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Cooking From Scratch - Homemade Shish Kabobs for the BBQ

Updated on July 7, 2009
On the grill, this is half the veggies.
On the grill, this is half the veggies.
Ingredients for the marinade.
Ingredients for the marinade.

Have you ever seen those little packages of shish kabobs at the grocery store? They are in the meat department. The ones I have seen usually contain four small skewers of a few bites of meat and three or four vegetables. They are incredibly pricey for what you are getting and wouldn't even feed half of my family. Lucky for me (and now you) I have a great recipe that costs about the same as the prepackaged stuff, but is much better and feeds three times as many people.

Marinated Steak Kabobs


1 cup chopped onion

1 cup vegetable oil

1/2 cup lemon juice

1/2 cup soy sauce

3 tablespoons Worcestershire sauce

2 teaspoons prepared yellow mustard

2 pounds of sirloin steak, cubed

2 large green peppers

2 large onions

box or bag of large cherry tomatoes


The first thing to do is chop all your veggies and meat. Cube the meat and then cut the two large onions and peppers into large chunks. Leave the tomatoes whole, they fit so nicely on the skewers. Once everything is layered into a large container or bowl you can make the marinade.

Start by sauteing the chopped onion in a little bit of oil. When the onions are clear remove from heat and add the lemon juice, soy sauce, Worcestershire sauce, mustard and the rest of the oil. Combine well (I use a whisk). Once mixed up, pour over the meat and veggies. This needs to soak overnight. I like to use a large Tupperware container and every time I open my fridge I give the container a good shake to get everything covered well with the marinade.

About 30 minutes before time to start grilling, remove the container from the fridge. This will take the chill off the food, so that your fingers don't freeze while putting everything on the skewers. This will be messy! But it is so worth it. I do my shish kabobs a little differently than most people. I group like items together. All the meat goes on a couple of skewers. All the tomatoes go on another couple of skewers and I combine the peppers and onions on yet two more skewers. Why? Because tomatoes take about 1/4 as long to grill as the meat does. If you mix everything together, your tomatoes are either burned or falling off by the time the meat is done.

While the shish kabobs are grilling you can do a couple of different things. You can either brush more marinade over the skewers while they are cooking, or you can boil the marinade on the stove for a couple of minutes. This makes it safe to eat and you can then pour it over rice or cous cous for a very delicious dinner. Yum!


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    • profile image


      6 years ago

      Great recipe. I'm definitely trying this next weekend. Here's some pictures of my chicken and peppers shish kabob:

    • RedElf profile image


      9 years ago from Canada

      Great recipe. I will have to try this one soon - am always on the lookout for good grilling recipes. Thanks!

    • Jenny30 profile image


      9 years ago from Canada

      I am so trying that on the BBQ tonight! And it is true it is very expensive to purchase the premade kabobs! I am so making it this way from now on! Thanks! Great article! I am new to hubpages so feel free to check out my hubs and leave a coment! Love to here some feedback!

    • mayhmong profile image


      9 years ago from North Carolina

      Oh la la la! I always wanted to know the secret behind making a great kabobs. I like the idea of dividing the tomatos from the meat. Now, if only I can get that grill clean and out soon. ;)

    • profile image


      9 years ago

      Did you read my menu plan ; ) ? Were having kabobs tonight for dinner. You are so right about those pre-packs - - -way too expensive. How hard is it to cut a pepper, open a can of pineapple, or rinse a mushroom? I will say that I buy stew beef for the kabobs when we do steak kabobs. The meat is pretty inexpensive and they are already cut up. We also love chicken and shrimp kabobs too.

    • advisor4qb profile image


      9 years ago from On New Footing

      OK I'll be right over!

    • Frieda Babbley profile image

      Frieda Babbley 

      9 years ago from Saint Louis, MO

      Yum! That's how my did makes it sometimes. The Worcestershire Sause and the soy and mustard really add great flavor.


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