Shish Kabob Recipes Your Family Will Love!


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Pineapple Chicken and Veggie Shish Kabobs



1/2 Cup Unsweetened Pineapple Juice
1/4 Cup Canola Oil
1/3 Cup Bragg Liquid Aminos (or other refined sugar free/low sodium soy sauce)
1 tsp Freshly Minced Garlic
1 Small Ripened Pineapple Cut into Cubes
4 Chicken Breasts Cut into Cubes
1 Large Onion
1 Cup Button Mushrooms
1 Large Red Bell Pepper Sliced


  1. Begin by cutting the chicken, vegetables, and fruit into 1-2 inch cubes for a quick and even cooking. In a small bowl, whisk together oil, pineapple, liquid aminos and minced garlic.
  2. Marinade chicken (beef or shrimp) in the fridge for 1-2 hours.  When preparing Shish Kabobs to be grilled, one extremely important step (that is so simple but easily forgotten) is soaking the skewers! You must soak the skewers for about 30 minutes in warm water to prevent them from catching on fire (kinda critical) while cooking on the grill.
  3. Once the skewers are finished soaking in the warm water and your protein is marinated, it is time to skew!  Place all of the ingredients onto the skewer in your preferred order. When finished skewing, it’s time to cook!
  4. Grill Kabobs until the meat is thoroughly cooked (about 20 minutes).
  5. Serve with brown or basmati rice.

View the full recipe here!

Rosemary Ranch Chicken Kabobs




  1. In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes. Place chicken in the bowl, and stir to coat with the marinade. Cover and refrigerate for 30 minutes.
  2. Preheat the grill for medium-high heat. Thread chicken onto skewers and discard marinade.
  3. Lightly oil the grill grate. Grill skewers for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.

View the full recipe here!




  • 4 14-inch metal skewers
  • 2¼-inch Boneless Rib Eye Steaks, about 1 pound, cut into 16 pieces
  • 1 green bell pepper, cut into 8 pieces
  • 16 white button mushrooms
  • 8 red grape tomatoes
  • 8 yellow grape tomatoes
  • ½ yellow onion
  • 3 garlic cloves, chopped
  • 3 Tablespoons olive oil
  • Coarse salt
  • Freshly ground black pepper
  • 2 to 3 fresh or dried herbs of your choice; rosemary, oregano, marjoram, or thyme
  1. Season the streaks with coarse salt and fresh ground black pepper to taste. Cut each steak into eight 1 inch by 1 inch pieces per steak. Cut around any fat. Set aside.
  2. Cut the green pepper into 8 equal pieces. With a wet paper towel wipe off the fresh mushrooms. Rinse the tomatoes. Cut the onion into 8 pieces.
  3. In a small bowl combine the garlic, olive oil, salt and pepper with your choice of herbs, ¼ teaspoon each. Mix. This is the marinade.
  4. Place the meat and veggies in a dish and pour the marinade over top and toss with your hand to coat. Take one skewer at a time and start with a piece of meat, green pepper, mushroom, red or yellow tomatoes, onion, then repeat 4 times. Start over with another skewer.
  5. Preheat the BBQ grill to medium high heat. Take a paper towel and fold it into fourths. Drizzle with olive oil and run it over the grate to oil it. Place the skewers on top of the BBQ grate and grill turning often for 10-12 min. Cover the grill every time after you tun the skewers. Serve immediately.
  6. Variations: Toss meat and veggies with olive oil, coarse salt and freshly ground black pepper.
  7. Chicken Variation: Use 1 lb. boneless/skinless chicken cut up, and marinate in a re-sealable bag with the following sauce at least 2 hours before grilling.
  8. Sauce: ¼ cup soy sauce.; 2 Tablespoons lemon juice; 2 cloves minced garlic; 1 teaspoon fresh minced ginger; ¼ teaspoon dried ginger; ⅛ teaspoon dry mustard. Reserve marinade. Use the same veggies as above only adding in green or red bell pepper and fresh pineapple chunks. While grilling brush with marinade and grill for 15-20 min. turning often. Serve over Jasmine Rice



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