The short answer: a classic shish kabob is 1-inch cubes of marinated beef sirloin or lamb threaded on skewers with peppers and onions, then grilled over medium-high heat for about 8–10 minutes, turning every few minutes, until the meat reaches 145°F and rests 3 minutes.
- Key numbers: 2 lb meat serves 6 · marinate 2–8 hours in the fridge · 1-inch cubes · beef/lamb 145°F, chicken 165°F
- Top moves: cut even pieces, soak wooden skewers 30 minutes, leave a little space between pieces, and grill meat and vegetables on separate skewers for even cooking
- Save it: get the free recipe book starter pages (we email it to you), or plan a cookout with the Meal Planner & Grocery List ($3.99)
Our picks for shish kabob
Starter pickPrintables
Meal Planner & Grocery List
Weekly meals, a grocery list sorted by aisle, and pantry and freezer inventories so you shop once and waste less.
Printables
Family Recipe Binder
Section dividers, four recipe page layouts with room for the family story, 4x6 and 3x5 cards and a conversion chart - print it or type into the fillable version.
Save 38%Bundles
Holiday Season Bundle
Plan Christmas, save for it all year, and host without the January money hangover.
Prep time: 10 minCook time: 10 minTotal time: 2 hr 53 minServings: 6 servingsTotal includes 2 hr 33 min of resting, chilling or rising.
Times and temperatures were checked November 12, 2026, against FoodSafety.gov and FDA guidance. The sections below cover the marinade, beef, chicken, shrimp and veggie kabobs, grill and oven times, and what to serve with them.
Shish kabob ingredients (6 servings, about 12 skewers)
| Ingredient | Amount | Notes |
|---|---|---|
| Beef top sirloin or boneless leg of lamb | 2 pounds | Cut into 1-inch cubes, trimmed of thick fat |
| Bell peppers (mixed colors) | 2 | 1 1/2-inch pieces |
| Red onion | 1 large | Wedges, 2–3 layers thick |
| Zucchini | 1 medium | 1/2-inch half-moons |
| Cherry tomatoes or mushrooms | 1 pint / 8 oz | Whole |
| Skewers | 12 (10–12 inch) | Soak wooden ones 30 minutes |
Garlic-lemon kabob marinade
| Ingredient | Amount |
|---|---|
| Olive oil | 1/3 cup |
| Fresh lemon juice | 1/4 cup (about 2 lemons) |
| Garlic, minced | 4 cloves |
| Dried oregano | 2 teaspoons |
| Ground cumin | 1 teaspoon |
| Smoked paprika | 1 teaspoon |
| Salt | 1 1/2 teaspoons |
| Black pepper | 1/2 teaspoon |
Whisk it together and set aside 3 tablespoons in a separate jar before adding the meat. The FDA's outdoor food safety guide says to reserve marinade for basting or sauce before it touches raw meat, and not to reuse marinade that held raw meat unless it's boiled first.
Making shish kabobs
- Cube and marinate. Cut the meat into even 1-inch cubes, toss with the marinade in a zip-top bag or glass dish and refrigerate for 2 to 8 hours. The FDA says to marinate in the refrigerator, never on the counter or outdoors.
- Prep the skewers. Soak bamboo skewers for 30 minutes. Cut the vegetables, toss them with a spoonful of the reserved marinade and a pinch of salt.
- Thread. Thread the meat with a little space between pieces so heat reaches every side. For the most even cooking, put vegetables on their own skewers.
- Grill. Heat the grill to medium-high (about 400°F to 450°F) and oil the grates. Grill beef or lamb 8–10 minutes, turning every 2–3 minutes. Vegetables take about 8–12 minutes.
- Check and rest. Use a thermometer in the center of a cube: 145°F for beef, lamb and pork, then rest 3 minutes, per FoodSafety.gov. Move cooked kabobs to a clean platter, not the one that held raw meat.
Kabob variations and cook times
| Kabob | Best cut | Marinate | Grill time (medium-high) | Done at |
|---|---|---|---|---|
| Beef shish kabob | Top sirloin, tenderloin | 2–8 hours | 8–10 minutes | 145°F + 3-minute rest |
| Lamb shish kabob | Boneless leg | 2–8 hours | 8–10 minutes | 145°F + 3-minute rest |
| Chicken kabobs | Boneless thighs or breasts | 2–6 hours | 10–14 minutes | 165°F |
| Pork kabobs | Pork tenderloin or loin | 2–6 hours | 10–12 minutes | 145°F + 3-minute rest |
| Shrimp kabobs | Large shrimp, peeled | 15–30 minutes | 4–6 minutes | Pearly and opaque |
| Veggie kabobs | Peppers, onion, zucchini, mushrooms | 30 minutes | 8–12 minutes | Tender with char |
Chicken kabobs tip: thighs stay juicier than breasts on a hot grill. For a Greek-style version, use our Greek chicken marinade and serve with tzatziki. For shawarma flavors, see chicken shawarma.
Oven kabobs (no grill)
No grill or it's too cold to cook outside? Bake kabobs on a foil-lined sheet pan:
| Step | Beef or lamb | Chicken | Shrimp |
|---|---|---|---|
| Oven temperature | 425°F | 425°F | 425°F |
| Bake time | 15–20 minutes, turn once | 18–25 minutes, turn once | 6–8 minutes |
| Finish | Broil 2–3 minutes for char | Broil 2–3 minutes | Skip the broil |
| Check | 145°F + rest | 165°F | Opaque |
A grill pan on the stove over medium-high heat also works; cook in batches so the skewers aren't crowded.
