One of my favorite meals growing up was shish kebabs. My mom would marinate a bunch of vegetables and meat, and then the family would gather together to spear things with a skewer. It was fun for so many reasons. I could make a shish kebab that didn’t have green peppers or pineapples and my brother could make one that did – which meant no fighting over whether or not dinner was disgusting. We also got the chance to talk with each other – share how our day went, tell jokes, and laugh. That’s why these kebabs make an amazing family-friendly dinner. You can personalize things to meet the needs of the pickiest eaters, and dinner prep can become a family affair. Win-win situation, don’t you think?
Shish kebabs do take a little forethought and preparation. Start a few hours before you want to cook and chop up your veggies and meat. Then, throw the two marinades together, put your chopped up food in the baggies, and let everything marinate in the fridge for an hour or two.
Once the marinating is done, pull your baggies out and skewer the heck out of your meat and veggies. I like to make patterns and alternate between veggies and meats, but there’s no wrong way to do this.
I like my shish kebabs grilled, but they can be baked as well. If you’re grilling, they’ll need about 8 minutes on a side. If you’re baking, cook them at 400° for about 20 minutes. The best way to tell if they’re done is to grab a meat thermometer (You don’t own one? You totally should. One of the most useful kitchen gadgets I own!) and check the internal temperature of the chicken. It should be 165° or higher.
Once they’re done, you can serve your shish kebabs over a bed of rice. Juicy chicken and roasted veggies – mmmm, mmmm, good!