Let's Talk Kabobs—and Grilling Mishaps

So, kabobs on the grill. Chicken, veggie, beef, whatever you fancy. (Or maybe even all three, because why not make it a party on a stick?) I first started making these because my brother-in-law kept bragging about his marinade—spoiler: it was just Italian dressing. Anyway, I figured I could do better, or at least tastier. Now, kabob night is kind of a running joke at my house because something always falls through the grill grates (usually a rogue cherry tomato, RIP). But honestly, that's half the fun. Oh! And fair warning: if you invite my cousin, he'll probably call them "kebabs" the whole night just to wind me up.

Why You'll Love This (Trust Me, I Make These a Lot)

I make kabobs on the grill when I want to look like I've put way more effort in than I actually have. My family goes nuts for these—especially when I let everyone pick their own combo (kids load up on beef, husband pretends he likes the bell peppers, you know how it goes). Plus, if you’re not great with timing (story of my life), kabobs are forgiving. Just pull off whatever looks done and keep the rest on. Oh, and when I'm too lazy to whip up sides? Kabobs are the side. Sneaky, right?

Grab These Ingredients (Substitutions Welcome!)

2 chicken breasts, cut into biggish chunks (I’ve used thighs before, actually juicier)
300g beef sirloin or flank, cubed (No beef? I once used lamb and it was surprisingly good. My grandma swore by ribeye, but honestly, you do you.)
2 bell peppers, chopped (any color, or those packs of mini ones when they’re on sale)
1-2 zucchinis, thick sliced (skip if you hate squash – I won’t judge)
1 red onion, in wedges (white works too, but red is sweeter and looks fancy)
8-10 cherry tomatoes (these always explode, but I add them anyway)
3 tablespoon olive oil (I sometimes just eyeball this; you’ll be fine)
Juice of 1 lemon (bottled is fine in a pinch, but fresh is better)
2-3 garlic cloves, minced (I use jarred garlic way more than I should)
1 tablespoon dried oregano (or a handful of fresh parsley if you’re feeling posh)
Salt and black pepper (I probably use more than is technically required...)
Wooden or metal skewers (I always forget to soak the wooden ones. Oops.)

How I Usually Make These (But Feel Free to Improvise)

Marinade time! Throw the olive oil, lemon juice, garlic, and oregano (plus salt and pepper—don’t skimp) into a big bowl or zip bag. Add your chopped chicken and beef, toss it all around, and let it sit for at least 30 minutes. Overnight is great but honestly, sometimes I only wait 20 minutes if I’m starving. (Procrastination, my old friend.)
Chop your veggies. Try to keep everything about the same size so they cook evenly. But if you don’t, just call it "rustic" and move on.
Skewer everything. This is where I usually sneak a taste (raw onion, don’t judge). Alternate meat and veggies, or make a few all-chicken or all-veggie ones for picky eaters. If you’re using wooden skewers, and you remembered to soak them—gold star. If not, just watch for a bit of extra crispiness at the ends.
Get that grill hot. Medium-high is my sweet spot, but if your grill runs a bit hot (like mine loves to do), just keep an eye out. Grease the grates, or spray them—don’t skip this or you’ll be chiseling kabob bits off later.
Grill 'em up. Lay the skewers across the grill, close the lid, and cook for about 10-12 minutes, flipping once halfway. Chicken should look opaque, beef however you like. I like a bit of char around the edges—reminds me of summer evenings as a kid. Don’t worry if it looks a bit weird at first, it always does, then suddenly it’s gorgeous.
Rest, then serve. Let the kabobs sit for a couple of minutes before you attack them. This is usually when someone in my house starts picking at the tray, but I say sharing is caring (sort of).

A Few Notes from My Many, Many Attempts

If you leave it in the marinade too long, the lemon can make the meat a bit mushy. (Yes, I’ve learned this the hard way.)
I used to crowd the skewers—now I give everything a bit of breathing room. The grill marks come out way nicer, and nothing steams instead of chars.
On second thought, I think these taste even better the next day, cold, straight from the fridge. Maybe that's just me?

Some Variations That (Mostly) Worked—And One That Didn’t

Swap the beef for shrimp if you want to keep things lighter. I undercooked them once though, so keep 'em on a separate skewer.
I tried adding pineapple chunks once. Tasted great, but the grill got a bit sticky—so beware.
Once, in a moment of madness, I used tofu instead of chicken. The tofu stuck to the grill and fell apart. I don’t recommend unless you really know your way around tofu.

Do You Really Need All This Equipment?

Skewers—obviously. But if you’re out of them, you can just toss everything in a grill basket. It’s not as photogenic, but it works.
A good grill brush helps, but I’ve used crumpled foil in a pinch too.
Tongs—because fingers and open flames don’t mix, usually.

Kabobs on the Grill – Chicken, Veggie & Beef

How Long Will These Keep? (Not That They Last Here)

Technically, you can keep leftovers in the fridge for up to 3 days. But honestly, in my house it never lasts more than a day—someone always grabs a midnight snack. If you have a lot, you can freeze them, but I think the veggies go a bit mushy after thawing.

What Goes With These? My Go-To Serving Ideas

I like serving kabobs with a bowl of fluffy rice (sometimes I cheat and use microwave rice), or just plop them on a pile of salad greens with a splash of extra lemon. My aunt insists on tzatziki every time—store-bought or homemade, up to you. We also sometimes do a little flatbread on the side, especially if I’ve misjudged how hungry everyone is.

Pro Tips (from My Many Mistakes)

Don’t rush the marinating—even if you’re running late—because I once skipped it and the meat came out dull and kinda grayish. Not my finest hour.
Don’t overload the skewers. I know, it’s tempting, but then everything cooks at a snail’s pace.
Actually, I find it works better if you keep the beef and chicken on separate skewers. They cook at different rates and nobody wants dry chicken or chewy beef.

FAQ—These Are Real Questions, I Swear

Do I have to use a grill? Nope! You can use a grill pan or even your oven broiler. The taste is a bit different, but it’ll still do the job (check out Serious Eats’ tips for more ideas if you’re stuck indoors).
Can I prep these ahead of time? Yeah, you can skewer everything the night before. Just cover and chill. But if you do, give them a good toss before grilling so nothing sticks.
What’s the best marinade? Honestly, I mix it up. Sometimes I use bottled stuff (like Italian dressing—it’s not cheating!). But my go-to is olive oil, lemon, and heaps of garlic.
Can I make these gluten-free? Absolutely—just watch those store-bought marinades and any bread sides.
Why do my veggies fall off the skewers? Hah, happens to the best of us. Try a chunkier cut or double-skewer method (not that I always remember...)

Anyway, hope you give these kabobs a whirl next time the grill’s calling your name. And if you end up with a few casualties through the grate, well, consider it an offering to the barbecue gods. Happy grilling!

Kabobs on the Grill – Chicken, Veggie & Beef