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Shish Kabobs for Sunday’s Best

Summer Sundays are the best time for a grilled dinner, especially after a day of yard work and pool time. I love an easy to prepare, delicious to eat dinner. Shish Kabobs fall into this category. They are relatively easy to make, a little cutting, slicing, and possibly dicing and then marinading. That’s it for a few hours  until it’s time to skewer everything. Here’s the best part: my husband is the grill master so I don’t have anything else to do except make rice pilaf and decide what beverage would be best to accompany this meal.  

Shish Kabobs
2 lbs. meat (beef tenderloin, boneless chicken thighs)
1 lb. whole mushrooms
2 peppers
2 large onions
20 cherry tomatoes
2 zucchinis
2 summer squash

Cut meat and vegetables and marinate in marinade for about 4-6 hours.
Place meat and vegetables on skewers.
Grill til cooked.

Marinade for Chicken or Beef Shish Kabobs
6 tablespoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons chopped fresh parsley
1 tablespoon fresh lemon juice
2 garlic cloves, chopped
1 teaspoon dried basil, crumbled
1/4 teaspoon dried crushed red pepper
Pinch of dried oregano

Combine all ingredients in small bowl and whisk to blend.
Season to taste with salt and pepper.

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