes before use.

Refrigerator Storage

• Store leftover kabobs in an airtight container.
• They can be kept in the refrigerator for up to 3 days.

Freezing Shish Kabob Recipe

• Place cooked kabobs in a freezer-safe container or heavy-duty freezer bag.
• They can be frozen for up to 3 months.

Reheating Shish Kabob Recipe

• Oven: Preheat the oven to 350°F (175°C). Place kabobs on a baking sheet and heat for about 10-15 minutes, turning halfway through.
• Microwave: Place kabobs on a microwave-safe plate and cover with a damp paper towel. Heat in short intervals until warmed through.
• Stovetop: Reheat in a skillet over medium heat, adding a splash of water if needed, until heated throughout.

Frequently Asked Questions

What is the best cut of meat for a Shish Kabob Recipe?

The best cut of meat is top sirloin steak or flank steak, as they are tender and flavorful.

Can I use other vegetables in my Shish Kabob Recipe?

Absolutely! Feel free to customize with your favorite vegetables like mushrooms, cherry tomatoes, or asparagus.

How long should I marinate the steak for my Shish Kabob Recipe?

Marinate your steak for at least 2 hours, but overnight will yield even better results.

Can I make this Shish Kabob Recipe ahead of time?

Yes! You can prepare the marinade and chop the vegetables in advance. Assemble and grill when ready.

Final Thoughts

This Shish Kabob Recipe is not only juicy and flavorful but also versatile enough to cater to various tastes. You can customize it with different meats and vegetables according to your preference. Get creative and enjoy this crowd-pleasing dish at your next gathering!

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Shish Kabob

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• Author: Adeline
• Total Time: 35 minutes
• Yield: Approximately 4 servings 1x

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Description

Discover the irresistible Shish Kabob Recipe that’s perfect for any occasion! Bursting with juicy top sirloin steak and colorful, vibrant vegetables, these kabobs are not only a treat for the taste buds but also a feast for the eyes. The secret lies in a flavorful marinade adapted from my beloved flank steak recipe, ensuring every bite is packed with mouthwatering goodness. Ideal for backyard barbecues or cozy family dinners, this dish is prep-ahead friendly, making entertaining effortless while impressing your guests. Enjoy tender, juicy kabobs that cater to both meat lovers and veggie enthusiasts alike!

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Ingredients

Scale 1x2x3x

• 1 ½ – 2 lbs. top sirloin steak
• 1 lb. baby red potatoes
• 2 bell peppers (red, yellow, or orange)
• 2 small or 1 large zucchini
• 1 large red onion
• Marinade: olive oil, soy sauce, balsamic vinegar, lemon juice, brown sugar, Worcestershire sauce, Dijon mustard, various spices

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Instructions

1. Whisk together marinade ingredients in a bowl; reserve some for basting.
2. Marinate the steak in the remaining mixture for 2-6 hours.
3. Microwave baby potatoes until fork-tender; drain and combine with other veggies and reserved marinade.
4. Soak wooden skewers if using; assemble kabobs alternating steak and vegetables.
5. Grill or bake until cooked to desired doneness.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Main
• Method: Grilling/Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 280
• Sugar: 4g
• Sodium: 680mg
• Fat: 15g
• Saturated Fat: 5g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 3g
• Protein: 18g
• Cholesterol: 65mg

Keywords: Customize vegetables based on seasonal availability. Marinate overnight for enhanced flavor. Pair with dipping sauces or serve over rice for a complete meal.