How to Make Kabobs on the Grill

• Soak skewers: If using wooden skewers, start by soaking them in water for 30 minutes to prevent burning while grilling.
• Chop ingredients: Cut your chicken breast or beef into even-sized 1-inch cubes. Then chop the onion into quarters, cut the bell pepper into large 1-inch squares, and slice the zucchini into ½-inch-thick rounds.
• Marinate: In a large bowl or zip bag, mix 3 tablespoons of kabob seasoning with ⅓ cup olive oil. Add the meat and veggies, tossing everything well to ensure they’re fully coated.
• Assemble kabobs: Thread the seasoned meat and veggies onto the skewers, poking through the middle to prevent them from sliding off. Place the assembled kabobs on a baking sheet.
• Preheat grill: Turn on the grill to medium-high heat (375°F to 400°F) and let it preheat for 10 to 15 minutes. Grease the grates using a paper towel soaked in oil.
• Grill kabobs: Place the kabobs on the grill, laying them across the grates. Sear the first side for a few minutes with the lid open. Then close the lid and cook for about 7 minutes.
• Flip and finish: Carefully flip the kabobs, close the lid, and let them cook for an additional 5 to 7 minutes, ensuring the chicken reaches 165°F and beef is between 140-145°F.
• Keep warm: Once cooked, remove the kabobs from the grill and cover them with foil to keep warm while you prepare the rest of your meal.