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This shish kabob marinade turns a simple weeknight dinner into something worth firing up the grill for, savory, a little tangy, and just as good on chicken as it is on steak. A couple hours in the fridge is all it takes before these steak and chicken kabobs are ready for the grill and the table.
Living in Florida means grilling weather almost year round, and this marinade has earned its spot in my regular rotation more times than I can count. When my family sees this one going into the fridge, they already know what’s coming, and there’s always a little extra excitement around dinner that night.
That balance of savory flavors is what keeps me coming back to it instead of reaching for something sweeter. It works just as well whether I’m doing all steak, all chicken, or both together, which makes it an easy yes on a busy week.
Why You’ll Love This Shish Kabob Marinade
❥ One marinade, two proteins. No need for separate recipes when you’re feeding a crowd that wants both steak and chicken.
❥ Big flavor, minimal effort. Just a handful of pantry staples whisked together, no complicated steps or hard to find ingredients.
❥ Ready for the grill in as little as a couple hours. Perfect for planning dinner the same day without a long wait.
❥ Whole meal on one skewer. Add your favorite veggies and this practically cooks dinner for you.
NikkiIngredient Notes for Steak and Chicken Kabobs
Shish Kabob Marinade
- Soy sauce: This is the backbone of the marinade, bringing salt and umami that both the steak and chicken need. If you’re making the gluten-free version, swap in gluten-free soy sauce or tamari here.
- Olive oil: Helps the marinade coat every piece of meat and keeps things from sticking to the grill grates.
- Worcestershire sauce: Adds another layer of savory depth. Double check the label if you need this recipe gluten free, since not every brand qualifies.
- Fresh lemon juice: Brings brightness and helps tenderize the meat, but it’s balanced enough here that it won’t turn your chicken mushy even with a longer marinate time, it holds up well even overnight
- Dijon mustard: Helps the oil and lemon juice bind together so the marinade clings to the meat instead of separating, plus a little tang.
- Garlic: Fresh minced garlic gives the marinade real depth. Pre-minced works in a pinch if you’re short on time.
- Brown sugar: Just enough to help everything caramelize on the grill without tasting sweet.
- Black pepper: Adds a little heat and rounds out the marinade’s seasoning.
- Dried oregano: Adds a subtle herbal note. Swap in parsley or cilantro if you’d rather go a different direction.
Steak and Chicken Skewer Ingredients
- Steak: Top sirloin is a great choice here since it cubes well and stays tender on the skewer. You can use your favorite cut.
- Chicken: I use chicken breast for these kabobs, but thighs work well too if you prefer them. Thighs are a bit more forgiving than breast meat, so they’re a good option if you’re worried about any pieces overcooking slightly before the rest of the skewer catches up..
- Bell peppers: Cut these to match the rest of your veggies so everything on the vegetable skewers grills at the same pace.
- Red onion: Keep 2 to 3 layers together per chunk so the pieces hold their shape on the skewer instead of falling apart.
- Zucchini and yellow squash: These add great color to the skewers and a mild, slightly sweet flavor that pairs well with the savory steak and chicken
- Mushrooms: Whole baby bellas or crimini work best here since they hold their shape well on the grill.
- Kosher salt and pepper: Season all the vegetables with this right before grilling. The meat already gets plenty of flavor from the marinade, so this is just for the veggie skewers.
How To Make Steak and Chicken Shish Kabobs
✱ Below shows step-by-step photos and instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.
Step 1 | Mix the Shish Kabob Marinade
Whisk together the soy sauce, olive oil, Worcestershire sauce, lemon juice, and dijon mustard until it’s well combined. Stir in the garlic, brown sugar, oregano, and black pepper.
Set aside about ¼ to ⅓ cup of the marinade in a separate container before it touches any raw meat. Trust me on this one, you’ll want that reserved marinade later, and there’s no getting it back once raw chicken’s been swimming in the rest.
Step 2 | Soak Your Skewers
If you’re using wooden skewers, give them a good soak in water, at least 30 minutes. Skip this and you’ll end up with charred, splintering skewers instead of dinner. I really love using stainless steel skewers instead, no soaking required and they hold up to grill after grill.
Step 3 | Cut the Meat
Cut the chicken and steak into 1.5 inch cubes. Want your steak a little less done? Cut it on the larger side, closer to 2 inches, while keeping the chicken around 1.5 inch. The bigger steak pieces take a bit longer to overcook while the chicken finishes on its own timeline.
Step 4 | Marinate Separately
Divide the remaining marinade between two bags or containers, one for the steak and one for the chicken. Seal them up, give everything a good turn to coat, and let the fridge do its thing. I like to marinate for at least 2 hours, but this marinade is diluted enough that both the chicken and steak hold up well overnight if that fits your schedule better
Step 5 | Prep the Veggies
While the meat marinates, cut your bell peppers, zucchini, and yellow squash into pieces about the same size as your meat. Cut the onion into chunks, keeping 2 to 3 layers together so they hold their shape. Trim the stems off your mushrooms, then give everything a good sprinkle of kosher salt and pepper.
