No Marinade Shish Kabobs
No Marinade Shish Kabobs are a delicious dinner–no advance planning needed! Drizzle meat and veggies with olive oil, season and grill.
Everyone knows what writer’s block is, but have you heard of shish kabob block? Okay, I made that up, but truly, every time I think about having to marinade shish kabobs, I decide I’m too hungry to wait and cook something else.
This finally came to a head due to a deluge of veggies, the direct result of doing two CSAs. Should I do a stir fry? No, that would heat up the house. Veggie soup? Even hotter. How about Shish Kabobs on the grill? Wouldn’t I need to have started that last night?
Um, maybe not…
These shish kabobs are delicious just drizzled with olive oil, seasoned and grilled. And truthfully that’s pretty much like a shish kabob marinade–without the wait!
Plus I love the fact that you get some protein and multiple veggies in a single simple dish (“add a veggie”)! This post is an update of one from 2013 when I didn’t use a formatted recipe and barely measured (shhh).
Step by Step Directions
This no marinade shish kabob recipe is super easy to make. Just cut, skewer, drizzle and grill (right away!!). How easy is that!
To start, you soak bamboo skewers in water as the package recommends, usually at least 30 minutes (though this is debated, see the Spruce on soaking). Plan on two skewers per kabob.
While skewers soak, cut up meat and vegetables. Insert cubes of meat and vegetables on skewers, alternating colors. For most even cooking, leave a bit of air space between each item.
Drizzle skewers with olive oil, then sprinkle with oregano, dried minced onion, salt and pepper.
Grill on both sides until golden, about 10-15 minutes (depending on grill temperature and size of pieces). For meat or poultry cubes, insert an instant read thermometer to test for doneness.
And just in case you were wondering…
Can I make this vegan or vegetarian?
If you are using this as a side dish or appetizer, you can make this vegan (or vegetarian) simply by eliminating the chicken. But if this is your entrée, you will still want some protein. In that case I’d suggest using tempeh or tofu instead of the chicken. And if you go with tofu, use firm or extra firm so it is solid enough.
Yes, the beauty of shish kabob is that you can individualize your skewers without any extra work! Leave off the red onion or bell peppers from a kebab or two if your husband hates it. Or do a few beef kabobs for variety!
How do I keep my chicken (or zucchini) cubes from swiveling on the skewer?
It can be really annoying to turn over you kabob only to have one of the cubes swivel so the raw side is back on the top again! It’s particularly bad if you are cooking chicken which absolutely needs to be cooked through.
The best way to solve this is to use two skewers in each kabob—the second holds everything firmly in place. There are two ways to do this and people are pretty divided on which is better. For the first option, you align two skewers, then slip each food cube one at a time onto the duo. In the second method, you prepare the kabob on one skewer and when it’s done, slide the second through. I slightly prefer the first method, but go back and forth myself.
But one skewer can totally work if you are short or in a hurry!
What can I serve with Shish kabob?
Rice is the traditional accompaniment and delicious with kabobs. Of course in the casual grilling spirit of summer, many people like easy sides like potato salad or French fries, You don’t need a vegetable side since these are already loaded, but I still enjoy a salad before like this like this Classic Caesar Salad. Or a fruity salad like this Watermelon Feta Salad.
Yes, summer is time for recipes that are healthy, easy and fun. (See below for more great grilling from my friends!) Happy summer!

No Marinade Shish Kabobs
Ingredients
Kabobs:
- 2-3 summer squash
- 1 small eggplant
- 1 large red pepper
- 1/2 pint cherry tomatoes
- handful of small onions or a large onion
- 2 large boneless chicken breasts about 12-16 ounces
Drizzle:
- 2 Tablespoons Olive Oil
- 1 Tablespoon dried oregano
- 1 Tablespoon dried minced onion or 1 teaspoon onion powder
- Salt Pepper to taste
Instructions
- Soak bamboo skewers in water as the package recommends, usually at least 30 minutes. For best stability, plan for two skewers per kabob—though one can work if you are short. While skewers soak prepare meat and vegetables.
- Peel onion(s) and cut into 1 inch cubes as needed. Unless using frozen onions, pre-cook in microwave for about a minute to tenderize. Cut remaining vegetables and meat into 1 inch cubes.
- Insert cubes of meat and vegetables on skewers, alternating colors. For most even cooking, leave a bit of air space between each item.
- Drizzle skewers with olive oil, then sprinkle with oregano, dried minced onion, salt and pepper.
- Grill on both sides until golden, about 10-15 minutes (depending on grill temperature and size of pieces). For meat or poultry cubes, insert an instant read thermometer to test for doneness.
