Get ready to fire up your grill and impress your friends with these 20 irresistible shish kabob recipes! Whether you’re a seasoned grilling enthusiast or just looking for some new ideas, we’ve got you covered. From classic beef and chicken skewers to more adventurous options like lamb and seafood, there’s something for everyone in this roundup.
In the following pages, we’ll take you on a culinary journey around the world, exploring flavors and ingredients from Mediterranean to Asian-inspired. With a range of marinades, glazes, and seasonings at your disposal, you can customize each recipe to suit your taste preferences. So grab your skewers, light up the grill, and get ready to indulge in these mouth-watering shish kabob recipes!
Classic Beef Shish Kabob with Garlic Butter
Savor the flavors of the Mediterranean with this mouthwatering classic beef shish kabob recipe, elevated by a rich garlic butter sauce. Perfect for outdoor gatherings or cozy night in.
Ingredients:
– 1 pound beef sirloin or ribeye, cut into 1-inch cubes
– 1/2 cup olive oil
– 4 cloves garlic, minced
– 1 tablespoon freshly squeezed lemon juice
– 1 teaspoon paprika
– Salt and pepper to taste
– 8 wooden skewers, soaked in water for at least 30 minutes
– Garlic butter (recipe below)
Garlic Butter:
– 2 tablespoons unsalted butter, softened
– 2 cloves garlic, minced
– 1 tablespoon freshly squeezed lemon juice
Instructions:
1. Preheat grill to medium-high heat.
2. In a large bowl, whisk together olive oil, garlic, lemon juice, paprika, salt, and pepper.
3. Add beef cubes to the marinade; coat evenly. Let sit for at least 30 minutes or up to 2 hours in the refrigerator.
4. Thread beef onto skewers, leaving a small space between each piece.
5. Grill kabobs for 8-10 minutes per side, or until cooked through.
6. Meanwhile, prepare garlic butter by mixing softened butter, minced garlic, and lemon juice.
7. Serve hot with garlic butter spooned over the top.
Cooking Time: 20-25 minutes
Lemon Herb Chicken Shish Kabob Skewers
Brighten up your next barbecue with these flavorful and refreshing Lemon Herb Chicken Shish Kabob Skewers. Marinated in a zesty mixture of lemon juice, olive oil, garlic, and herbs, these skewers are perfect for a light and satisfying meal.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs, cut into 1-inch pieces
– 1/2 cup freshly squeezed lemon juice
– 1/4 cup olive oil
– 4 cloves garlic, minced
– 1 tablespoon chopped fresh rosemary
– 1 tablespoon chopped fresh thyme
– Salt and pepper to taste
– 10-12 wooden skewers
Instructions:
1. In a large bowl, whisk together lemon juice, olive oil, garlic, rosemary, thyme, salt, and pepper.
2. Add the chicken pieces to the marinade and mix well. Cover and refrigerate for at least 30 minutes or up to 2 hours.
3. Preheat grill to medium-high heat.
4. Thread the marinated chicken onto the skewers, leaving a small space between each piece.
5. Grill the skewers for 8-10 minutes per side, or until the chicken is cooked through and slightly charred.
6. Serve hot with your favorite sides.
Cooking Time: 16-20 minutes
Mediterranean Lamb Shish Kabob with Mint Yogurt
Experience the flavors of the Mediterranean with this simple and delicious recipe for lamb shish kabobs, served with a refreshing mint yogurt sauce. Perfect for a quick dinner or outdoor gathering.
Ingredients:
– 1 pound lamb shoulder or neck, cut into 1-inch cubes
– 1/2 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– 1 teaspoon paprika
– Salt and pepper to taste
– 10-12 bamboo skewers, soaked in water for at least 30 minutes
– For the mint yogurt sauce:
+ 1/2 cup plain Greek yogurt
+ 1/4 cup chopped fresh mint leaves
+ 1 tablespoon lemon juice
+ Salt and pepper to taste
Instructions:
1. Preheat grill or broiler to medium-high heat.
2. In a large bowl, whisk together olive oil, garlic, lemon juice, paprika, salt, and pepper.
3. Add lamb cubes to the marinade and mix well to coat. Cover and refrigerate for at least 30 minutes or up to 2 hours.
4. Thread marinated lamb onto skewers, leaving a small space between each piece.
5. Grill or broil kabobs for 8-10 minutes per side, or until lamb is cooked through.
6. For the mint yogurt sauce, combine all ingredients in a bowl and stir well.
7. Serve kabobs with mint yogurt sauce spooned over the top.
Cooking Time: 20-25 minutes
Spicy Shrimp and Pineapple Shish Kabob
Experience the perfect blend of sweet and spicy with this flavorful shish kabob recipe, featuring succulent shrimp, juicy pineapple, and a kick of heat.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 1 cup fresh pineapple chunks
– 1/2 cup cherry tomatoes, halved
– 1/4 cup red onion, thinly sliced
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– 1/4 teaspoon cayenne pepper (adjust to taste)
– Salt and pepper, to taste
– 10 bamboo skewers
Instructions:
1. Preheat grill to medium-high heat.
2. In a large bowl, whisk together olive oil, garlic, ginger, and cayenne pepper.
3. Add shrimp, pineapple, cherry tomatoes, and red onion to the marinade. Toss to coat.
4. Thread skewers with marinated ingredients, leaving a small space between each piece.
5. Season with salt and pepper to taste.
6. Grill kabobs for 8-10 minutes, turning occasionally, until shrimp are pink and cooked through.
Cooking Time: 8-10 minutes per side
Teriyaki Glazed Salmon Shish Kabob
Elevate your outdoor cooking with this sweet and savory Teriyaki Glazed Salmon Shish Kabob recipe, perfect for a quick and flavorful dinner or lunch.
Ingredients:
– 4 salmon fillets (6 oz each), cut into 1-inch pieces
– 1/2 cup Teriyaki sauce
– 1/4 cup honey
– 2 tbsp soy sauce
– 2 tbsp olive oil
– 1 onion, cut into 1-inch pieces
– 2 bell peppers (any color), cut into 1-inch pieces
– 1 zucchini, cut into 1-inch slices
– Salt and pepper to taste
– Wooden skewers
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together Teriyaki sauce, honey, soy sauce, and olive oil.
3. Thread salmon pieces onto skewers, leaving a 1-inch space between each piece.
4. Brush the Teriyaki glaze over the salmon.
5. Alternate onion, bell pepper, and zucchini pieces on the skewers.
6. Season with salt and pepper to taste.
7. Grill for 8-10 minutes or until salmon is cooked through.
Cooking Time: 8-10 minutes
Vegetable Halloumi Shish Kabob with Balsamic Drizzle
Transform your outdoor gatherings into a flavorful fiesta with this colorful and savory Vegetable Halloumi Shish Kabob recipe, finished with a rich balsamic drizzle. Perfect for a quick and easy dinner or as an impressive appetizer.
Ingredients:
– 1 block of halloumi cheese, cut into 1-inch cubes
– 1 red bell pepper, cut into 1-inch pieces
– 1 yellow bell pepper, cut into 1-inch pieces
– 1 onion, cut into 1-inch wedges
– 2 cloves of garlic, minced
– 10-12 bamboo skewers
– Salt and pepper to taste
– Balsamic glaze (store-bought or homemade)
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Thread the halloumi cheese, bell peppers, onion, and garlic onto the skewers, leaving a small space between each piece.
3. Brush with olive oil and season with salt and pepper.
4. Grill for 10-12 minutes, turning occasionally, until the vegetables are tender and the halloumi is slightly charred.
5. Drizzle with balsamic glaze and serve hot.
Cooking Time: 10-12 minutes
Moroccan Spiced Beef and Apricot Shish Kabob
Moroccan Spiced Beef and Apricot Shish Kabob: A flavorful and aromatic twist on traditional shish kabobs, this recipe combines the richness of beef with the sweetness of apricots and a blend of Moroccan spices.
Ingredients:
– 1 pound beef sirloin or ribeye, cut into 1-inch cubes
– 1/2 cup mixed apricots (fresh or dried)
– 2 tablespoons olive oil
– 1 tablespoon ground cumin
– 1 teaspoon ground coriander
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground turmeric
– Salt and pepper, to taste
– 10 bamboo skewers
Instructions:
1. Preheat grill or broiler.
2. In a bowl, whisk together olive oil, cumin, coriander, cinnamon, turmeric, salt, and pepper. Add beef cubes and toss to coat.
3. Thread beef onto skewers, leaving a small space between each piece.
4. Alternate beef with apricots on the same skewer.
5. Brush with remaining marinade and season with salt and pepper.
6. Grill or broil for 8-10 minutes per side, or until beef reaches desired doneness.
Cooking Time: 16-20 minutes
Honey Sriracha Chicken Shish Kabob
Elevate your outdoor cooking with this sweet and spicy twist on classic chicken shish kabobs. Marinated in a mixture of honey, sriracha, and yogurt, these bite-sized skewers are perfect for a quick weeknight dinner or a crowd-pleasing gathering.
