Deconstructed Shish Kabob

I wish I had a smell-o-vision with this recipe post. All the delicious flavors of shish kabob without all the fuss!

Deconstructed Shish Kabob

No soaking skewers or figuring out how to clean skewers – deconstructed kabobs are where it's at!
Course Main Course
Cuisine Greek
Servings 6


  • 1 tsp each salt and pepper
  • 2 tbsp Favorite rub (Greek, Crushed Peppercorn and Garlic, etc)
  • 2 tbsp Olive Oil
  • Bell Peppers
  • Sweet Onion
  • Roma Tomato or Cherry Tomatoes
  • Zucchini or yellow squash
  • 2 lbs protein (cut into one-inch cubes)


  • Preheat grill on medium-high heat. We will be cooking over indirect heat for this recipe.
  • Chop vegetables into sizes that match protein size and put both in a large bowl. Add olive oil and spices, and toss to coat.
  • Put in the refrigerator for fifteen minutes or all day or overnight.
  • Spray a rectangular grill pan with cooking spray or take a paper towel and rub it with a little vegetable oil. Place pan on grate.
  • Add protein and vegetables, spreading them into a single layer.
    a. For pork: Grill 8-12 minutes or until temps is 145 degrees, turning once.
    b. For chicken: Cook 10-15 minutes or until temp is 165 degrees, turning once.
    c. For beef: Cook until desired doneness (medium rare 135 degrees, medium 145 degrees, well 155 degrees), turning once.

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