This top-rated homemade kabob recipe features tender chicken, juicy beef, and colorful veggies.
Kabob Ingredients
Here’s what you’ll need to make this top-rated kabob recipe:
- Sauces: The marinade starts with a sweet-savory mixture of teriyaki sauce and honey.
- Seasonings: Garlic powder and ground ginger give the marinade loads of bold flavor.
- Meat: These meaty kabobs call for both chicken breasts and a pound of beef sirloin.
- Vegetables: You’ll need bell peppers, sweet onions, and whole fresh mushrooms.
How to Make Kabobs
You’ll find a full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make homemade kabobs:
- Make the marinade.
- Marinate the meat and vegetables.
- Thread the ingredients onto skewers.
- Grill the kabobs over medium-high heat.
How to Store Kabobs
Store your leftover kabobs in an airtight container in the refrigerator for up to four days. Reheat in the microwave or oven until the meat is warmed through.
Can You Freeze Kabobs?
Yes, you can freeze kabobs – but it’s best to freeze them before you grill them. Simply arrange the uncooked kebabs in a single layer on a parchment-lined baking sheet, then cover and flash freeze for at least three hours. Transfer the now-frozen kabobs to a freezer-safe container and freeze for up to three months. Grill the chicken kebabs from frozen.
Allrecipes Community Tips and Praise
“Made these over a campfire while camping,” says Jim. “Family loved them! The longer they marinate, the better they are!”
“I made vegetarian kabobs, subtracting the meat and adding cherry tomatoes and zucchini slices,” according to carolyng. “I used the sauce as described in the recipe, marinated overnight, and enjoyed my guest's lavish praise. I will make this one again soon.”
“Tried this recipe for a family cookout of over 20 people,” says JENLAUREN. “Assembling the skewers for this large crowd was quite time consuming, but worth it! Received many requests for the marinade recipe. Definitely a keeper!”
Editorial contributions by Corey Williams
Ingredients
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½ cup teriyaki sauce
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½ cup honey
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½ teaspoon garlic powder
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½ pinch ground ginger
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1 ½ pounds skinless, boneless chicken breast halves - cut into cubes
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1 pound beef sirloin, cut into 1 inch cubes
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2 red bell peppers, cut into 2 inch pieces
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1 large sweet onion, peeled and cut into wedges
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1 ½ cups whole fresh mushrooms
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skewers
Directions
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Gather all ingredients.
Dotdash Meredith Food Studios
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Mix teriyaki sauce, honey, garlic powder, and ginger in a large resealable plastic bag. Place chicken, beef, red bell peppers, onion wedges, and mushrooms in the bag, coat with the marinade, squeeze out excess air, and seal the bag. Refrigerate for 4 hours to overnight.
Dotdash Meredith Food Studios
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Preheat the grill to medium-high heat. Lightly oil the grill grate. Discard marinade. Thread meat and vegetables onto skewers, leaving a small space between each item.
Dotdash Meredith Food Studios
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Grill skewers, turning as needed, until meat is cooked through and vegetables are tender, about 10 minutes.
Dotdash Meredith Food Studios
From the Editor
The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
Nutrition Facts (per serving)
| 304 | Calories |
| 13g | Fat |
| 21g | Carbs |
| 25g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 10 | |
| Calories 304 | |
| % Daily Value * | |
| Total Fat 13g | 17% |
| Saturated Fat 5g | 23% |
| Cholesterol 74mg | 25% |
| Sodium 623mg | 27% |
| Total Carbohydrate 21g | 8% |
| Dietary Fiber 1g | 4% |
| Total Sugars 19g | |
| Protein 25g | 50% |
| Vitamin C 33mg | 37% |
| Calcium 25mg | 2% |
| Iron 2mg | 12% |
| Potassium 478mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