Ingredients:
– 1 pound boneless, skinless chicken breast, cut into 1-inch pieces
– 1/4 cup honey
– 2 tablespoons sriracha sauce
– 1 tablespoon plain yogurt
– 1 tablespoon olive oil
– 1 teaspoon garlic powder
– Salt and pepper, to taste
– 10-12 bamboo skewers
Instructions:
1. In a large bowl, whisk together honey, sriracha, yogurt, olive oil, garlic powder, salt, and pepper.
2. Add chicken pieces and marinate for at least 30 minutes or up to 2 hours in the refrigerator.
3. Preheat grill to medium-high heat. Thread chicken onto skewers, leaving a small space between each piece.
4. Grill kabobs for 8-10 minutes, turning occasionally, until cooked through.
5. Serve hot and enjoy!
Cooking Time: 12-15 minutes
Greek-Inspired Pork Shish Kabob with Tzatziki
Experience the flavors of Greece with this mouthwatering pork shish kabob recipe, served with a refreshing side of creamy tzatziki sauce. Perfect for a quick and easy dinner or as an appetizer for your next gathering.
Ingredients:
For the shish kabobs:
– 1 pound boneless pork shoulder, cut into 1-inch cubes
– 1/2 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– 1 teaspoon dried oregano
– Salt and pepper to taste
– 10-12 bamboo skewers
For the tzatziki:
– 1 cup Greek yogurt
– 1/2 cup diced cucumber
– 1/4 cup chopped fresh dill
– 2 tablespoons lemon juice
– Salt and pepper to taste
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Thread pork cubes, garlic, and oregano onto skewers, leaving a small space between each piece.
3. Brush with olive oil and season with salt and pepper.
4. Grill for 8-10 minutes, turning occasionally, until pork is cooked through.
5. Meanwhile, combine yogurt, cucumber, dill, lemon juice, salt, and pepper in a bowl to make tzatziki sauce.
6. Serve shish kabobs hot with tzatziki on the side.
Cooking Time: 15-20 minutes
Jerk-Spiced Pineapple and Chicken Shish Kabob
Experience the bold flavors of the Caribbean with this deliciously easy-to-make shish kabob recipe, featuring jerk-spiced chicken and sweet pineapple.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into 1-inch pieces
– 1 cup pineapple chunks
– 2 tbsp jerk seasoning
– 1 tsp olive oil
– 1/4 cup red bell pepper, sliced
– 1/4 cup yellow onion, sliced
– Salt and pepper to taste
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a small bowl, mix together jerk seasoning and olive oil.
3. Thread chicken, pineapple, red bell pepper, and yellow onion onto skewers.
4. Brush the jerk-spiced mixture evenly onto the kabobs.
5. Season with salt and pepper to taste.
6. Grill for 8-10 minutes, turning occasionally, until chicken is cooked through.
7. Serve immediately.
Cooking Time: 8-10 minutes
Garlic Rosemary Lamb Shish Kabob
Elevate your grilling game with this flavorful and aromatic lamb shish kabob recipe, infused with the pungency of garlic and the herbaceousness of rosemary.
Ingredients:
– 1 pound lamb cubes (about 1 inch in size)
– 4 cloves garlic, minced
– 2 tablespoons olive oil
– 2 sprigs fresh rosemary, chopped
– Salt and pepper to taste
– 10-12 bamboo skewers
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, mix together minced garlic, olive oil, and chopped rosemary.
3. Thread lamb cubes onto skewers, leaving a small space between each piece.
4. Brush the garlic-rosemary mixture evenly onto the lamb cubes.
5. Season with salt and pepper to taste.
6. Grill kabobs for 8-10 minutes per side, or until lamb reaches desired level of doneness.
Cooking Time: 16-20 minutes
Tandoori-Style Chicken Shish Kabob
Experience the bold flavors of Indian cuisine with this Tandoori-Style Chicken Shish Kabob recipe, inspired by the traditional cooking methods of a clay tandoor oven. Marinated in aromatic spices and yogurt, these chicken skewers are perfect for a quick and delicious meal or as an appetizer.
Ingredients:
– 1 pound boneless, skinless chicken breast, cut into 1-inch cubes
– 1/2 cup plain Greek yogurt
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon ghee or vegetable oil
– 2 teaspoons Tandoori masala powder
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika (optional)
– Salt and pepper, to taste
– 10-12 bamboo skewers, soaked in water for at least 30 minutes
Instructions:
1. In a large bowl, whisk together yogurt, lemon juice, ghee or oil, Tandoori masala powder, cumin, smoked paprika (if using), salt, and pepper.