What to serve with shish kabobs
- Grains: rice pilaf, cooked rice with herbs or couscous
- Bread: warm pita bread with hummus or tzatziki
- Salads: Greek salad, cucumber-tomato salad or potato salad
- Vegetables: grilled corn or roasted vegetables
Kabobs for a party
| Guests | Raw meat (6 oz each) | Skewers | Vegetables |
|---|---|---|---|
| 6 | 2 1/4 lb | 12 | 4 cups |
| 12 | 4 1/2 lb | 24 | 8 cups |
| 20 | 7 1/2 lb | 40 | 13 cups |
Thread the skewers the night before and keep them covered in the fridge. Set up a kabob bar with two proteins and two sauces, and serve alongside easy party food or a potluck spread. Keep raw and cooked food on separate platters, and refrigerate leftovers within 2 hours (1 hour above 90°F), per the FDA's outdoor guide.
Kabob troubleshooting
| Problem | Likely cause | Fix |
|---|---|---|
| Meat is tough | Lean or tough cut, overcooked | Use sirloin or thighs, pull at temperature |
| Vegetables raw, meat done | Pieces too small or different cook times | Separate skewers, bigger veg pieces |
| Food spins when turned | Round skewer | Use flat metal skewers or two parallel skewers |
| Skewers burn | Dry bamboo | Soak 30 minutes, shield ends with foil |
| Sticking to the grill | Grates not hot or oiled | Preheat 10–15 minutes, oil grates |
Plan kabob night on a budget
Chicken thighs, pork loin and vegetable-heavy skewers cost less than sirloin and lamb and still grill well. Plan the menu and list before you shop with meal planning on a budget, and find more grill-friendly mains in our chicken thigh recipes and BBQ chicken.
Keep your family's favorite marinade and cook times in the Family Recipe Binder ($6.99), and put kabob night on the weekly grid in the Meal Planner & Grocery List ($3.99). Hosting over the holidays? The Holiday Season Bundle ($15.99, $25.94 bought separately) includes the meal planner plus a Christmas budget and gift planner. See every bundle.
Frequently asked questions
What is a shish kabob? Shish kabob (also spelled shish kebab) is cubed, marinated meat grilled on skewers, often with vegetables like peppers and onions. The name comes from the Turkish words for skewer and grilled meat. Beef, lamb and chicken are the most common, and the same method works for shrimp, pork and tofu.
What cut of beef is best for shish kabobs? Top sirloin is the best value: tender, beefy and easy to cube. Tenderloin is more tender but costs more. Avoid stew meat, which comes from tougher cuts that need slow cooking and turn chewy on a hot grill.
How long should kabobs marinate? Marinate beef or lamb for 2 to 8 hours, chicken for 2 to 6 hours, and shrimp for only 15 to 30 minutes, since acid starts to break down seafood quickly. Always marinate in the refrigerator, not on the counter.
How long do you grill shish kabobs? Over medium-high heat (about 400°F to 450°F), 1-inch beef cubes take about 8 to 10 minutes for medium-rare to medium, chicken about 10 to 14 minutes, and shrimp about 4 to 6 minutes. Turn every 2 to 3 minutes and check the temperature with a thermometer.
What temperature should kabobs be cooked to? FoodSafety.gov lists 145°F with a 3-minute rest for beef, lamb and pork pieces, 165°F for chicken and other poultry, and 145°F for fish. Shrimp is done when the flesh is pearly and opaque.
Can you make kabobs in the oven? Yes. Bake kabobs on a foil-lined sheet pan at 425°F for about 15 to 20 minutes for beef and 18 to 25 minutes for chicken, turning halfway. For more char, finish them under the broiler for 2 to 3 minutes.
Do you need to soak wooden skewers? Soaking bamboo skewers in water for at least 30 minutes helps keep them from burning on the grill. Metal skewers don't need soaking and, if they're flat, keep food from spinning when you turn them.
Should meat and vegetables go on the same skewer? They can, but meat and vegetables often cook at different speeds. For even cooking, thread meat on its own skewers and vegetables on separate ones, or cut vegetables larger so they finish at the same time as the meat.
What do you serve with shish kabobs? Rice pilaf, warm pita, Greek salad, hummus, tzatziki, grilled corn or roasted potatoes all go well with kabobs. A simple cucumber-tomato salad keeps the meal light.
Can you reuse the kabob marinade as a sauce? Not as is. The FDA says to set aside a portion of the marinade before it touches raw meat if you want to use it as a sauce, and not to reuse marinade that held raw meat, poultry or seafood unless it's boiled first.
How many kabobs per person? Plan on 2 skewers per adult, or 5 to 6 ounces of raw meat per person, plus vegetables. For a party with lots of sides, 1 to 1 1/2 skewers per person is usually enough.
Free printable
Get organized for the new year: get the free 2027 planner
A 16-page printable 2027 planner with a year-at-a-glance page and monthly calendars with US holidays marked. You'll also get our weekly HomeBase email with simple planning and home organization tips.
