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How to Make Kabobs

By Betty Crocker Kitchens
Created January 10, 2017
Follow these tips for grilling, making marinades, and what vegetables to use for kabobs.
Beef Kabobs

Grilled kabobs—whether beef, chicken or seafood—are a hit at any barbeque because they’re simple to cook, and fun and easy to eat. Plus, the possibilities of what goes on a kabob are endless, from pineapple to green pepper to mushrooms. Here are some tips about the best ways to make this grilled favorite and what to include. 

Skewers
You can use wooden or metal skewers that are 10 to 12 inches long. Soak wooden skewers in water for at least an hour to prevent burning, and wrap the ends with a small piece of aluminum foil. 

Meat 
Depending on your taste, you can use steak, beef, chicken or shrimp on your kabobs. Just remember, each cook at different times: 

  • Beef - About 15 to 20 minutes 
  • Chicken - About 8 to 10 minutes 
  • Shrimp - About 4 to 7 minutes 

Fruits and Vegetables
The fruits and vegetables you use on your grilled kabobs can run the gamut depending on the flavor you’re going for. 

  • For a citrus flavor with shrimp, try pineapple, orange bell pepper and green onions. 
  • Use mushrooms and a bell pepper for teriyaki beef kabobs. 
  • Cherry tomatoes, squash, mushrooms and bell pepper go great with grilled Caesar beef kabobs. 

Marinades 
Preparing a marinade is a great way to add extra flavor to your grilled kabobs. 

  • Our herb marinade goes great with beef kabobs. 
  • To add a Mediterranean flavor to chicken kabobs, try our rosemary-lemon marinade. 
  • Give shrimp kabobs a citrus twist with our pineapple-lime marinade. Marinate your meat and vegetables in two separate plastic sealable bags. Refrigerate for 3 hours or overnight, but no longer than 24 hours. Save some marinade to drizzle over the grilled kabobs before serving. 

Grilling 

  1. First, cut the meat and vegetables into 1-inch to 1 ¼-inch pieces. 
  2. Next, alternate vegetables and meat when threading the pieces on the skewers. HELPFUL HINT: If your vegetables and meat require different cooking times, it can be easier to have separate kabobs for each. 
  3. Grill the kabobs over direct, medium heat. 

Beef - Cook 4 to 6 inches from the heat for 15 to 20 minutes. Turn frequently, until the beef is no longer pink. Chicken - Grill for about 8 to 10 minutes or until it’s cooked through or slightly charred. 

Shrimp - Cook until pink for around 4 to 7 minutes. 

Vegetables - Cook until crisp-tender. 

Don’t Forget the Sides 

Try one of our Suddenly Salads to serve with your grilled kabobs. Or, try this quick, easy Greek Tossed Pasta Salad or Crunchy Asian Pasta Salad.