2. Add the chicken cubes to the marinade and mix well. Cover and refrigerate for at least 30 minutes or up to 2 hours.
3. Preheat grill or grill pan to medium-high heat. Thread the marinated chicken onto the bamboo skewers, leaving a small space between each piece.
4. Cook the kabobs for 8-10 minutes, turning occasionally, until the chicken is cooked through and slightly charred.
Cooking Time: 15-20 minutes
Balsamic Glazed Portobello Mushroom Shish Kabob
Elevate your outdoor dining experience with this flavorful and easy-to-make recipe, perfect for a quick weeknight dinner or a stylish gathering. Juicy portobello mushrooms are smothered in a rich balsamic glaze and grilled to perfection on skewers.
Ingredients:
– 4 large portobello mushrooms, stems removed
– 1/2 cup olive oil
– 1/4 cup balsamic vinegar
– 2 tablespoons honey
– 1 tablespoon soy sauce
– 1 teaspoon garlic powder
– Salt and pepper to taste
– 10 bamboo skewers
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together olive oil, balsamic vinegar, honey, soy sauce, and garlic powder.
3. Brush the mixture evenly onto both sides of the mushrooms.
4. Thread mushroom caps and onion slices onto skewers.
5. Grill for 8-10 minutes per side, or until mushrooms are tender and slightly charred.
6. Serve immediately, garnished with fresh parsley if desired.
Cooking Time: 16-20 minutes
BBQ Bacon-Wrapped Shrimp Shish Kabob
Add a sweet and savory twist to traditional shrimp kabobs with this easy recipe. Perfect for outdoor gatherings or a quick weeknight dinner, these BBQ bacon-wrapped shrimp are sure to please.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 6 slices of thick-cut bacon
– 1/4 cup BBQ sauce
– 1 tablespoon olive oil
– 1 tablespoon honey
– 1 teaspoon garlic powder
– Salt and pepper, to taste
– 10-12 bamboo skewers
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together olive oil, honey, garlic powder, salt, and pepper.
3. Brush the mixture evenly onto both sides of the shrimp.
4. Wrap each shrimp with a slice of bacon, securing with a toothpick if needed.
5. Place skewers on the grill and cook for 8-10 minutes, or until shrimp are pink and cooked through.
6. Brush with BBQ sauce during the last minute of cooking.
7. Serve immediately and enjoy!
Cooking Time: 8-10 minutes
Cilantro Lime Steak Shish Kabob
Elevate your grilling game with this flavorful and refreshing recipe that combines the savory taste of steak, zesty lime juice, and the brightness of cilantro. Perfect for a quick weeknight dinner or a backyard BBQ.
Ingredients:
– 1 pound flank steak, cut into 1-inch pieces
– 1/4 cup fresh cilantro leaves and stems
– 2 tablespoons freshly squeezed lime juice
– 1 tablespoon olive oil
– 1 onion, cut into 1-inch pieces
– 2 bell peppers (any color), cut into 1-inch pieces
– Salt and pepper to taste
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together lime juice, cilantro, olive oil, salt, and pepper.
3. Thread steak, onion, and bell peppers onto skewers, leaving a small space between each piece.
4. Brush the lime-cilantro mixture evenly over the kabobs.
5. Grill for 8-10 minutes, turning occasionally, or until steak reaches desired level of doneness.
6. Serve hot, garnished with additional cilantro if desired.
Cooking Time: 8-10 minutes
Thai Peanut Tofu Shish Kabob
Thai Peanut Tofu Shish Kabob Recipe
Savor the flavors of Thailand with this vibrant and savory skewer recipe, perfect for a quick and easy dinner or lunch. The combination of tender tofu, succulent vegetables, and creamy peanut sauce is sure to delight!
Ingredients:
– 1 block firm tofu, cut into bite-sized cubes
– 1/2 cup mixed bell peppers (red, yellow, green)
– 1/2 cup onions, cut into wedges
– 1/4 cup mushrooms, sliced
– 2 tablespoons peanut oil
– 2 cloves garlic, minced
– 1 tablespoon Thai red curry paste
– 1/4 cup creamy peanut butter
– 2 tablespoons soy sauce
– 1 tablespoon honey
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Thread tofu, bell peppers, onions, and mushrooms onto skewers.
