Many people make kabobs on the grill in the summer but not all kabobs are created equal.  Just throwing some boring meat and veggies on a stick is just, well, boring.  I have seen people brush italian dressing on their kabobs and all I can think of is what a waste of kabobs!  I have been marinating my kabobs for years.  Try it you will never go back to boring kabobs.


Kabob Marinade:

1 cup vegetable or canola oil

1 cup soy sauce

1/2 cup honey

1/2 cup white wine vinegar

3 tablespoons Worcestershire sauce

1/2 teaspoon salt

1/2 teaspoon curry powder

2 teaspoons dry parsley flakes

1 teaspoon ground black pepper

1 -2 tablespoon fresh minced garlic

Put all of the ingredients into a glass canning jar and shake until well mixed.


Kabob Ingredients:

1 lb of chicken breasts- cut into 1 inch cubes

1 lb of sirloin beef- cut into 1 inch cubes

2 bell peppers- cut into 2 inch chunks

1 large onion- cut into 2 inch chunks

1 zucchini- cut into 3/4 inch thick slices

1 tray of fresh whole mushrooms cleaned and still whole

20 cherry tomatoes

1 can of pineapple chunks

1 can of canned potatoes


Cut 2 lb of meat chicken or beef  (or both) into 1 inch cubes

Cut vegetables such as peppers onions, zucchini  into 2 inch pieces

Use whole vegetables like mushrooms, cherry tomatoes, canned pineapple, canned potatoes, whatever you like on your kabobs.

Marinate the cubed meat in a little bit of the marinade.

Marinate the veggies in a little bit of the marinade.

Reserve some marinade for brushing and sprinkling on the grilling meat and veggies.



Most people use kabob sticks  to make kabobs but I don’t.  Are they really kabobs without the stick?  Well frankly I don’t care. Why don’t I like the sticks? First you have to individually create each kabob pretty with the perfect mix of veggies and raw meat.  Then meat cooks slower than the veggies, or the veggies are burnt and your chicken is still raw, or the cheesy wooden kabob sticks start on fire, and the meat falls into the coals, or you impale your hand on the sharp metal kabob sticks.  It is just too much trouble to use the dumb sticks.  This is why I love making my kabobs in grill baskets!  Go ahead and skewer them when they are fully cooked to serve them on a stick if you want.

Turn the grill on high and put two grill baskets on the grill to get hot.  Place marinated meat in one and marinated veggies in the other.   I usually cook the beef separate from the chicken to make sure that the chicken is cooked through.  I usually cook the stuff that takes the longest first and then put it in a covered glass container to keep it warm.  As the veggies cook I keep drizzling marinade onto them to keep them very moist and flavorful.    Serve them hot right from the grill to the patio table and enjoy!