Gourmet Seasoned Shish Kabobs on Charcoal Grill
- 1½ lbs. boneless, skinless Chicken Breasts Usually 2 breasts. Alternate options: beef or pork
- 2 medium sweet onions
- 1 medium Squash green or yellow
- ½ lbs. mushrooms whole
- 2 medium tomatoes
- 1 bell pepper
Optional Marinade Ingredients
- Optional Marinade: 1/4 cup oil peanut or olive oil are best
- Optional Marinade: 3 Tbsp. Balsamic Vinegar
- Optional Marinade: 1 Tbsp. Garlic Powder
- Optional Marinade: 1 Tbsp. Onion Powder
Spices (mixed into a small cup)
Preparing the Meat
- Cutup the meat in large chunks as illustrated. As an example in cutting sizes, for chicken, you might get about 6-8 pieces per breast.
- THIS STEP ONLY IF MARINATING: Add the cutup meat chunks to a bowl for marinating. Then, add in the earlier listed "Optional Marinade Ingredients". Cover the bowl and place it in the fridge for about ½ to 1 hour. Then, discard the marinade.
- Either start the charcoal grill or the preheating of the oven.
- Place the cutup meat into a very large mixing bowl.
Preparing the Vegetables and Skewers
- Cut the bell pepper in 8 pieces, discarding the seeds and interior contents.
- Regarding squash, you can optionally cut off some of the exterior skin. Cut the squash in slices about ½ to ⅔ of an inch thick and add them into the bowl.
- After removing the ends, cut the tomatoes into 4 pieces and add them into the bowl.
- After peeling the onions, cut them into 4 pieces each and add them into the bowl.
- Rinse off the mushrooms rather well and place them into the bowl.
- Now, pour in the "Wet Ingredients" (oil & Worcestershire Sauce). Toss/mix everything to become coated.
- Make the spices mixture in a small container or bowl.
- Pour the spices mixture into the bowl of meat and vegetables and toss/mix everything to become reasonably coated with the spices.
- Prepare each skewer with meat and vegetables. Alternate 2 different vegetables and 1 meat chunk, and then repeat. After you've added about half the skewer, you'll want to pull them together. Leave at least 1-inch on the skewer end.
- As you prepare each skewer, place them onto a large (ungreased) baking sheet. This will be later inserted into the oven or carried outside to the grill.
- If you have any excess vegetables or meat, you can finalize them as a partial skewer.
- Now, perform only 1 of the following cooking options.
Cooking Option 1: On The GRILL
- Be conscious of the skewers heat and how it retains heat. Use an oven mitt or other heat protection every time you need to turn, grab, or hold a skewer.
- Initially, the skewers are placed on the hot grill on indirect heat.
- Next, close your grill top for about 6 minutes. For kettle grills, the top and bottom vents should remain open.
- Turn the skewers and, this time, place them on direct heat for approximately 4 minutes with the cover closed/on. Watch for managing any flare-ups for any needed adjustments.
- Now open/remove the grill cover. Turn the skewers about every 3 minutes until the meat is done. This may take a remaining total of about 12-15 minutes. Remove skewers when done.
Cooking Option 2: Broiling In The OVEN
- Preheat the oven broiler (make the temp around 425° to 450° Fahrenheit) and have a shelf in the middle.
- Be conscious of the skewers heat and how it retains heat. Use oven mitts or other heat protection every time you need to turn, grab, or hold a skewer.
- About every 3-5 minutes, turn the skewers so a different side is facing the top heat. This may be repeated about 4-6 times, until each "side" is browned or slightly browned a bit. It might take about 25-30 minutes total.
Overview of the Ultimate Shish Kabobs on Charcoal Grill
This particular recipe has been perfected over a 15 year period. It’s very flexible in that it can use any of 3 meat types: chicken, pork, or beef. This focuses on shish kabobs on charcoal grills. However, it also has guidance on those rainy or cold days for an indoor oven. And, it also has an option for a marinade. I rarely do the marinade for time’s sake but it’s definitely adds to this already superior flavor.
Frequent questions are answered and shish kabob grilling tips are given via the preparation and cooking instructions such as:
- Do you grill them on direct heat or indirect heat?
- Do you cover the grill or leave the top open?
- How long do you need to cook shish kabobs?
- How big do I cut the meat and vegetables?
- How do I serve a skewered meal?
- Can squash be included?
- Can it be cooked in an oven?
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