Tips for making the best grilled kabobs

Few things epitomize "summer" like the sizzle of kabobs on the grill. Whether you're hosting a backyard cookout or just craving something fresh and flame-kissed for dinner, kabobs are a quick, versatile option that delivers big flavor. But getting them just right takes more than skewering meat and veggies. Here's your go-to guide for mastering juicy, charred kabobs on the grill.

1. Choose the right skewers

Start with the basics: the skewers.

• Metal skewers are reusable and conduct heat, which can help cook food from the inside.

• Wooden skewers are inexpensive and readily available, but they need to be soaked in water for at least 30 minutes before grilling to avoid burning.

2. Cut ingredients uniformly

Consistent sizes mean even cooking. Aim for:

• Meat chunks should be about 1 to 1.5 inches thick. Larger cubes will take longer to cook and may result in burnt exteriors with a raw center.

• Vegetables like peppers, onions, eggplant and zucchini must be cut to match the meat's size.

3. Marinate for maximum flavor

A great marinade transforms your kabobs from basic to bold. Marinate proteins like chicken and beef for at least 30 minutes or up to 24 hours for maximum flavor. Avoid over-marinating seafood. 30-60 minutes is enough. You cal also marinate tofu and veggies like mushrooms, zucchini, and eggplant. These are the key components of a marinade:

• Acid (lemon juice, vinegar) to tenderize.

• Oil to keep things moist, help distribute flavors, and prevent sticking.

• Seasoning like herbs, garlic, and spices to amp up the taste.

Note: You can combine raw meat and vegetables in the same marinade if you're going to cook the vegetables to 165°F before eating, as is the case with kabobs.

4. Building your kabobs

You can either put meat and vegetables on separate skewers or on the same skewers. 

Separate skewers will help you manage cook times better. You can cook meat longer without burning your vegetables.

Same skewers are more visually appealing and easier to portion out, but it can lead to uneven cooking.

Regardless, choose ingredients that cook at a similar rate, such as onions, bell peppers, and zucchini.

5. Don't overcrowd

Overcrowding the skewers prevents proper airflow around each piece of meat and vegetable. By leaving a small 1/4-inch gap, heat can circulate more effectively, leading to more even cooking. This helps ingredients retain their moisture and results in tender, juicy kabobs.

6. Mind the cook time

Grill times vary depending on the ingredient:

• Chicken: 10–12 minutes or 165°F

• Beef/lamb: 8–10 minutes for medium or 135–145°F

• Shrimp: 5–7 minutes or opaque and firm

• Veggies: 8–10 minutes

Turn skewers every few minutes to cook evenly on all sides.

7. Finish with flair

Once your kabobs are off the grill, give them a finishing touch:

• A squeeze of lemon juice

• A brush of garlic butter

• A sprinkle of fresh herbs

Let them rest for a couple of minutes before serving so the juices redistribute.

8. Plate the kabobs

Arrange the kabobs neatly on a large flat surface like a ceramic platte or wooden cutting board.

Line the platter with garnishes life fresh herbs (mint, dill, parsley) to add color and aroma. Also, lemon wedges or great for color and a hit of acid.

Include several ramekins of dipping sauces, like tzatziki, chimichurri, garlic aioli, or harissa labneh.

Top with a touch of color like pomegranate seeds, crumbled feta, and a sprinkle of sumac or smoked paprika. These finishing touches enhance both visual appeal and flavor.

Grilled Kabobs with Citrus Garlic Marinade

Yield: Enough for about 6 people

Prep Time: 20 minutes (plus 2 - 24 hours marinating)

Cook Time: 15 minutes

Ingredients

For the marinade

• 20 garlic cloves
• 3 lemons, zest and juice
• 1/2 cup olive oil
• 2 Tablespoons Dijon mustard
• 2 Tablespoons dried oregano
• 2 teaspoons sweet paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Optional: 1/4 teaspoon red pepper flakes for heat

For the kabobs

• 2 pounds boneless, skinless chicken breast, cut into 1 1/2-inch cubes
• 6 bell peppers (red, yellow, or orange), cut into 1 1/2-inch pieces
• 1 large red onion, cut into 1 1/2-inch pieces
• Vegetarian option: Substitute halloumi or tofu for chicken

Directions

For the marinade

1. Combine all marinade ingredients in blender and blend until smooth. Pour into large bowl or zip-top bag. 
2. Add chicken and vegetables and mix to coat everything in marinade.
3. Cover and refrigerate for at least 2 hours or up to 24 hours.

For the kabobs

1. Thread chicken onto skewers. Thread peppers and onion on separate skewers. Leave about 1/4 inch between each piece to ensure even cooking.
2. Preheat grill to medium-high heat (about 400–425°F).
3. Grill kabobs for 10–12 minutes, turning every few minutes, until chicken is cooked through (internal temp registers 165°F).
4. Let kabobs rest for a couple minutes. Serve hot with dipping sauces, pita, and/or salad.