How to Grill the Perfect Skewers | Laura Fuentes (2024)

By Laura Fuentes on Jun 20, 2018 Updated May 24, 2024

Kebabs, kabobs, skewers… anyway you look at it, it’s food on a stick. However, getting your skewers to be “perfect” isn’t that easy. I’ve eaten plenty of dry and burned skewered things in my lifetime.

So what’s the trick? In this post I’m sharing everything you need to know to make perfect skewers. All of these tips are gathered from numerous trips to the butcher whom I used to nag every time my skewers didn’t turn out good. I. kid. you. not.

It’s summer, which means a lot of outdoor cooking and barbecues for my family. Because cooking “heats up the house,”as my husband puts it. Grilling makes everything taste epic (I think!), and this post focuses on juicy grilled meat kabobs and veggie kabobs.

Looking for how to help with a specific type of kabob? Click on one of the following for in-depth posts onbeef skewers, chicken skewers, salmon kabobs, and veggie kabobs.

Perfectly Grilled Kabobs

Whether you are making beef orchicken kabobs, here are important tips to help you grill perfectly tender meat with those iconic cross-hatch marks:

• Cut the meats and veggies into similar shapes and sizes so they cook evenly.
• Cut the meat and veggies slightly bigger than the space between the grill grates.
• Grilling consistently over medium heat is better than using high heat. You’ll get tough, burned, or scorched pieces above 400F.
• Cooking times: meats, such as chicken and beef, need 12-15 minutes total. Fish and vegetables require about 10 minutes.
• Cooking to temperature will always yield the best results: 165F for chicken and 145F for beef and fish.

Preparing Kabobs

If using wooden skewers, make sure to submerge them in water and soak them for 30 minutes before threading them with the ingredients and grilling. Otherwise, you’ll risk the entire kabob catching fire. Keep in mind that this step is only necessary if using wooden skewers.

Preparing the Kabob Seasoning

Rubs are a blend of seasonings and spices with no liquid. It’s “rubbed” into the meat to adhere to the surface and create a delicious, flavorful crust. This method works with any protein (meat).

Here’s how to prepare and use a kabob seasoning:

• ¼ cup brown sugar
• ¼ cuppaprika
• 3 tablespoons black pepper
• 3 tablespoons coarse salt
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 2 teaspoons ground cumin
• ¼ teaspoon cayenne pepper

1. In a small bowl, combine all the seasonings. Transfer inside a small lidded jar and store in the pantry for up to 6 months.
2. Use about 2 tablespoons per pound of meat to season your skewers with dry seasoning. Or, combine with oil into a seasoning oil to baste onto skewers.

Preparing a marinade for the kabobs

Marinades combine spices and oil with an acidic liquid such as vinegar or citrus juice. The acid helps to tenderize whatever meat you are cooking while giving it ample flavor.

Here’s how to prepare a quick kabob marinade:

• 3 tablespoons kabob seasoning
• ⅓ cup olive oil
• 2 tablespoons fresh lemon juice

1. Whisk together the seasoning, olive oil, and lemon juice in a bowl.
2. Use it as a marinade for up to 2 lbs of protein. Marinade the cubed meat for 20 to 30 minutes or brush it on the assembled skewers directly.

Print my flavorful beef kabob marinade recipe here.

How to Grill Kabobs

Once the skewers are prepped and assembled, it’s time to cook! Here are step-by-step directions on how to grill the juiciest kabobs:

1. Fire it Up
   Preheat the grill to a constant temperature before placing your skewers on it. Somewhere around 375 is great.
2. Brush
   Brush your kebab pieces with olive oil before placing them on the grill.
3. Grill
   Place the skewers onto the grill and cook for 12-15 minutes, flipping halfway through. For the cross-hatch grill marks, wait until the grate leaves a set of lines before rotating the skewers 90 degrees.
4. Serve
   Once the internal temperature of the meat reaches 165F for chicken or 145F for beef, remove the kabobs from the grill onto a tray or pan. Cover with foil if you’re still grilling other items. Serve with corn on the cob baked in foil or one of these epic sides!

Watch the video in the recipe card for more details. It is FULL of tips for perfectly grilled skewers!

Halfway through cooking, you’ll want to flip the food you’re grilling, whether it’s kabobs, chicken, or hamburgers. At this point, you’ll open the lid, flip, allow the flames to give the other side a sear, and close the lid to finish cooking.

If your grill has a vent and you’re using charcoal, you might want to keep it open to let some air in and keep your charcoal flames lit.

What Else Goes Good on Kabobs

Grilled meat and veggies are perfect together, and while some are obvious combinations, below are other terrific combinations that skewer great and taste delicious on a kabob. Must try on a kabob:

• Eggplant:cut the eggplant lengthwise into 1 ½-inch wedge. Brush them with olive oil and place them on the grill, cut side down. Grill over medium-high heat for about 6 minutes, flipping them halfway through until they are golden.
• Bell peppers:grill the whole bell pepper over high heat, turning occasionally. It’s ok if the skins get charred in certain spots. Medium to large bell peppers will take about 15 minutes. After grilling, remove the seeds and stems.
• Portobello mushrooms:marinate the mushrooms or brush them with olive oil before grilling. Grill mushrooms gill sides up over medium-low heat for 15 minutes, flip, and grill for an additional 1-2 minutes.
• Asparagus:if you don’t have one of those veggie mesh cages, you can thread the asparagus onto a wooden or metal skewer to prevent them from falling through the grates. Poke them through the top and bottom ends, and grill for 9 minutes, flipping halfway.
• Onions:cut the onion in ½ to ⅜-inch thick slices. Poke each sliced through with a skewer and grill for about 15 minutes before flipping and cooking for an additional 2-3 minutes.
• Zucchini & squash:cut each squash into 4 long strips, brush with olive oil, season, and grill for 6-8 minutes.
• Potatoes:did you know you have to cook potatoes before grilling? Otherwise, they can take up to one hour to cook on the grill! You’ll have to partially cook them (about 10 minutes of boiling water) or steam them in the microwave. Once cooked, thread them onto skewers, brush them with olive oil, and grill for about 10 minutes.

How to Keep Ingredients From Falling Off

To prevent meat and veggies from falling off the skewers while cooking, cut them slightly larger than the spaces between the grill grates, about ½ to 1 inch thick. Make sure to thread each piece right through the center.To avoid the tragedy of an entire kabob falling into the coals, place it across the grill grates.

Essentials for Grilling

Firing up the grill is an easy way to give ordinary protein and veggies an upgrade in flavor. Whether you are entertaining or bringing dinner outdoors, you’ll need the right tools. You can check out my top skewers for grilling (tested) here.

Here are my grilling essentials:

• Metal skewersorwooden skewers
• Marinating tray
• Basting brush & cup set
• Baking Panfor transport
• Extra-long grilling tongs
• More Grilling Accessories here