Summer Kebabs

Lou Kostura


I love beef, wife loves chicken, and we both love our veggies. I make these kebabs usually in the summer, however they would be great any time of year. One thing I do though is cook the meats and veggies separately, so as not to overlook the veggies and turn them to mush. You can do these with fish, shrimp, mix and match you veggies. This is what I happened to have in the fridge at the time

★★★★★ 2 votes
30 Min
25 Min


1 1/4 lb
beef tenderloin cubed into 1 inch pieces
1 1/4 lb
chicken thighs, skinless and boneless, cubed into 1 inch pieces
red bell pepper
green bell pepper
red onion
1/2 lb
crimini mushrooms
grape tomato's
1/3 c
olive oil, extra virgin
8 clove
garlic, minced
1 tsp
greek seasoning
1 tsp
mrs. dash seasoning ( original )
1 Tbsp
worcestershire sauce
salt and pepper
bamboo skewers

How to Make Summer Kebabs


  • 1Cube beef, marinade in Worcestershire and mrs. Dash, salt and pepper for 10 minutes then thread onto soaked bamboo skewers
  • 2Cube chicken thighs, marinade in olive oil, garlic, salt, pepper, and Greek seasoning for 10 minutes then thread on soaked bamboo skewers
  • 3Cut veggies into roughly same size pieces, skewer alternating veggies, when all are skewered brush with mixture of remaining olive oil and minced garlic. Salt and pepper.
  • 4Heat grill to medium high, sear chicken skewers then move to indirect heat. Cook about 10 minutes until done remove and wrap in foil.
  • 5Cook veggies over medium high heat until desired done ness, I like to leave some crunch. Remove from heat
  • 6Turn grill to high or if using charcoal cook over direct heat, cook beef about 3-5 minutes for medium rare
  • 7Plate and enjoy

Printable Recipe Card

About Summer Kebabs

Course/Dish: Chicken, Beef, Other Main Dishes
Main Ingredient: Beef
Regional Style: American
Dietary Needs: Gluten-Free, Dairy Free
Other Tags: Quick & Easy, For Kids, Healthy