Master the art of perfectly grilled shish kebabs with juicy, well-seasoned meat and tender charred vegetables. This recipe features herbed chicken, tenderized beef, and marinated vegetables cooked on separate half-skewers for optimal results.
sirloin steaksabout 6 oz each, 4 steaks total680 g
Worcestershire sauce75 g
soy sauce40 g
aged balsamic vinegar40 g
Dijon mustard30 g
agave syrup or honey35 g
portobello mushrooms2-3
eggplant1
zucchinimedium-large1
bell peppersassorted colors2-3
Steps
▶ Tap a timecode to jump to roughly that moment in the video.
1
Soak bamboo skewers in cold water for at least 30 minutes, then cut them in half lengthwise. Set aside.
2
Cut chicken breasts into roughly 1-inch cubes, yielding about 9–10 pieces per breast.
3
Combine chicken with olive oil, salt, black pepper, chili flakes, dried oregano, minced garlic, lemon zest, lemon juice, parsley, and thyme in a freezer bag. Seal, toss to coat, and refrigerate for 2 hours.
4
Jaccard the sirloin steaks 10–12 times each to tenderize, then cut into roughly 1-inch chunks, yielding about 5 pieces per steak.
5
Combine Worcestershire sauce, soy sauce, aged balsamic vinegar, salt, black pepper, Dijon mustard, olive oil, and agave syrup. Place beef in a freezer bag, add two-thirds of the marinade, seal, toss, and refrigerate for 2 hours.
6
Clean portobello mushrooms and cut into chunky cubes; slice eggplant into large cubes. Combine mushrooms and eggplant in a freezer bag with the remaining beef marinade and refrigerate for 2 hours.
7
Cut zucchini into ¾-inch-thick coins, then halve them. Trim bell peppers, remove the white ribs, and cut into rectangular chunks. Toss zucchini and peppers with olive oil, salt, and black pepper; let sit for 10 minutes.
8
Thread 5 pieces of marinated chicken onto each 6-inch skewer; repeat with beef. You should have 8 skewers total (4 chicken, 4 beef).
9
Thread vegetables onto skewers, alternating zucchini, red bell pepper, marinated portobello, orange bell pepper, eggplant, red bell pepper, mushroom, orange bell pepper, and finishing with zucchini. Make 8 skewers total.
10
Preheat grill to its highest setting for at least 5 minutes until very hot.
11
Place all 4 chicken and 4 beef skewers on a well-oiled grill. Close the lid and cook for 4–5 minutes.
12
Flip the skewers and cook another 4–5 minutes. Check for char at 2 minutes and move steaks to hotter side of grill if needed.
13
Check internal temperature: beef should reach about 130°F (54°C) for medium, and chicken should reach 150°F (65°C). Add 2–3 more minutes for chicken if needed.
14
Place vegetable skewers on the grill and cook for 10–12 minutes total, flipping halfway through, until charred on the outside and tender throughout.
15
Remove all skewers from the grill and rest briefly before serving.
PrimedTableBETA
