These shish kebabs are perfect for Summer!
Serves 2-3. Time: Prep 15 min, Marinate: at least 1 hour preferably more, Cook 20-25 min.
*Note*
- All kebab ingredients should be cut into relatively similar size pieces to ensure even cooking on the grill.
- Another great tip is to put the different types of meats and/or veggies on different kebabs as an added measure to ensure even cooking.
- Marinate each ingredient in separate plastic bags, that way its easier to assemble the kebabs after marination.
Ingredients
Kebabs
- 2 Chicken breasts, cut into even cubes
- 1 Red bell pepper, cut into even pieces
- 1 onion, quartered
- 10-12 mushrooms, cut in half or left whole
- 1 zucchini, cut into even discs
- 10 asparagus, tough lower end removed
Marinade
- 1/3 cup light olive oil
- 1 tbsp apple cider vinegar
- 1 tbsp red wine vinegar
- 1 tbsp lemon juice
- 8 garlic cloves, fine chopped
- 1 tbsp simple syrup, more to taste
- 1/4 cup Italian dressing
- 1 tsp salt, to taste
- 1 tbsp pepper, or to taste
- 1 tsp Ms Dash
- 1 tsp blackened seasoning
- 1 tbsp Siracha, to taste
Or just use your favorite marinade of choice~
Method
- Prepare marinade by whisking all ingredients with garlic. Place each ingredient in a separate plastic bag and divvy out marinade into each. Marinate for at least 1 hour, preferably more. If you are using wooden skewers, start soaking them in water (again, at least an hour.)
- After marination, assemble the skewers. Start the grill on medium-high heat and add meat first. Cook for approximately 5 min then add vegetable skewers to the grill. Cook another 5 minutes then lower temp to medium and cook another 10-15 minutes. You can check internal temp of meat to make sure it is cooked thoroughly (chicken temp is 165 degrees.) We added a skewer of marinated beef this time too (internal temp 135-140). Flip skewers every so often to ensure even grilling.
- After finished grilling, remove from skewers and dish up!
