Shish Kabobs

May, 14th 2022 By Recipes by Sugar
Recipe Credit: Family friend Cassie
Shish Kabob Plated

Shish Kabobs is the perfect Summer recipe. Fresh pineapple, peppers and onions out of your garden, it does not get much better than that. When I first had this recipe, I wondered how all of the ingredients would go together. I was very surprised by the flavor. The pineapple gives off a nice sweet acidic taste, while the peppers give a bit of spice to it. The mushrooms really absorb all the flavors. This recipe does take a bit of prep work and assembly, but man it is worth the flavors! This is the perfect recipe for a kid to help assemble and even learn about patterns while helping!

Ingredients for Shish Kabobs

  • 1 lb top sirloin, cubed
  • 1/4 cup Worcestershire sauce
  • 1/4 cup red wine vinegar
  • 2 tablespoons vegetable oil
  • 2 tablespoons soy sauce
  • 2 tablespoons ketchup
  • 1/4 teaspoon onion salt
  • 1/8 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • Button mushrooms
  • Onion, thick sliced
  • Green pepper, thick sliced
  • Pineapple chunks

Utensils Needed

Directions for Shish Kabobs

Prep Time: 15 minutes, marinade overnight / Cook Time: 10 – 15 minutes

  1. In the gallon Ziploc bag dump, Worcestershire sauce, vinegar, oil, soy sauce, ketchup, onion salt, garlic powder, and pepper. Mix well.
  2. Using the scissors or a knife, cut steak into 1 inch cubes and place in bag. Shake around.
  3. Place in the fridge and let marinade overnight, up to 24 hours.
  4. After marinating meat, cut onion, pepper, and pineapple into square pieces to fit onto a skewer.
  5. Grab the meat out of the fridge and assemble the kabob however you would like. I usually start with an onion and end with an onion.
  6. Place the kabobs on the grill. I usually cook around 450 degrees. I turn them 3 – 4 times.
  7. Once steak is done to your liking, remove from grill and serve.
Shish Kabobs Marinade
Shish Kabobs Raw
Shish Kabobs Veggies

Variations

  • Can use any type of pepper. Jalapenos may give it some heat.
  • I am not a fan of onion, peppers, or grilled Pineapple. I had this recipe on the menu to make one night but had no pineapple or mushrooms. They just did not taste right that night. I think the Pineapple really adds to the flavor of these.
  • In the plated picture, there are no grill marks. I needed to get these kabobs cooked and it ended up storming that evening. I cooked them in the oven at 400 degrees for around 25 minutes.
  • You can use canned or fresh pineapple.