Jesse's “Here for You” Shish Kabobs

Jesse is on the Marketing Team at StickerGiant


Jesse appreciates the positivity of people that shines through in the darkest moments!

Jesse loves grilling when the weather is nice and being at home is the perfect time to prep and cook this recipe. The best part about this recipe is you can trade out ingredients and seasonings as there are so many ways to make Shish Kabobs. Jesse highly encourages Pineapple or Zucchini as a few of his personal favorite options.


Kabob-Icon-for-StickerGiant-Cookbook Ingredients

⅓ cup vegetable oil

½ cup soy sauce

¼ cup lemon juice 

1 tablespoon prepared mustard

1 tablespoon Worcestershire sauce

1 clove garlic, minced

1 teaspoon coarsely cracked black pepper

1 ½ teaspoons salt

1 ½ pounds chicken (optional: shrimp or steak -- cut into 1-inch cubes or pieces)

16 mushroom caps

8 metal skewers, or as needed

2 green bell peppers, cut into chunks

1 red bell pepper, cut into chunks

1 large onion, cut into large squares


Whisk-Icon-for-StickerGiant-Cookbook Directions

Whisk the vegetable oil, soy sauce, lemon juice, mustard, Worcestershire sauce, garlic, black pepper, and salt together in a bowl; pour into a sealable plastic container. Add the chicken (or meat of choice), coat with the marinade and seal the container. Marinate in the refrigerator 8 hours or overnight.

Add the mushrooms to the bag, coat with the marinade, squeeze out excess air, and reseal the bag; marinate in the refrigerator another 8 hours.

Preheat an outdoor grill for high heat, and lightly oil the grate.

Remove the chicken and mushrooms from the marinade, shaking off any excess liquid. Pour the marinade into a small saucepan and bring to a boil over high heat. Reduce heat to medium-low, and simmer for 10 minutes; set aside for basting.

Thread pieces of green bell pepper, shrimp, red bell pepper, mushroom, and onion onto metal skewers, repeating until all ingredients are skewered.

Cook the skewers on the preheated grill, turning frequently and brushing generously with the reserved marinade until nicely cooked on all sides, cook until the meat is no longer pink in the center, about 15 minutes. (Same for steak, shrimp is about three minutes per side)



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