Shish Kabobs Grill Recipe

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. Place into a very large mixing bowl.
Either start the charcoal grill or the preheating of the oven.
Preparing the Vegetables and Skewers
If using bell peppers, cutup in 8 pieces, discarding the seeds and interior contents.
If using (yellow and/or green) squash, you can optionally peel 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.
If using mushrooms, rinse them off rather well and place them into the bowl.
Prepare a measuring cup with the oil and seasonings. Then, pour the mixture over the cutup food items. Toss/mix everything to become coated.
Prepare each skewer with meat and vegetables. Usually, you 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.
Now, perform only 1 of the following cooking options.
Cooking Option 1: If 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 (400-450°F) on direct heat for about 2 minutes to sear, turned once, and repeat. Manage any flare-ups for any needed adjustments.
Move the skewers to indirect heat for the remainder of time for about 25-30 minutes with the grill lid closed. Maintain a temp of about 350-425°F. For kettle grills, the top and bottom vents should remain open to the point of maintaining that recommended temp. Remove skewers when meat is done (can check by tearing or cutting into a piece).
Cooking Option 2: If 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.
After Cooking - SERVE the Shish Kabobs
Serve the Shish Kabobs. To eat, hold the skewer tip to the plate, use a large serving fork and push off about 1/4 of the food items from the skewer end. Then, repeat the process until the skewer is emptied.

Equipment

Ingredients

Main Ingredients

Seasonings & Oil in a Measuring Cup

Instructions

Reference