Shish kebabs recipe

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  • Yield: 6 Servings
  • Total Time: 50 Minutes


For the Marinade
  • ½ cup extra-virgin olive oil
  • ¼ cup light soy sauce
  • ¼ cup apple cider vinegar
  • 1 lemon juice
  • ⅓ cup packed light brown sugar
  • 4 garlic cloves, minced (2 teaspoons)
  • 2 teaspoons kosher salt, plus more to taste
  • ½ teaspoon black pepper, plus more to taste
  • 2 to 3 pounds boneless, skinless chicken breasts or sirloin steaks, cut into 2-inch pieces
For the Shish Kebabs
  • 12 cherry tomatoes
  • 2 zucchini, sliced crosswise into rounds
  • 1 orange bell pepper, chopped into 2-inch pieces
  • 1 red bell pepper, chopped into 2-inch pieces
  • 1 yellow bell pepper, chopped into 2-inch pieces
  • Salt and black pepper
How to Make It
  1. In a small bowl, whisk together the oil, soy sauce, vinegar, lemon juice, brown sugar, garlic, salt, and pepper. Taste and add more salt and pepper, if needed. Reserve ¼ cup of the marinade for basting. Place the meat of your choice in a large zip-top bag and then drizzle the marinade over the meat. Shake until combined. Marinate in the refrigerator for at least 30 minutes. If you have more time, let it marinate longer.
  2. If using wooden skewers, soak in warm water for 15 minutes to prevent them from burning. Heat a grill to medium-high. Thread the meat and vegetables onto the skewers. Place the skewers on the grill and brush with the reserved marinade. Turn the skewers until nicely browned on all sides and the meat is no longer pink, 10 to 15 minutes. Season with salt and black pepper before serving, if desired.

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