This Shish Kabob recipe is sure to be a family favourite! It can be customized based on whatever ingredients you have on hand or prefer. Some ingredients we like that aren’t included in this recipe are pineapple, beef, scallops, corn, sausage, brussels sprouts, the options are endless.
Which skewers are best for shish kabobs?
We used re-usable metal skewers to make this dish. They’re great because you don’t need to worry about them burning, they’re more heavy duty, and better for the environment! If you don’t have metal skewers available, you can also use wooden ones, like these from amazon.
What is the best way to cook a shish kabob?
We made this recipe on the barbecue but if you don’t have a barbecue they can just as easily be made in the oven. Keep the temperature the same, around 350 degrees Fahrenheit and monitor the cooking time. It may take slightly longer to make this recipe in the oven.
4 chicken breasts
1 package shrimp
1 red onion
1 bell pepper
1 package cherry tomatoes
1 small package mushrooms
1/4 cup Peace River Honey
3 tbsp. sriracha
salt and pepper to taste
Preheat barbecue to medium high or 350 degrees Fahrenheit.
Next, wash all of the vegetables, and then cut into bite sized pieces. The cherry tomatoes and mushrooms can be kept whole.
In a large bowl, combine sriracha and Peace River Honey.
Slice chicken into cubes and then add to the sriracha/honey mixture. Toss to coat all of the chicken in the sauce.
Pat shrimp dry and lightly season with salt and pepper.
Now you can begin assembling your kabobs. Alternate ingredients and colours on each skewer. Be careful not to poke your fingers. You want to fill each skewer full.
Once the skewers are assembled, you can brush them with more of the sriracha/honey mixture. If you prefer less heat, omit this step.
Place on barbecue for 15 minutes, turning half way through. The shish kabobs are done once the chicken is cooked (juices run clear).
Remove from grill and enjoy!