- Remove skewer before eating.
Nutrition

Get More Great Grilling Recipes:
- Bacon and Swiss Grilled Chicken Sandwich from Family Around the Table
- Grilled Chicken White Pizza from That Recipe
- Grilled Cilantro Lime Paneer from Magical Ingredients
- Grilled Garlic Parmesan Potato Packets from Hezzi-D’s Books and Cooks
- Grilled Pork Loin from The Freshman Cook
- No Marinade Shish Kabobs from Art of Natural Living
We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, follow our Pinterest board, too!
- Easy Manhattan Clam Chowder
- Easy Rhubarb Custard Pie
I agree with Raymund — this is exponentially summer! Love kebabs and yours are stunning.
Thanks David!
When it comes to meat kebabs I often just skip the marinade and do a quick spice rub. Mainly because I always forget the marinade! Have to cut your meat in rather small pieces, though, so it doesn’t dry out. Anyway, such a nice summery recipe. Thanks!
That’s a great idea too John. That may be my next experiment. And I am so with you an forgetting the marinade!
I can feel summer from your post, a very vibrant dish and all in one too in one skewer
They do say summer, don’t they!
You definitely don’t need sides with those delicious kebabs but I would probably add a rice pilaf just to soak up some of the delicious juices.
Always good Karen!
I like the veggie idea. Might just try that without any chicken next time we barbecue.
Yes, it’s pretty great as a vegetable side too!
I love the flavors you drizzled and sprinkled on the kabobs. So tasty! They look beautiful!
I was sooo happy when I realized that drizzling and sprinkling actually worked Teri!
Great way to make a quick grilled meal!
And who doesn’t need that in a busy summer!
These sound great, especially that drizzle! Yum!
YUM! Gotta love a quick easy and healthy meal. And great tip for using 2 skewers to prevent the dreaded spin. We’ll be making these Wednesday after our CSA delivery.
It really does go a long way toward solving veggie overload–from garden or farmer’s market too!
How long does it take approximately ? Good recipe though !
Hi Kimberley–the kabobs will need to grill for about 10-15 minutes, until the vegetables are crisp tender and the chicken is cooked through (I usually use an instant read thermometer to check chicken, since time will vary based on size and grill temperature). Good question–I have updated the instructions. Thanks and happy grilling!
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A very addictive blog deserves an award therefore I am nominating you for the Addictive Blog Award 😀
Congrats!
http://gobakeyourself.wordpress.com/2012/07/14/the-proud-moment/
Cheers
Choc Chip Uru
Thank you very much my friend! I will pull together the requirements next week (perhaps I’ll need to make cookies to celebrate;-) )
Well it looks like you’ve conquered the no marinade dilemma Inger. I must say, I too am guilty of not planning many many meals, lol…I’ve used Marion’s salad dressing in a pinch on zucchini and it worked but now, I may just try your no marinade shish kabobs and see how she likes them.
Thank you so much for sharing…
Glad to know I’m in good company! Hope you enjoyed your trip.
Kebabs are really popular these days andI can see why – nice one my friend 😀
Lovely!
Cheers
Choc Chip Uru
Thanks! And I think it’s especially nice when something “in” is healthy!
Honestly, I think I’d like this even better than a marinade. Simple olive oil and salt makes the flavors shine through!
I agree–it’s amazing how often a simpler option works if you give it a try!
These are beautiful and I am sure they are delicious as well. My kids love kabobs…I will have to try these 🙂
My kids complained about the vegetables–though in the end only the eggplant ended up back on our plates 😉
yum! Looks like the perfect summer dish 🙂
Come and share your goodness with this week’s CSA link party…http://inherchucks.com/2012/07/11/whats-in-the-box-34/. Hope to see you there!
Thanks for the reminder! I was feeling guilty that I wasn’t doing enough vegetable recipes for summer 😉
But this one takes the cake! Veggie overload 🙂 Makes me very happy!
I completely understand!
I’m impressed that you were able to combine your meat and vegetables. Some of our vegetables end up overcooked when we do that, so now each skewer only holds one type of vegetable (also handy since I dislike meat), which doesn’t look nearly as pretty as your display.
The tomatoes were pretty soft but the onion, eggplant and squash held up well. I made sure the meat chunks weren’t too big which I think helped. I thought of you when I made these because I knew this would work well meatless too!
I should add that I served this with the quick cook organic brown rice you recommended and that worked out very well! Thanks for the tip.
These look delicious!
Thanks!
The veggies look beautiful! They must taste great like this. Great idea!
Thanks, I am always happy when I can get taste and practicality to align!