Cut into 1- to 1 1/2-inch-thick wedges, then into cubes before adding to a skewer.

How I Finally Got Kabobs To Cook Perfectly Every Time

Name: How to Grill Kabobs Perfectly
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 2 lbs chicken breast or beef; 1 onion; 1 bell pepper (any color); 1 zucchini; 1 kabob seasoning (or kabob marinade); 1/3 cup olive oil

Recipe

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Follow this recipe for meat and veggie skewers and all the tips to grill kabobs perfectly every time!

Kabobs or skewers, whatever you call them, getting them to grill just right isn't always easy. I've had my fair share of dry, overcooked ones, which is exactly why I'm sharing what actually works in this post and in a short video.

meat and vegetable kabobs threaded through skewers on a grill

Easy Kabobs on the Grill

In the summer, when temps go up, grilling helps me avoid heating up the house and fighting the AC. I usually mix meat and veggie kabobs, as I do in this post and in the short video. Both my family and readers love kabobs on the grill, which is why you’ll find easy how-to recipes for beef skewers, chicken kabobs, salmon kabobs, and veggie kabobs on this site.

Perfectly Grilled Kabobs

There’s not one trick that yields perfect kabobs, but a series of tips from start to finish, including:

Cut everything slightly bigger than the space between the grill grates.
Cut the proteins into even-sized pieces, about 1 inch, and the veggies big enough to poke through the middle of the skewer without falling out.
Grilling over medium heat will cook the skewers evenly.
If your grill has a temp gauge, grill between 350-375. High heat, around 400F, will burn the outside quickly, leaving the inside undercooked.
Cooking time will vary depending on the size and type of protein.
Meats, such as chicken and beef, will take 12-15 minutes (total), while fish and vegetables only need about 10 minutes.
Cooking to temperature will always yield the best results.
An inexpensive meat thermometer is the best investment for grilling. Cook chicken to 165F and beef or fish to 145F.

Preparing Kabobs

Wooden skewers will need to soak in water for 30 minutes before threading the ingredients and grilling the kabobs. Meanwhile, you marinate or season the meat and cut the veggies.

Cutting Veggies for Kabobs

Kabobs can handle just about anything that’s big enough to skewer. Here are some popular veggies (plus a few you might not think of) to mix with your proteins, along with how to cut and prep them for the grill.

Bell Peppers

Make sure to cut them into larger pieces, 1-inch squares, so they hold up during grilling.

Onions

Cut into ½-inch-thick rounds and skewer through the center to hold the layers together.

Mushrooms

You can skewer button mushrooms whole, halved, or sliced. Portobellos can be cubed and skewered.

Zucchini & squash

Cut into ½-inch-thick rounds so they hold their shape and don't get mushy.

Pineapple

Adds sweetness, and it caramelizes beautifully on the grill. Thread each chunk through the toughest part to prevent the piece from falling off the skewer.

Asparagus

Skewer a bunch of asparagus through skewers to prevent them from falling through the grates, or cut into 2-inch pieces and skewer between other ingredients.

Potatoes

They’ll need to be partially cooked (boiled for 10 minutes) so they're tender before grilling. Boil for about 10 minutes or microwave until just fork-tender, then skewer and grill to crisp up the edges.

Eggplant

Cut into 1- to 1 ½-inch-thick wedges, then into cubes before adding to a skewer.

Kabob Seasoning & Marinade

You can sprinkle dry seasoning over the protein, or mix it with a little olive oil in a small dish and use a brush to distribute it over the assembled skewers. If you have a little more time, even just 20 minutes, I recommend one of these delicious marinades.

How to Grill Kabobs

Here is what you need to know when you’re standing in front of your grill with assembled kabobs:

Preheat the grill to medium heat so it's hot and steady before adding the skewers.
Grease the grill grates or brush the skewers with oil before placing them on the grill to prevent them from sticking.
Grill the kabobs until the meat is done, flipping them over halfway through cooking. Veggies will often cook faster than proteins; that’s ok.

Do You Grill with the Lid Open or Closed?

Start grilling with the lid open to sear the kabobs for a few minutes, then close the lid to keep the heat in and cook them through evenly. When it's time to flip, open the lid, turn the skewers to sear the other side, then close it again to finish cooking. If using a charcoal grill with a vent, keep it slightly open to maintain airflow and keep the coals hot.

How to Keep Ingredients From Falling Off

Cut ingredients into larger, even pieces and thread them snugly through the center so they stay secure on the skewer. Placing the skewers across the grates (not parallel) also helps prevent anything from slipping through.

Essentials for Grilling

Other than a grill, gas or charcoal, you'll need a few basics like skewers
(not all are the same), tongs, and a brush for oil or marinades. You can find all my go-to grilling tools here.

How to Grill Kabobs Perfectly

Servings: 8

Prep Time: 30

Cook Time: 15

Total Time: 45

Follow this recipe for meat and veggie skewers and all the tips to grill kabobs perfectly every time!

5 from 99 votes

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Watch how it’s made:

Ingredients

2 lbs chicken breast or beef
1 onion
1 bell pepper, any color
1 zucchini
1 kabob seasoning, or kabob marinade
⅓ cup olive oil

Instructions

Prep:

If using wooden skewers, soak them in water for 30 minutes to prevent them from burning on the grill. Fill a sheet pan with water, spread the skewers inside, and let them soak.
Cut the protein into even-sized 1-inch cubes. Chop the onion into quarters, then in half; cut the bell peppers into large 1-inch-square pieces, and the zucchini into ½-inch-thick rounds.
You can use a marinade for kabobs for the meat and veggies before assembling the skewers or season them quickly inside a large bowl or zip bag by mixing 3 tablespoons of your favorite seasoning and ⅓ cup olive oil, then adding the cut proteins and veggies to the bag, and tossing everything around to coat them with the seasoning.

Assemble the kabobs:

Thread the seasoned meat and veggies through the skewer, always poking through the middle of the ingredient to prevent it from sliding or falling off. With onions, I usually grab a couple of layers. Place the assembled kabobs on a baking sheet for easy transfer to the grill.

Grill:

Preheat the grill with the lid closed to medium-high heat. If your grill has a temperature gauge, it should read between 375F to 400F, otherwise, preheat for 10 to 15 minutes. Use grilling tongs to grease the grates by wiping a paper towel soaked in oil over the grates. If you used the oil + seasoning mixture, this isn't as crucial since your ingredients will be nicely coated. This step is especially important when using a marinade.
Place the kabobs on the grill across the grates (not parallel). Sear the first side with the lid open for a few minutes, then close the lid and cook for about 7 minutes. Open the grill, flip the kabobs over by picking them up from the middle using grilling tongs. Then, close the lid and cook the second side for 5 to 7 more minutes. Total cooking time will vary depending on the type of protein and thickness. Chicken breasts will need to be cooked to 165F and beef between 140-145F.
Remove the kabobs from the grill to a tray, then cover them with foil to keep warm while you finish grilling.