3. Brush with peanut oil and season with garlic, curry paste, salt, and pepper.
4. Grill for 8-10 minutes, turning occasionally, until vegetables are tender and slightly charred.
5. Meanwhile, whisk together peanut butter, soy sauce, and honey in a small bowl.
6. Serve tofu skewers with peanut sauce spooned over the top. Garnish with fresh cilantro leaves.
Cooking Time: 15-20 minutes
Sundried Tomato and Feta Chicken Shish Kabob
Elevate your outdoor cooking with this flavorful and colorful shish kabob recipe, perfect for a summer evening. Succulent chicken, sundried tomatoes, and crumbly feta cheese come together in a harmonious blend of Mediterranean-inspired flavors.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into 1-inch pieces
– 1 cup sundried tomatoes, chopped
– 1/2 cup crumbled feta cheese
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tsp dried oregano
– Salt and pepper to taste
– 10-12 bamboo skewers, soaked in water for at least 30 minutes
Instructions:
1. Preheat grill to medium-high heat.
2. Thread chicken, sundried tomatoes, feta cheese, garlic, and oregano onto the skewers, leaving a small space between each piece.
3. Brush with olive oil and season with salt and pepper.
4. Grill for 8-10 minutes per side, or until chicken is cooked through.
5. Serve hot and enjoy!
Cooking Time: 16-20 minutes
Hoisin-Glazed Pork and Pepper Shish Kabob
Elevate your barbecue game with this sweet and savory shish kabob recipe, featuring tender pork and colorful bell peppers smothered in a sticky hoisin glaze.
Ingredients:
– 1 lb boneless pork shoulder, cut into 1-inch cubes
– 2 large bell peppers (any color), sliced into 1-inch pieces
– 1/4 cup hoisin sauce
– 2 tbsp soy sauce
– 2 tbsp brown sugar
– 2 tbsp rice vinegar
– 1 tsp sesame oil
– Salt and pepper to taste
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Thread pork, bell peppers, and onions onto skewers, leaving a small space between each piece.
3. In a small bowl, whisk together hoisin sauce, soy sauce, brown sugar, rice vinegar, and sesame oil.
4. Brush the glaze evenly over the kabobs, reserving some for serving.
5. Grill kabobs for 8-10 minutes per side, or until pork is cooked through.
6. Serve hot, garnished with reserved glaze and fresh cilantro if desired.
Cooking Time: 16-20 minutes
Smoky Chipotle Beef and Corn Shish Kabob
Elevate your backyard BBQ game with this flavorful and colorful shish kabob recipe, perfect for a summer evening. The smokiness from the chipotle peppers in adobo sauce pairs beautifully with the sweetness of corn and the savory beef.
Ingredients:
– 1 lb beef sirloin, cut into 1-inch cubes
– 1 cup corn kernels
– 1/4 cup chipotle peppers in adobo sauce, chopped
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– 10-12 bamboo skewers
Instructions:
1. Preheat grill to medium-high heat.
2. In a large bowl, whisk together olive oil, garlic, salt, and pepper. Add the beef cubes and toss to coat.
3. Thread the beef, corn kernels, and chipotle peppers onto the skewers, leaving a small space between each piece.
4. Grill for 8-10 minutes per side, or until the beef reaches desired level of doneness.
5. Serve hot and enjoy!
Cooking Time: 16-20 minutes
Pesto Marinated Vegetable Shish Kabob
Bring the flavors of Italy to your grill with this vibrant pesto marinated vegetable shish kabob recipe. Tender vegetables are smothered in a rich and creamy pesto marinade, then grilled to perfection.
Ingredients:
– 1 cup mixed color bell peppers, cut into 1-inch pieces
– 1 cup zucchini, cut into 1-inch slices
– 1 cup cherry tomatoes, halved
– 1/4 cup pesto
– 2 tablespoons olive oil
– 1 tablespoon lemon juice
– 1 clove garlic, minced
– Salt and pepper to taste
– 10 bamboo skewers
Instructions:
1. Preheat grill to medium-high heat.
2. In a large bowl, whisk together pesto, olive oil, lemon juice, and garlic.
3. Add the bell peppers, zucchini, and cherry tomatoes to the marinade. Toss to coat.
4. Thread the marinated vegetables onto the bamboo skewers, leaving a small space between each piece.
5. Season with salt and pepper to taste.
6. Grill for 8-10 minutes, turning occasionally, or until the vegetables are tender and slightly charred.
Cooking Time: 8-10 minutes
Summary
Get ready to fire up your grill with these 20 irresistible shish kabob recipes! From classic beef and garlic butter to spicy shrimp and pineapple, Mediterranean lamb and mint yogurt, and many more, there’s something for every taste bud. Discover mouth-watering combinations like honey sriracha chicken, Greek-inspired pork, and Thai peanut tofu. With a range of flavors and ingredients, these shish kabob recipes are sure to delight grilling enthusiasts and foodies alike.
