Looking for the best grilled shish kabobs? Well, look no further. The beef in these are marinated in a homemade teriyaki sauce and they will blow your mind.
The conversation went something like this:
Me (to the fam): What do y’all want for dinner tonight? // Family: I don’t care. Whatever. // Me: **WHY DO I EVEN ASK?** Repeat that like 74 times a week. Yet… I never learn and still ask. I really wonder what would happen if I ever got a real answer. Time will tell, I guess.
So, I’m left at the dinner drawing board e’vry night. Amiright?
When the fam doesn’t care I strive for something super easy. But, super easy doesn’t have to mean taking a stroll back to your college days and heating up some ramen noodles in the microwave, *COUGH-COUGH*. When you’re a grown up it means making these!
Here’s what’s about to go down in making THE BEST GRILLED SHISH KABOBS my friends:
- Grape tomatoes: like gorgeously grilled tomatoes that create the ultimate flavor explosion in your mouth. They wrinkle up but burst into your mouth like the sweet vegetable candy you’ve been longing for all day.
- Grilled red onion: because they are pretty and provide just enough of an ONIONY punch. DELISH.
- Steak marinated in ginger honey teriyaki sauce: Then yeah. There’s this. Like. I. CAN’T. EVEN. The ginger and dry mustard in the sauce packs a delightfully scrumptious bite to the sauce while the honey, well, provides that sweet twang that you want in your life. You know you do.
- Bell peppers: G-L-O-R-I-O-U-S bell peppers. They create that wanderlust tender-crispy-crunch to the otherwise dainty-tender-everything-else.
- Mushrooms: like plump, juicy, get-in-your-mouth type mushrooms.
First, you want to get ya some steak from the store. Whatever is on sale is fine, but we like to use sirloin for our shish kabobs. It’s just what my momma taught me. Speaking of, this shish kabobs recipe is one I remember making with her all the time. And it was, and still is, one of my FAVES. Hence why they are THE best grilled shish kabobs. ;)
You want to marinate the meat for at least 30 minutes, but if you can remember the day before, or the morning of, then DO IT THEN! The longer the better. We like to use our ginger honey teriyaki sauce. It’s soooo much better than bottled, but bottled will do just fine if you’re in a hurry.
→ NO JUDGEMENT HERE ←
These shish kabobs aren’t just limited to the veggies we used (it’s just what I like on my steak shish kabobs). You can use anything your little heart desires. As long as it fits on the stick. Say it with me: *AS LONG AS IT FITS ON THE STICK*.
You’re gonna wash and cut those veggies to skewer-size, or what we like to call, bite-size pieces. They are just so darn ‘perdy’, aren’t they?
At this step (which is not pictured because at this point my hands were busy) – okay okay- I just forgot. I’m absent minded sometimes. Bless my heart.
Anyways, just pretend you see a grill with a flame at this point. Got it?
While the grill is heating up you are going to want to skewer all of your veggies and meat. This isn’t a science. Just DO IT. In any order that will make your skirt (or shorts, or pants, or…i think you get the point) fly up.
Tip: You’re gonna want to leave about half-a-thumb’s length on each end of the skewer so you can use tongs.
And yes, half-a-thumb’s length, is a real measurement. IT JUST IS.
Place all of the skewers on a baking pan (it’s just easier that way). Then salt and pepper those babies like it’s your job! Wait. It IS your job if you’re making the dinner. So salt and pepper away. Sprinkle some garlic powder over them skewers if you really wanna own your kitchen like-a-boss.
Before the grill ??
After the grill ??
Some things your momma would tell ya:
- Seriously- use any deliciously tender-crisp-sweet veggies you want.
- If using wooden skewers you are going to want to soak them bad boys in water. We just plug the good ‘ol kitchen sink up, fill with water, and throw in some sticks (we used 14 for this recipe). A good 30 min soak is sufficient but the longer the better. This keeps them from lighting and *keeping on fire*.
- If you ain’t got time to marinate your meat overnight, or even for a few hours, STILL MARINATE IT. At least for 30 minutes.
- Don’t be afraid to use salt and cracked pepper all up on those skewers.
And perfectly grilled shish kabobs begin in TEN, NINE, EIGHT…
The Best Grilled Shish Kabobs
Yield 14 skewers
These perfectly grilled shish kabobs will have your mouth bursting with flavor and leave your soul begging for more.
- About 2 lbs. steak (sirloin is a good choice), cubed into 1.5-inch pieces
- 1.5 cups Teriyaki Sauce
- 1 large red onion, cut into 2-inch pieces
- 3 bell peppers (any color), cut into 2-inch pieces
- 1 pint of grape (or cherry) tomatoes
- 16 ounces of whole mushrooms, cut in half if large
- 12-18 wooden skewers, soaked in water for 30 minutes
- Marinate the steak in teriyaki sauce.*
- Preheat grill on high for 5 minutes (or until 600° F).**
- Turn grill to medium-low.
- Place the kabobs on grill, leaving space between them. Close lid.
- Grill kabobs (with grill closed) for 2-4 minutes per side, turning 1/4 rotation with tongs, for a total of 8-16 minutes, or until meat is cooked to desired doneness.***
- Let rest for 3-5 minutes.
- Serve immediately.
* marinate steak for at least 30 minutes. For best flavor marinate 8-24 hours. ** if you don't have a grill, heat broiler in oven on high for 5 min and follow rest of instructions. *** time varies due to grill and/or oven and desired doneness of steak.
Courses Main Dish
Show me how you chef like-a-boss. Snap a pic and hashtag it #sodamndelish when you make this. I’d ❤️ to see!