Steak and Chicken Kabobs

by Kevin H. on October 15, 2012 · 7 comments

Grilled Kabobs Recipe

When I was in college and dating this super hot chick named Patti, we would often make visits to her sister that lived in Iowa.  I know, I know…Iowa?  No, not a crazy happenin’ place.  No, not a mecca for great BBQ.  Yes, the pigs outnumber the people.  Yes, there really IS a lot of corn.  Yes, we visited Field of Dreams and I pitched off the mound and it was one of the happiest moments of my life.

Sorry, got sidetracked.

Grilled Steak and Chicken Kabobs Recipe

So, Iowa.  My sister-in-law, Lisa, made absolutely delicious shishkabobs one visit.  I still remember watching her cut the meat and put together the ingredients.  This was before my days of creating marinades and such.  I was in awe.  My parents didn’t really marinade.  Lisa was marinating the day BEFORE we were to eat it!

Huh??  Crazy.

Grilled Steak and Chicken Kabobs Recipe

Then Keith (Yes, the same Keith that was the inspiration behind my Ultimate Omelette), grilled them up the next day and I was in heaven.  Absolutely delicious shiskabobs.

Plus, I love the name shishkabob.

So, direct from Iowa…with a few of my personal tweaks, your Field of Shishkabob Dreams come true.


Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes



  • Marinade:
  • 1/2 cup worchestershire
  • 1/3 cup cup oil
  • 1/4 cup honey
  • 1/4 cup vinegar
  • 1/2 tsp. curry powder
  • 1/4 teaspoon pepper
  • 1/4 teaspoon salt
  • 1/4 cup brown sugar
  • #1 cubed chicken breast or #1 cubed sirloin steak(if it's cut, it will soak up more marinade).


  1. Combine ingredients and marinate overnight or at least several hours.
  2. Soak the skewers in water for at least 30 minutes so they don't burn.
  3. Skewer the marinated meat and veggies - alternating the different items.
  4. Place on grill over direct heat for about 15-20 minutes until meat is done to your preference. Steak will take less time to finish than the chicken.

Leave a Comment

{ 7 comments… read them below or add one }

Erica June 17, 2015 at 5:13 pm

Do you marinate the meat and veggies or just the meat


Kevin June 18, 2015 at 7:42 am

Great question Erica – yes or no! I like marinating both to add extra flavor, but it certainly isn’t necessary for the veggies if you don’t have time. But I do think the veggies take in some of those flavors, so it’s worth the time and effort if you can!


Kathy May 25, 2015 at 9:36 am

I second the idea of all like items on a stick since the meat and vegies need different cooking times.


Jr Filimonuk May 16, 2015 at 6:03 am

Put all like items on a stick. This lets you cook each item properly. No over/under cooking.


Amy April 23, 2015 at 3:28 pm


I was wondering how many people this recipe fed and how many chicken breasts the amount of specified marinade was good for?


Patti April 24, 2015 at 9:22 pm

Hi Amy! I would say that marinade would be good for about a pound of chicken-4-5 breasts, or a pound(to a pound and a half-depending on how thick your steak is) of steak cubed. This would feed 4-6 people, I’d guess.

I hope this helps! Let me know if you have any other questions.


Aaron September 5, 2014 at 9:40 am

I will try these this weekend. Having people over for football and need something that doesn’t take that long to grill. I live in Nebraska so I get the Iowa blah… Last week I smoked some pork for 8 hours. This week I am marinading tonight, get coals ready, and get people fed. Another friend of mine used some kind of local BBQ sauce and let the meat soak for a few hours in it. Then salt and pepper the veggies and hit the grill. Very yummy too. Unfortunately my girlfriend isn’t a fan of BBQ sauce so will give this a try and see how she likes it.



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