Shish Kabob

Shish Kabob

Learn how to make shish kabobs, also spelled “shish kebabs,” with this easy shish kabob recipe. A flavor-packed marinade made from basic pantry staples makes these steak kabobs unbelievably juicy and delicious–perfect for your summer BBQs!

Steak kabobs with bell peppers and onions served on platter

Shish kabobs, hot off the grill with a fresh tomato and cucumber salad and Mediterranean dips like baba ganoush, tzatziki, and hummus is my idea of the perfect summer party.

In the Middle East and the Mediterranean, shish kabobs are synonymous with gathering together to enjoy a meal. I love to make skewers with whatever looks best at my market, whether it’s chicken, shrimp, lamb, or pork, to vegetables like Brussels sprouts.

This shish kabob recipe uses an aromatic spice rub packed with warming Mediterranean spices like nutmeg, allspice, and paprika. Red wine and lemon add depth, and the meat tenderizes as it soaks—allow a few hours to marinate in your fridge for the best results.

Ingredients for beef kabob recipe

Shish Kabob Ingredients

We build big flavor with a homemade spice rub made with what’s likely already in your spice drawer. Here’s what you’ll need:

  • Spices: Garlic powder, nutmeg, green cardamom, allspice, smoked paprika, salt, and pepper.
  • Vegetables: Bell peppers and red onions, or seasonal items like zucchini or cherry tomatoes.
  • Meat: I use beef tenderloin, but top sirloin or another steak cut works too. Marinate tougher cuts overnight.
  • Lemon: Adds brightness to balance the richness of the meat.
  • Olive oil: Tenderizes and enriches the meat, use a high-quality variety.
  • Red wine: Use a dry red wine for the marinade.
Beef shish kebab on large platter with parsley garnish

Best Meat for Shish Kabobs

The best cuts for shish kabobs are tender and flavorful, like beef tenderloin or sirloin. Avoid tough cuts like chuck steak.

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