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How To Cook Shish Kabobs On The Grill

Grilled Beef Shish Kabobs (4 Servings)

  • Author: Bobby


  • 1 pound of beef sirloin top sirloin, or filet
  • 1 medium onion
  • 1 green pepper
  • 10 large white mushrooms
  • 1 red pepper optional
  • ⅔ cup of dry red wine (burgundy or pinot noir)
  • 1 teaspoon of salt
  • ½ teaspoon of sugar
  • ⅛ teaspoon of paprika
  • ⅛ teaspoon of black pepper
  • ⅛ teaspoon of garlic powder
  • ⅛ teaspoon of onion powder
  • 1 tablespoon of olive oil


  1. If you’ll be making use of bamboo skewers in your recipe, immerse them first in water and keep them there using a paper towel or a dish. Soak the skewers for 30 minutes. Using double skewers is advised because it makes the food easier to turn without any risk of the ingredients spinning around. Two bamboo skewers can be used, and an alternative is double prong skewers.
  2. Pour in the wine, sugar, paprika, salt, garlic powder, black pepper, and onion powder into a glass or stainless bowl big enough to contain the meat. Combine all of the ingredients for the marinade in the bowl .
  3. Cut the steak into cubes that are 1 inch to 1½ inch thick. Toss the steak cubes into the marinade. Refrigerate the mixture of the marinade and the meat for 2 hours to allow the flavors to meld. Then, take it out of the fridge and allow it to come to room temperature. Allow 30 minutes for it to get to room temperature.
  4. The onion should be cut into two halves and then quartered. Remove the seeds from the green pepper by cutting them open. Pepper should be cut into 1-inch squares (or as close a shape to squares as possible). The mushrooms can be left whole, but we recommend cutting them in half for larger mushrooms. You can also marinate the vegetables in Italian dressing.
  5. Now it’s time to skewer the meat. Alternating onions and peppers while cooking the meat is an excellent idea because they both contribute a lot of flavors. You can also put some mushrooms on the skewers from time to time. The mushrooms will go well with the onion, peppers, and beef.
  6. Brush a bit of oil on the meat and veggies on the skewers after assembling the kabobs; do this to prevent them from sticking.
  7. If using gas, preheat the grill for 10 minutes on high before cooking. It’s better to use real hardwood charcoal when cooking over coals. Put in sufficient coals that can cook for 10 to 15 minutes over high heat.
  8. Place the kabobs immediately over the fire or embers on the hot grill. Because you’ll be cooking on direct heat, keep the lid of the grill open.
  9. Grill the beef shish kabobs for 10 to 12 minutes, turning the skewers every 4 minutes in 90 degrees, until the meat gets done to your liking.
  10. Before serving, take the kabobs off the grill and leave them to rest for about 3 to 4 minutes.

Shish kabobs taste absolutely delicious when cooked in this manner, and the cooking process is quite quick and easy as long as you follow the right cooking instructions. If you’d like more recipe ideas for shish kabobs on the grill, then we recommend that you check out this video recipe.