Step 6 | Thread the Skewers
Once the meat has marinated, place parchment paper or foil on a rimmed baking sheet. Alternate steak, chicken, and vegetables together on the same skewer. Assemble kabobs by placing what each person likes on their kabob, alternating colors and meat(s). Place each kabob on the prepared baking sheet to transport to the grill.
Step 7 | Preheat the Grill
Get your grill heated to medium-high, somewhere around 400 to 425°F.
Step 8 | Grill
Place the skewers on the grill and cook for about 12 to 20 minutes, turning occasionally and basting with your reserved marinade as they go. You can go longer if you’d like to cook to your preference.
If you’re using chicken breast, pull everything once it hits 165°F on a meat thermometer. If you’re using thighs, they can handle a little more heat, closer to 175°F to 185°F, and actually turn out more tender the further into that range you go.
Step 9 | Rest and Serve
Pull everything off the grill and let it rest a few minutes before you dig in. That little pause is what keeps all the good juices in the meat instead of running out onto the plat
Oven Instructions
No grill? These kabobs cook up great in the oven too.
Preheat your oven to 400°F. Line a rimmed baking sheet with foil for easy cleanup and place the skewers on top, leaving a little space between each one so the heat can reach all sides.
Bake for 16 to 22 minutes, turning the skewers about halfway through and basting with the reserved marinade as they cook.
Turn on your broiler and broil with the pan in the same place for a couple of minutes on each side to caramelize to you liking (watch closely so they don’t burn or overcook).
If you’re using chicken breast, pull them once they hit 165°F. Chicken thighs can go a bit further, closer to 175°F to 185°F, for the most tender result.
Tips for Success with This Shish Kabob Marinade
- Why this marinade is more forgiving than most. A lot of marinade guidance you’ll see online is built around straight lemon juice or vinegar, strong enough to start breaking down chicken’s texture in as little as 2 to 3 hours. This marinade cuts that acid way down, so both the chicken and steak can go overnight without turning mushy.
- Use a meat thermometer. Chicken needs to hit 165°F to be safe. A thermometer takes the guesswork out completely.
- Cut the steak slightly larger than the chicken. Since the steak and chicken share a skewer, the steak has to stay on until the chicken reaches 165°F. Cutting your steak cubes a bit larger than your chicken, closer to 2 inches versus 1.5 inch for the chicken, gives it more mass to work with so it doesn’t overcook quite as fast.
- Don’t crowd the skewers. Give each piece of meat and veggie a little breathing room so the heat can actually reach all sides. Packed-tight skewers end up steaming instead of charring, and you lose that grilled flavor that makes this recipe worth firing up the grill for.
- Baste, don’t drown. A light brush of the reserved marinade every few minutes builds flavor as you go.
Variations & Substitutions
- Steak swap: Top sirloin is my go to for these kabobs, but ribeye works well too if you want something a little richer.
- Chicken swap: I use chicken breast, but thighs are a great substitute if you prefer them or already have them on hand.
- Herb swap: Not a fan of oregano? Swap it for fresh parsley for a different herbal note.
- Veggies: You really can use almost any grilling vegetable here. Cherry tomatoes are a good addition.
- Add some fruit: Fresh pineapple chunks are a great addition if you want a little sweetness against the savory marinade. Cut them to match your other pieces and thread them right alongside the meat and veggies, they hold up well on the grill and pick up a nice char
- Try a different marinade: If you’d like to mix things up, my Best Grilled Chicken Marinade is also delicious on steak. My Copycat Carrabba’s Tuscan Grilled Chicken uses a buttery herb baste instead of a traditional marinade, and it’s just as good brushed over steak. If you’d rather skip a longer marinade route, my Grilled Steak Kabobs with Garlic Butter is a great option, too. It can be used on chicken as well.
Gluten-Free Steak and Chicken Kabobs
Swap the soy sauce for gluten-free soy sauce or tamari. Worcestershire sauce isn’t always gluten-free, so check the label carefully and choose a certified gluten-free brand. Always double check every label, including the dijon mustard, since formulations can change or vary by brand. For anyone with celiac disease, this label check is especially important since cross-contact can happen even with naturally gluten-free ingredients.
Storage, Make Ahead, Freezing
- Storage: Store any leftover cooked kabobs in an airtight container in the refrigerator for up to 3 to 4 days.
- Make Ahead: You can mix the marinade and cut the meat and veggies up to a day ahead. Keep everything covered and refrigerated separately until you’re ready to marinate and grill.
- Freezing: Freeze the cooked, cooled meat and veggies in an airtight container or freezer bag for up to 3 months. Thaw in the fridge overnight before reheating.
What to Serve With Kabobs
These kabobs are pretty much a full meal on their own once you add the veggies, but a simple side rounds it out even more. White rice is my go to since it soaks up every bit of that marinade flavor left on the plate, or swap it for my Easy Rice Pilaf when you want something with a little more character.
