Kabobs

This highly-rated homemade kabob recipe features tender chicken, flavorful beef, and a vibrant mix of veggies.

Kabob Ingredients

Here’s everything you’ll need to make this popular kabob recipe:

• Sauces: The marinade starts with a sweet-savory mixture of teriyaki sauce and honey. 
• Seasonings: Garlic powder and ground ginger give the marinade loads of bold flavor. 
• Meat: These meaty kabobs call for both chicken breasts and a pound of beef sirloin. 
• Vegetables: You’ll need bell peppers, sweet onions, and whole fresh mushrooms. 

How to Prepare Kabobs

Below, you’ll find the full, step-by-step instructions — but here’s a quick summary of what to expect when making homemade kabobs:

1. Prepare the marinade.
2. Marinate the meat and vegetables.
3. Thread the ingredients onto skewers.
4. Grill the kabobs over medium-high heat.

How to Store Kabobs

Store leftover kabobs in an airtight container in the refrigerator for up to four days. Reheat in the microwave or oven until the meat is warmed through.

Can Kabobs Be Frozen?

Yes, kabobs can be frozen — but it’s best to freeze them before grilling. Lay the uncooked kabobs in a single layer on a parchment-lined baking sheet, cover them, and flash freeze for at least three hours. Once frozen, transfer the kabobs to a freezer-safe container, and store them for up to three months. You can grill the kabobs straight from frozen.

Dinogo Community Tips and Praise

“I made these over a campfire while camping,” says Jim. “The whole family loved them! The longer you marinate them, the more delicious they get!”

“I made vegetarian kabobs by leaving out the meat and adding cherry tomatoes and zucchini slices,” says carolyng. “I followed the recipe for the sauce, marinated them overnight, and my guests were so impressed! I’ll definitely make these again soon.”

“I tried this recipe for a family cookout with over 20 people,” says JENLAUREN. “Assembling the skewers for such a large group was a bit time-consuming, but totally worth it! I got so many requests for the marinade recipe. This one’s definitely a keeper!”

Editorial contributions by Corey Williams

Ingredients

• ½ cup teriyaki sauce

• ½ cup honey

• ½ teaspoon garlic powder

• ½ pinch ground ginger

• 1 ½ pounds skinless, boneless chicken breast halves - cut into cubes

• 1 pound beef sirloin, cut into 1 inch cubes

• 2 red bell peppers, cut into 2 inch pieces

• 1 large sweet onion, peeled and cut into wedges

• 1 ½ cups whole fresh mushrooms

• skewers

Instructions

Collect all the ingredients.

In a large resealable plastic bag, combine teriyaki sauce, honey, garlic powder, and ginger. Add the chicken, beef, red bell peppers, onion wedges, and mushrooms, ensuring they are coated with the marinade. Squeeze out any excess air and seal the bag. Refrigerate for 4 hours to overnight.

Preheat the grill to medium-high heat and lightly oil the grill grates. Discard the marinade. Thread the meat and vegetables onto skewers, leaving small gaps between each piece.

Grill the skewers, turning occasionally, until the meat is fully cooked and the vegetables are tender, about 10 minutes.

From the Editor's Desk

Nutrition Facts (per serving)