shish kabob marinade recipe

Written ByJenny Smyth Posted on
shish kabob marinade recipe
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The Best shish kabob marinade recipe

I’ve been making shish kabob marinade recipe for years, and it’s always a hit with my family. The dish originated from the Middle East and Central Asia, where it was made with skewers of meat and vegetables.

The marinade is what makes this dish truly special – a combination of olive oil, lemon juice, garlic, and herbs that adds so much flavor to the meat and vegetables. When I’m cooking for a crowd, I love making shish kabobs because they’re easy to serve and everyone gets a little bit of everything.

My kids love helping me thread the skewers with chicken, beef, and vegetables. We always have a big plate of shish kabobs at our family gatherings and everyone raves about them.

The best part is that this recipe is so easy to make and customize to your taste. I’ve tried different combinations of herbs and spices, but the classic mix of parsley, dill, garlic, and lemon juice is still my favorite.

This recipe is perfect for a quick weeknight dinner or a special occasion like a holiday party. Plus, it’s incredibly healthy – we’re talking lean protein, fresh veggies, and whole grains all in one delicious package.

Classic Shish Kabob Marinade

Classic Shish Kabob Marinade

4.9 from 1044 votes

This marinade infuses meat and vegetables with a savory blend of olive oil, lemon juice, garlic, and Mediterranean spices. It tenderizes the meat while adding bright, tangy flavor for perfectly grilled kabobs.

Prep Time10 mins
Cook Time12 mins
Resting Time0 mins
Total Time2 hours 22 mins
Servings: 6Cuisine: InternationalCalories: 180 kcal

🥘Ingredients

For the Marinade

1/2 cup olive oil
1/4 cup fresh lemon juice
1/4 cup red wine vinegar
4 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon dried oregano
1 tablespoon dried thyme
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon black pepper
1/2 teaspoon salt

👨‍🍳Directions

1In a medium mixing bowl, whisk together olive oil, lemon juice, red wine vinegar, minced garlic, and soy sauce until well combined.
2Add dried oregano, dried thyme, ground cumin, paprika, black pepper, and salt, then whisk again to fully incorporate the spices.
3Place your chosen meat or vegetables in a large resealable plastic bag or a glass dish.
4Pour the marinade over the ingredients, seal the bag or cover the dish, and turn to coat evenly.
5Refrigerate for at least 2 hours, or up to 8 hours for deeper flavor.
6Preheat your grill to medium-high heat, about 375-400 degrees F.
7Thread the marinated meat and vegetables onto skewers, leaving small gaps between pieces for even cooking.
8Grill the kabobs for 10 to 12 minutes, turning occasionally, until the meat is cooked through and vegetables are tender with slight char marks.

🔧Equipment

Mixing bowl
Whisk
Measuring cups and spoons
Large resealable bag or glass dish
Grill or grill pan

📊Nutrition Facts (per serving)

🔥Calories: 180 kcal🧈Total Fat: 18g💛Saturated Fat: 2.5g❤️Cholesterol: 0mg🧂Sodium: 480mg🌾Total Carbs: 4g🥦Dietary Fiber: 1g🍬Sugars: 1g🥩Protein: 1g

📝Notes

For best results, use fresh lemon juice and do not marinate longer than 8 hours to avoid the meat becoming mushy. This marinade works well with beef sirloin, chicken thighs, lamb, or firm vegetables like bell peppers and onions.

Watch Video Of How Classic Shish Kabob Marinade Works

This shish kabob marinade recipe is always a good idea for any occasion – whether you’re feeding a crowd or just want a quick and easy dinner at home. The key to success is making sure the meat is evenly coated with the marinade before grilling – trust me when I say it makes all the difference!

And don’t forget to serve with some crusty bread or over rice for a filling meal. Store any leftover marinade in an airtight container in the fridge for up to 3 days.

❓ Frequently Asked Questions About Shish Kabob Marinade

Q: What types of meat can I use in this recipe?

You can use any combination of meats you like – chicken, beef, pork, lamb – or go vegetarian with tofu or portobello mushrooms.

Q: Can I make this marinade ahead of time?

Yes! You can make the marinade up to 24 hours in advance and store it in the fridge until you’re ready to cook.

Q: How do I keep the meat from drying out on the skewers?

Make sure to alternate between meat and vegetables on each skewer so that everything has enough room to cook evenly.

Q: Can I serve shish kabobs as a main course or just as an appetizer?

This recipe is perfect for either – just adjust the portion sizes accordingly!

Q: Do I need to soak wooden skewers before grilling?

Nope! Just brush them with oil before grilling to prevent sticking.

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