A fresh green salad is my other favorite pairing, and it keeps dinner light without any extra fuss. My Caesar Salad with Homemade Caesar Dressing is a regular in our house alongside these kabobs, and it comes together just as easily as the marinade does.
Frequently Asked Questions
Absolutely. This marinade works just as well on all steak or all chicken if that’s what you have on hand or what your family prefers. Just stick with the same marinate times, 4 to 6 hours for chicken, up to overnight for steak.
Yes, broil them on a foil lined baking sheet, about 4 to 6 inches from the heat, turning every few minutes until the chicken breast reaches 165°F. You won’t get the same charred grill flavor, but it’s a solid backup option.
Only if you bring it to a full boil first. Any marinade that touched raw meat needs to reach a rolling boil for at least a minute before it’s safe to use as a sauce or for dipping. The reserved basting portion is already set aside safely for this, so use that if you want extra sauce on the table without the extra step.
Either wooden or metal work fine. If you’re using wooden, soak them for at least 30 minutes so they don’t burn. Stainless steel skewers skip that step entirely and hold up to grill after grill, which is why I reach for mine most often.
Most marinade timing warnings are written for recipes built mainly around lemon juice or vinegar. This marinade dilutes the acid across several other ingredients, so it works more gently and holds up well even overnight, well past what a straight citrus marinade could handle.
More Delicious Recipes to Try
- Baked Chicken Thighs
- Garlic Butter Steak Bites
- Oven Pork Roast
- Shake and Bake Chicken
- Homemade Spaghetti Sauce
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Easy Grilled Steak and Chicken Kabobs
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Ingredients
- ½ cup soy sauce
- ½ cup olive oil
- 2 tablespoons Worcestershire sauce
- 3 tablespoons fresh lemon juice
- 2 tablespoons dijon mustard
- 4-5 cloves garlic - minced
- 2 tablespoons brown sugar
- 1 teaspoon black pepper
- 1 ½ teaspoon dried oregano - you can sub parsley or cilantro
- 1.5 pounds steak
- 1.5 pounds chicken
- 2-3 large bell peppers
- 1-2 large onion
- 2 medium zucchini
- 2 medium yellow squash
- 12 ounces whole mushrooms - stems removed
- kosher salt & pepper to taste for the vegetables
Instructions
- Make the marinade. Whisk together the soy sauce, olive oil, Worcestershire sauce, lemon juice, and dijon mustard until combined. Stir in the garlic, brown sugar, oregano, and black pepper. Reserve a portion of the marinade, ⅓ cup, in a separate container before it touches any raw meat, this is what you'll use for basting later.
- Soak your skewers. If using wooden skewers, soak them in water for at least 30 minutes so they don't burn on the grill. I prefer to use stainless steel skewers.
- Cut the meat. Cut the chicken and steak into 1.5 inch cubes. (If you prefer your steak a little more rare, cut the steak into 2 inch cubes.)
- Marinate separately. Divide the remaining marinade between two bags (or bowls), one for the steak and one for the chicken. Seal, turn to coat, and refrigerate for 2 to 4 hours.
- Prep the veggies. Cut the bell peppers and zucchini into ¾ to 1.5 inch pieces (or desired size), the onion into chunks (keeping 2 to 3 layers together per piece), and remove the stems from the mushrooms. Sprinkle salt and pepper over the vegetables to taste.
- Thread the skewers. Once the meat has marinated, place parchment paper or foil on a rimmed baking sheet. Alternate steak, chicken, and vegetables together on the same skewer. Assemble kabobs by placing what each person likes on their kabob, alternating colors and meat(s). Place each kabob on the prepared baking sheet to transport to the grill.
- Preheat the grill to medium-high, around 400°F – 425°F.
- Grill. Cook the skewers for about 12 to 20 minutes, turning occasionally and basting with the reserved marinade, until the chicken reaches an internal temperature of 165°F. If you're using thighs, they can handle a little more heat, closer to 175°F to 185°F, and actually turn out more tender the further into that range you go.
- Rest and serve. Let the skewers rest a few minutes before serving.
Notes
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Thank you for sharing, Nikki. I made this easy and delicious recipe in my nuwave oven and it was steaknchickenlicious.
Thank you Angie! We love these and make them often. So simple but delicious! 🙂
I need to invest in the metal skewers like you have! Such a perfect summer recipe!
Thank you! Grab them at Walmart. They are very inexpensive! I have had mine forever!
My family loves grilled kabobs. Perfect for summer!
Laura, Mine does too! They are the perfect summer meal! Have a beautiful week! Thank you for stopping by!
Kabobs are a summer go-to for me. I love doing veggie ones!
I love the veggie too! I love how easy and delicious they are!
Garlic butter steak kabobs?!?!?! I need to try those ASAP!
Carlee, I so agree! I could eat them weekly!! 🙂