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Beef or Chicken Shish Kabobs


  • 1/3 cup extra virgin olive oil
  • 4 garlic cloves, minced
  • 3 tbsp. red wine vinegar
  • 1/2 cup soy sauce
  • 1/3 cup honey
  • 1/2 tsp. freshly ground black pepper
  • 2 lbs. sirloin steak or chicken breast, cut into 1-inch cubes
  • 16 mushroom caps
  • Cherry tomatoes
  • 1 each green, red and yellow bell peppers, cut in chunks
  • 16 Bland Farms® Lil’ O’s™, peeled
  • 8 skewers*


  1. Mix together olive oil, garlic, vinegar, soy sauce, honey and pepper; pour into a gallon-size resealable storage bag. Add beef or chicken and mushrooms; seal bag, removing as much air as possible. Marinate in refrigerator for at least 2 hours.
  2. Coat grill rack with nonstick cooking spray. Preheat grill to high heat.
  3. Remove meat and mushrooms from the marinade; reserve marinade. Pour marinade into a small saucepan; bring to a boil. Reduce heat to low; simmer 10 minutes. Set aside for basting kabobs.
  4. Thread meat and veggies on skewers in a repeating pattern until all ingredients are skewered.
  5. Grill kabobs, basting each skewer generously with simmered marinade. Turn kabobs frequently until all sides are slightly charred and meat reaches desired internal temperature (145°F for beef and 165°F for chicken).
*If using bamboo skewers, soak in water at least 30 minutes before grilling to prevent burning.